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
MARE-Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal.
MARE-Marine and Environmental Sciences Centre, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal.
Foods. 2020 Dec 31;10(1):68. doi: 10.3390/foods10010068.
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.
我们生活在一个生物资源和生态系统有限的世界，而这些对于养活人类至关重要。因此，使目标物种多样化并考虑充分开发对于渔业可持续性至关重要。本研究聚焦于通过开发具有附加值的海洋基食品，提升三种商业价值较低的鱼类（蓝鳍马鲛、黑鲷和斑鳍红娘鱼）以及两种未开发鱼类（梳齿鳚和豚鼻鱼）的价值。对来自里斯本和特茹河谷地区（葡萄牙中部）的155名消费者进行了初步调查，以评估鱼类消费情况、鱼产品创新的适用性以及提升被丢弃鱼类价值的重要性。开发了五种产品（黑鲷、烟熏蓝鳍马鲛肉酱、脱水斑鳍红娘鱼、炸豚鼻鱼和梳齿鳚糕点），并通过对90名消费者进行喜好测试来研究它们的感官特性和消费者喜好度。确定了每种产品最重要的描述词（质地、风味、颜色和外观）。梳齿鳚糕点的购买意愿最高（88%），其次是黑鲷（85%）和蓝鳍马鲛肉酱（76%）。感官评价表明，消费者明显倾向于接受重新配方的产品，其中引入了本研究中的低价值和未开发物种。
