Conference Paper - School of Science, ATU Galway City
https://research.thea.ie/handle/20.500.12065/142
2024-03-28T09:39:58ZComparison of physico chemical and sensory properties of innovative fish spread emulsions manufactured using herring (Clupea harengus) milt, cod (Gadus morhua) roe and plaice (Pleuronectes platessa) roe.
https://research.thea.ie/handle/20.500.12065/3537
Comparison of physico chemical and sensory properties of innovative fish spread emulsions manufactured using herring (Clupea harengus) milt, cod (Gadus morhua) roe and plaice (Pleuronectes platessa) roe.
Furey, Anita; Hoeche, Ulrich; Noci, Francesco
Typically, in Ireland, male and female marine fish gonads are either discarded at sea or processed onshore for low-value fishmeal. The aim of this study was to establish the feasibility of developing emulsion-based spreadable food products using locally sourced milt and roe to add value to this currently under-utilized nutritious seafood resource. Two new innovative ready-to-eat spreadable emulsions were developed using underutilized herring milt with, 1) cod roe, SCD and 2) plaice roe, SPL. This study investigated the physico-chemical and sensory acceptance of the products were tested on 86 consumers, using hedonic and just-about-right scales. Chi-square tests on contingency tables were used to analyze open-ended questions relating to consumer likes and dislikes of the products. The main characteristics showed sensory drivers for liking was flavor, color and texture with similar characteristics also used for disliking. Instrumental colour and texture analyses showed significant differences (P<0.05) between the products which were also detected by panelists during sensory evaluation (color, texture, appearance, P<0.05). No significant difference was observed between aroma, flavor, mouthfeel and overall liking (P>0.05) between both emulsions. Of the respondents, 72.0% indicated a positive liking of SPL; while 67.5% indicated liking of SCD. Penalty analysis of JAR showed overall liking was most impacted by level of fishiness (fish flavour). The positive results in sensory acceptance of the products suggests underutilized and under-valued milt and roe could be used successfully in Irish food product development. This use of fish by-products presents an opportunity to add value while contributing to waste reduction.
2020-12-01T00:00:00ZDeveloping Creativity in Computer Science Initial Teacher Education through Design Thinking
https://research.thea.ie/handle/20.500.12065/3375
Developing Creativity in Computer Science Initial Teacher Education through Design Thinking
O'Callaghan, Gemma; Connolly, Cornelia
Design thinking is a valuable component in teacher education enabling the development of creativity amongst the cohort. Studies
have been developed to capture the effects of discipline specific design thinking, however design thinking amongst Computer Science pre-service teachers has not been thoroughly evaluated. Pre-service Computer Science post-primary teachers will need to have the capacity to develop these skills within their initial teacher education programmes. In this paper we propose a design thinking workshop model for use by pre-service teachers to engage and motivate students while covering core CS concepts, using web application development. Computer Science as a subject at post-primary will enable students solve real-world problems through the design and creation of computational artefacts developed using a collaborative human-centred approach.Developing such artefacts requires particular skills, such as creativity and problem-solving and it will be
necessary for Computer Science pre-service teachers to use innovative problem-solving approaches when fostering these skills. The paper will present the project implementation along with qualitative and quantitative findings. In particular this paper highlights
the pre-service teacher perception of the benefits of design thinking in Computer Science particularly applicability in the domain and increased engagement. This, we argue, is critical in our understanding and important in their initial teacher education.
2020-09-03T00:00:00ZAdding value to under-utilised fish roe in Ireland: a comparison of physico-chemical and sensory characteristics of salted air-dried roe from Irish pollock (Pollachius pollachius) with commercial mullet and cod roe products (Mugil cephalus and Gadus morhua).
https://research.thea.ie/handle/20.500.12065/3329
Adding value to under-utilised fish roe in Ireland: a comparison of physico-chemical and sensory characteristics of salted air-dried roe from Irish pollock (Pollachius pollachius) with commercial mullet and cod roe products (Mugil cephalus and Gadus morhua).
Furey, Anita; Hoeche, Ulrich; Noci, Francesco
In Ireland, fish roe is generally either discarded at sea or processed as low-value fishmeal. The aim of this
study was to establish the feasibility of developing a fish roe product to add value to this currently underutilised nutritious seafood resource. Roe is the gastronomic term for the ovaries of a gravid female fish
(OECD 1990). Roe includes products where individual eggs have been carefully detached from the
gonads (e.g. caviar), as well as products made from the whole intact ovary. Fish ovaries are generally
paired, and either fully or partially fused together (Bond 1996) as shown in Figure 1(i, ii, iv). Roes are high
in marine oils and proteins (Slizyte et al 2014), have nutritionally beneficial long chain ω-3 PUFA and
antioxidants (Kalogeropoulos et al 2008 and 2012) and therefore have the potential to be developed into
value-added seafood products that are both nutritious and tasty, while contributing to the sustainability and
profitability of the Irish fisheries industry. While not traditional in Ireland, many countries produce ready-toeat food products using fish roe by salting and air drying. Salted air-dried mullet roe has been produced in
the Mediterranean since the Phoenician era (Monfort 2002) and is known as ‘Bottarga’ in Italy and
‘Avgotaracho’ in Greece (OECD 1990). These high value products are sold either in whole or grated form:
whole roe retailing up to approx. €250/kg (data not shown). Bledsoe, Bledsoe and Rasco (2003) described
mullet bottarga as having a chewy mouthfeel with a rubbery texture and a yellow-ish red colour. Bottarga
is generally consumed sliced or grated (Monfort 2002). According to Rosa et al (2016) mullet roe should be
considered as a natural bioavailable source of omega-3, while Kalogeropoulos et al (2012) show how
mullet roe also has antithrombotic potential. Given its geographical availability and suitability of roe size,
pollock (a gadoid which spawns in the first half of the year and is commercially important in Irish fisheries)
(Marine Institute 2017) was chosen to evaluate the feasibility of producing a salted air dried roe product.
2019-01-01T00:00:00ZEffect of cooking on polyphenol bioaccessibility and digestibility of porridge oats.
https://research.thea.ie/handle/20.500.12065/2787
Effect of cooking on polyphenol bioaccessibility and digestibility of porridge oats.
Ryan, Lisa; Thondre, P. S.
2012-01-01T00:00:00Z