Adding Value to Bycatch Fish Species Captured in the Portuguese Coast—Development of New Food Products
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10451/49275 |
Resumo: | 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 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 ceviche, 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 ceviche (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. |
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Adding Value to Bycatch Fish Species Captured in the Portuguese Coast—Development of New Food Productsfish valorizationconsumerunexploitedlow commercial valuehedonic testssustainabilityproduct reformulationWe 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 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 ceviche, 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 ceviche (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.MDPIRepositório da Universidade de LisboaSilva, FredericaDuarte, Ana M.Mendes, SusanaBorges, PatríciaMagalhães, ElisabetePinto, Filipa R.Barroso, SóniaNeves, AnaSequeira, VeraVieira, Ana RitaMagalhães, Maria FilomenaSampaio e rebelo, RuiAssis, CarlosGordo, Leonel SerranoGil, Maria Manuel2021-08-11T11:51:16Z2020-12-312020-12-31T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10451/49275engSilva, F.; Duarte, A.M.; Mendes, S.; Borges, P.; Magalhães, E.; Pinto, F.R.; Barroso, S.; Neves, A.; Sequeira, V.; Vieira, A.R.; Magalhães, M.F.; Rebelo, R.; Assis, C.; Gordo, L.S.; Gil, M.M. Adding Value to Bycatch Fish Species Captured in the Portuguese Coast—Development of New Food Products. Foods 2021, 10, 68. https://doi.org/10.3390/foods100100682304-815810.3390/foods10010068info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-08T16:52:57Zoai:repositorio.ul.pt:10451/49275Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T22:00:56.833188Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Adding Value to Bycatch Fish Species Captured in the Portuguese Coast—Development of New Food Products |
title |
Adding Value to Bycatch Fish Species Captured in the Portuguese Coast—Development of New Food Products |
spellingShingle |
Adding Value to Bycatch Fish Species Captured in the Portuguese Coast—Development of New Food Products Silva, Frederica fish valorization consumer unexploited low commercial value hedonic tests sustainability product reformulation |
title_short |
Adding Value to Bycatch Fish Species Captured in the Portuguese Coast—Development of New Food Products |
title_full |
Adding Value to Bycatch Fish Species Captured in the Portuguese Coast—Development of New Food Products |
title_fullStr |
Adding Value to Bycatch Fish Species Captured in the Portuguese Coast—Development of New Food Products |
title_full_unstemmed |
Adding Value to Bycatch Fish Species Captured in the Portuguese Coast—Development of New Food Products |
title_sort |
Adding Value to Bycatch Fish Species Captured in the Portuguese Coast—Development of New Food Products |
author |
Silva, Frederica |
author_facet |
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 Sampaio e rebelo, Rui Assis, Carlos Gordo, Leonel Serrano Gil, Maria Manuel |
author_role |
author |
author2 |
Duarte, Ana M. Mendes, Susana Borges, Patrícia Magalhães, Elisabete Pinto, Filipa R. Barroso, Sónia Neves, Ana Sequeira, Vera Vieira, Ana Rita Magalhães, Maria Filomena Sampaio e rebelo, Rui Assis, Carlos Gordo, Leonel Serrano Gil, Maria Manuel |
author2_role |
author author author author author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
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 Sampaio e rebelo, Rui Assis, Carlos Gordo, Leonel Serrano Gil, Maria Manuel |
dc.subject.por.fl_str_mv |
fish valorization consumer unexploited low commercial value hedonic tests sustainability product reformulation |
topic |
fish valorization consumer unexploited low commercial value hedonic tests sustainability product reformulation |
description |
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 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 ceviche, 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 ceviche (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. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-31 2020-12-31T00:00:00Z 2021-08-11T11:51:16Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10451/49275 |
url |
http://hdl.handle.net/10451/49275 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Silva, F.; Duarte, A.M.; Mendes, S.; Borges, P.; Magalhães, E.; Pinto, F.R.; Barroso, S.; Neves, A.; Sequeira, V.; Vieira, A.R.; Magalhães, M.F.; Rebelo, R.; Assis, C.; Gordo, L.S.; Gil, M.M. Adding Value to Bycatch Fish Species Captured in the Portuguese Coast—Development of New Food Products. Foods 2021, 10, 68. https://doi.org/10.3390/foods10010068 2304-8158 10.3390/foods10010068 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
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application/pdf |
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MDPI |
publisher.none.fl_str_mv |
MDPI |
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reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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