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 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.

Description

The authors are very grateful to the FCT (Fundação para a Ciência e a Tecnologia) for the financial support of this work through the project UID/MAR/04292/2020, attributed to MARE-Marine and Environmental Sciences Centre, Portugal. A.R.V and V.S. were supported by the FCT through CEECIND/01528/2017 and CEECIND/02705/2017, respectively. This work was also partially funded by the Integrated Programme of SR&TD “SmartBioR” (reference Centro-01-0145-FEDER-000018), cofunded by the Centro 2020 program, Portugal2020, European Union, through the European Regional Development Fund, and by project VALOREJET (16-01-03-FMP-0003), Operational Program Mar 2020, Portugal.

Keywords

Fish valorization Consumer Unexploited Low commercial value Hedonic tests Sustainability Product reformulation

URI

http://hdl.handle.net/10400.8/6051

Citation

Silva, F.; Duarte, A.M.; Mendes, S.; Borges, P.; Magalhães, E.; Pinto, F.R.; Barroso, S.; Neves, A.; Sequeira, V.; Vieira, A.R.; et al. 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