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Adding Value to Bycatch Fish Species Captured in the Portuguese Coastā€”Development of New Food Products

2020-12-31Journal article Open access
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dc.contributor.authorSilva, Frederica
dc.contributor.authorDuarte, Ana M.
dc.contributor.authorMendes, Susana
dc.contributor.authorBorges, PatrĆ­cia
dc.contributor.authorMagalhĆ£es, Elisabete
dc.contributor.authorPinto, Filipa R.
dc.contributor.authorBarroso, SĆ³nia
dc.contributor.authorNeves, Ana
dc.contributor.authorSequeira, Vera
dc.contributor.authorVieira, Ana Rita
dc.contributor.authorMagalhĆ£es, Maria Filomena
dc.contributor.authorSampaio e rebelo, Rui
dc.contributor.authorAssis, Carlos
dc.contributor.authorGordo, Leonel Serrano
dc.contributor.authorGil, Maria Manuel
dc.date.accessioned2021-08-11T11:51:16Z
dc.date.available2021-08-11T11:51:16Z
dc.date.issued2020-12-31
dc.description.abstractWe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSilva, 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 Coastā€”Development of New Food Products. Foods 2021, 10, 68. https://doi.org/10.3390/foods10010068pt_PT
dc.identifier.doi10.3390/foods10010068pt_PT
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10451/49275
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationFCT project UID/MAR/04292/2020pt_PT
dc.relationFCT grant CEECIND/01528/2017pt_PT
dc.relationFCT grant CEECIND/02705/2017pt_PT
dc.relationSmartBioR Centro-01-0145-FEDER-000018pt_PT
dc.relationVALOREJET (16-01-03-FMP-0003)pt_PT
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/10/1/68pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectfish valorizationpt_PT
dc.subjectconsumerpt_PT
dc.subjectunexploitedpt_PT
dc.subjectlow commercial valuept_PT
dc.subjecthedonic testspt_PT
dc.subjectsustainabilitypt_PT
dc.subjectproduct reformulationpt_PT
dc.titleAdding Value to Bycatch Fish Species Captured in the Portuguese Coastā€”Development of New Food Productspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue1pt_PT
oaire.citation.startPage68pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume10pt_PT
person.familyNameMagalhĆ£es
person.familyNameBorges Sampaio e Rebelo
person.givenNameMaria Filomena
person.givenNameRui Miguel
person.identifier.ciencia-id0D1B-304A-0AEA
person.identifier.ciencia-id651A-9349-61EF
person.identifier.orcid0000-0001-7308-2279
person.identifier.orcid0000-0003-2544-1470
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationa3fa00c3-3c10-4c1f-a73c-482e0b29f6bc
relation.isAuthorOfPublication621a851c-d356-4e35-857d-e6ffac529a13
relation.isAuthorOfPublication.latestForDiscoverya3fa00c3-3c10-4c1f-a73c-482e0b29f6bc

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