Sensory Studies on Snacks and Dips Elaborated with Lionfish Surimi

Lionfish (Pterois volitans) have proliferated over the Caribbean Sea causing massive damage to coral reefs ecosystems. The development of products using lionfish is a control strategy that aims to decrease the negative impact of this species. In this research, the lionfish was processed to obtain su...

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Bibliographic Details
Published in:Journal of culinary science & technology 2023-07, Vol.21 (4), p.659-676
Main Authors: Jiménez-Muñoz, Luis M, Hernández-Carrión, María, Hernando, Isabel, Filomena-Ambrosio, Annamaria
Format: Article
Language:English
Subjects:
Albumen
Binders
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Coral reefs
Dipping
lionfish
Pterois
Sauces
Sensory evaluation
Snack foods
Starch
Surimi
Ultrasonic testing
Ultrasound
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Summary:Lionfish (Pterois volitans) have proliferated over the Caribbean Sea causing massive damage to coral reefs ecosystems. The development of products using lionfish is a control strategy that aims to decrease the negative impact of this species. In this research, the lionfish was processed to obtain surimi with a different set of binders (liquid egg white and starch) and high-power ultrasound. The surimi was used to elaborate two novel products: snacks and dipping sauce. A sensory panel was organized to determine the culinary applications with the highest appeal. The most liked fish snacks were obtained with ultrasound: (1) without binders and (2) with starch (3%). In case of dipping sauce, the most liked one was made by conventional method and egg white (1.5%). The use of ultrasound to obtain lionfish surimi in combination with binders demonstrated its potential to be used in the preparation of novel products with high sensory qualities.
ISSN:1542-8052
1542-8044
DOI:10.1080/15428052.2021.2002227