Effects of Catfish (Ictalurus punctatus) Bone Powder on Consumers’ Liking, Emotions, and Purchase Intent of Fried Catfish Strips

Silvia Murillo,Ryan Ardoin,Witoon Prinyawiwatkul,Evelyn Watts

doi:10.3390/foods11040540

Silvia Murillo, Ryan Ardoin + Show 2 more

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https://doi.org/10.3390/foods11040540

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Abstract

Catfish are the predominant U.S. aquacultural product. However, byproducts from filleting, including bones that are high in calcium, typically go to waste or are sold as a low-valued feed. This research evaluated the potential use of catfish bone powder (CBP; 21.07% calcium) as a food ingredient. Catfish fillet strips were dredged with a breading mix (CBPM) containing 0% (0CBPM), 10% (10CBPM), and 20% (20CBPM) CBP before frying. Consumers (N = 211) evaluated sensory liking (nine-point hedonic scale) and attribute intensity (JAR scale), emotions (check-all-that-apply), and purchase intent (PI, yes/no) of samples. Color and texture were measured instrumentally. CBP did not show any negative effects on liking scores, although crispiness was scored higher for 20CBPM (mean = 6.88) than 10CBPM (mean = 6.43). Positive emotions were most relevant to CBP-containing samples, with significantly higher rates of adventurous and understanding. Information about calcium fortification using CBP increased PI to 81.04% for the 10CBPM and 83.89% for the 20CBPM samples and showed a greater effect on Latin Americans/Hispanics than U.S. Americans. Consumers were not averse to the consumption of CBP which can contribute to sustainable nutrition through waste reduction. Successful calcium fortification of fried catfish dredged with 20% CBP did not compromise sensory liking and may be feasible in other products.

Highlights

The rate of increase in fish consumption has been outpacing that of terrestrial proteins and the human population growth rate [1]
The objectives of this study were to evaluate U.S consumers’ liking, emotional profiles, and purchase intent (PI) associated with fried catfish strips dredged with catfish (Ictalurus punctatus) bone powder breading mixes
Along with species, processing methods have been shown to influence the composition of fish bone powder [28,29]

Summary

Introduction

The rate of increase in fish consumption has been outpacing that of terrestrial proteins and the human population growth rate [1]. Of the approximately 179 million tons of fish produced yearly, around 80% is intended for human food, and about one-third of that becomes loss or waste. Developing new commercially viable food applications for would-be catfish waste (i.e., processing byproducts) may reduce waste from the seafood/aquaculture sector and increase profitability for catfish producers while providing additional nutrient sources to the food industry. Byproducts can account for over 60% of the whole fish weight, and the frame which remains after filleting (backbone and ribs with some muscle, fat and nerve tissues still attached) comprises around 18% of the original catfish mass [3]. As the primary component of frames, fish bones can be used as a low-cost source of calcium and phosphorous in human food [5]

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