Adding Value to Bycatch Fish Species Captured in the Portuguese Coast-Development of New Food Products

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 fis...

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Bibliographic Details
Published in:Foods 2021-01, Vol.10 (1), p.68
Main Authors: Silva, Frederica, Duarte, Ana M, Mendes, Susana, Borges, Patrícia, Magalhães, Elisabete, Pinto, Filipa R, Barroso, Sónia, Neves, Ana, Sequeira, Vera, Vieira, Ana Rita, Magalhães, Maria Filomena, Rebelo, Rui, Assis, Carlos, Gordo, Leonel Serrano, Gil, Maria Manuel
Format: Article
Language:English
Subjects:
Bycatch
Capros aper
Commercial fishing
consumer
Consumers
Consumption
Dehydration
Fish
fish valorization
Fisheries
Fishery products
Fishing
Flavor
Food products
Food science
hedonic tests
Innovations
International organizations
low commercial value
Mackerel
Market surveys
Pastries
Population
Preferences
Product development
Sensory evaluation
Sensory perception
Sensory properties
Species
Sustainability
Target markets
unexploited
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Summary: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, ; black seabream, ; and piper gurnard, ) and of two unexploited species (comber, and boarfish, ) through the development of marine-based food products with added value. A preliminary inquiry with 155 consumers from Região 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 , smoked blue jack mackerel pâté, 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 (85%) and blue jack mackerel pâté (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.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10010068