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Advisor(s)
Abstract(s)
We live in a world of limited biological resources and ecosystems, which are essential to feed
people. Consequently, diversifying target species and considering full exploitation are essential for
fishery sustainability. The present study focuses on the valorization of three low commercial value fish
species (blue jack mackerel, Trachurus picturatus; black seabream, Spondyliosoma cantharus; and piper
gurnard, Trigla lyra) and of two unexploited species (comber, Serranus cabrilla and boarfish, Capros
aper) through the development of marine-based food products with added value. A preliminary
inquiry with 155 consumers from RegiĆ£o de Lisboa e Vale do Tejo (Center of Portugal) was conducted
to assess fish consumption, the applicability of fish product innovation, and the importance of
valorizing discarded fish. Five products (black seabream ceviche, smoked blue jack mackerel pĆ¢tĆ©,
dehydrated piper gurnard, fried boarfish, and comber pastries) were developed and investigated
for their sensory characteristics and consumer liking by hedonic tests to 90 consumers. The most
important descriptors were identified for each product (texture, flavor, color, and appearance).
Comber pastries had the highest purchase intention (88%), followed by black seabream ceviche (85%)
and blue jack mackerel pĆ¢tĆ© (76%). Sensory evaluations showed a clear tendency of consumers
to accept reformulated products, with the introduction of the low-value and unexploited species
under study.
Description
Keywords
fish valorization consumer unexploited low commercial value hedonic tests sustainability product reformulation
Pedagogical Context
Citation
Silva, F.; Duarte, A.M.; Mendes, S.; Borges, P.; MagalhĆ£es, E.; Pinto, F.R.; Barroso, S.; Neves, A.; Sequeira, V.; Vieira, A.R.; MagalhĆ£es, M.F.; Rebelo, R.; Assis, C.; Gordo, L.S.; Gil, M.M. Adding Value to Bycatch Fish Species Captured in the Portuguese CoastāDevelopment of New Food Products. Foods 2021, 10, 68. https://doi.org/10.3390/foods10010068
Publisher
MDPI