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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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Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824510/
https://www.ncbi.nlm.nih.gov/pubmed/33396392
http://dx.doi.org/10.3390/foods10010068
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author 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
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
Rebelo, Rui
Assis, Carlos
Gordo, Leonel Serrano
Gil, Maria Manuel
author_sort Silva, Frederica
collection PubMed
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.
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spelling pubmed-78245102021-01-24 Adding Value to Bycatch Fish Species Captured in the Portuguese Coast—Development of New Food Products 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 Foods Article 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. MDPI 2020-12-31 /pmc/articles/PMC7824510/ /pubmed/33396392 http://dx.doi.org/10.3390/foods10010068 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
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
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
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_short 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
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824510/
https://www.ncbi.nlm.nih.gov/pubmed/33396392
http://dx.doi.org/10.3390/foods10010068
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