Resumen
The portion of food interest of sea urchin is located in the gonads, a dish increasingly appreciated in the international cuisine. The aims of this study were evaluate the process of fresh roes from rock-boring urchin sea Echinometra lucunter for human consumption, check the acceptance and preference of the product, and consumer purchase intent. Studies on processing of roes from E. lucunter are nonexistent, thus, this study is a pioneer in Brazil. The roes were processed following the steps: wash in a solution of potassium alum, drainage, separation by color, packaging and storage under refrigeration (0-4°C). Following, batches of the roes were characterized by physical, chemical and microbiological analyses, and subjected to sensory analysis to check acceptance and preference of potential consumers. The methodology of potassium alum used was efficient for E. lucunter roes and the color attribute was more relevant in the acceptance, preference and purchase intent from processed fresh roes. The extraction process might be improved in order to minimize rupture of the gonads. For managers of fisheries and sea food quality we recommend the implementation of public policies that result in the sustainability of sea-urchin species and food safety for the consumers.