Adding Value to Bycatch Fish Species Captured in the Portuguese Coast-Development of New Food Products.

Frederica Silva,Maria Manuel Gil,Ana Rita Vieira,Ana M Duarte,Patrícia Borges,Sónia Barroso,Vera Sequeira,Ana Neves,Filipa R Pinto,Susana Mendes,Maria Filomena Magalhães,Elisabete Magalhães,Carlos Assis,Leonel Serrano Gordo,Rui Rebelo

doi:10.3390/foods10010068

Frederica Silva, Maria Manuel Gil + Show 13 more

Open Access

https://doi.org/10.3390/foods10010068

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Abstract

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.

Highlights

The growing world population and, the increasing need for food resources are demanding a more sustainable and circular bio-economy
The third group allowed for the appraisal of the willingness to consume new products derived from fish species with low or no commercial value, the main motivations for its consumption, how to consume them, an evaluation of the importance given to their valorization, and the importance of creating new fish products from them
Portugal is among the countries with the highest consumption of fish and the sample reflected this tendency with fish consumption every week (44%) or more than once a week (43%), i.e., 87% of respondents often consumed fish, some of which with low or absent commercial value (48%) (Table 2)

Summary

Introduction

The growing world population and, the increasing need for food resources are demanding a more sustainable and circular bio-economy. The planet’s sustainability is one of the most discussed topics worldwide, with particular emphasis on marine resources. Despite the ocean’s richness in different fish species, consumers and industries only know a few of them, which are the ones with the highest commercial value. Underexploited and underutilized fish species may offer added benefits for consumer health, given that their nutritional content as well as sensory attributes are pleasant as more commonly consumed fish [1]. Fish disposal results in marine ecosystem changes, which can be avoided with the exploitation of waste from bio-based industrial processes, including by-products, co-products, and discards (from fisheries), contributing to resourceefficient process improvement [4]

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