Event Abstract Back to Event Development of a ready to eat fish based product using seafood industry byproducts: FisHam Tânia Ferreira1, Luís Raimundo2 and Susana Silva1* 1 Marine Resources Research Group (GIRM), ESTM, Polytechnic Institute of Leiria, Portugal, Portugal 2 Campofrio Food Group, Spain Over the last years, there has been an increased demand from consumers for safe, nutritionally balanced and convenient food products. These trends are contributing towards an increasing demand for fishery products which affects fishery resources worldwide, compromising stocks of many fish species. The technological enhancement of the byproducts of fish industries or fish species of low commercial value, transforming these materials in products with high nutritional potential will simultaneously contribute towards fulfill present consumer trends and to a more sustainable marine resources management. The present work develops the product concept and prototype formulation of a ready to eat omega 3 enriched product using raw material trimmings of fish of low commercial value. The product developed, FisHam is a ham-like refrigerated product, which can be slice and added to sandwiches or diced and added to salads. Product concept was validated with a questionnaire, in which it was obtained a positive global acceptance by 86% of the inquired people. Sensory analysis of the product revealed its good acceptability, with an average global appreciation of “enjoyed moderately” and with 58% of the pannel stating the intention of buying the product. Fish oil addition had no impact on sensory acceptance. Regarding the physicochemical analysis, the selected formulation showed a content of protein of 7,08%, low lipid content of 3,74%, medium content of humidity of 61% and low caloric value of 164 calories per 100 grams. The color, textural attributes, humidity content and microbiological parameters were monitored during 10 days of refrigerated storage at 5ºC. On the microbiological level, the product showed the absence of enterobacteries and psychrotrophics in compliance with legal microbiological criteria set for ready to eat products. It can be concluded that this new product can be considered an alternative product to meat ham and other meat products in the consumer diet, presenting low fat content and convenience in consumption, profitable, nutritious and rich in fatty acids omega 3, whilst contributing to the recovery of by-products and sustainable marine resource management. Keywords: HAM, hake, Salmon, by-products, marine resources Conference: IMMR | International Meeting on Marine Research 2014, Peniche, Portugal, 10 Jul - 11 Jul, 2014. Presentation Type: Poster Presentation Topic: SEAFOOD TECHNOLOGY Citation: Ferreira T, Raimundo L and Silva S (2014). Development of a ready to eat fish based product using seafood industry byproducts: FisHam. Front. Mar. Sci. Conference Abstract: IMMR | International Meeting on Marine Research 2014. doi: 10.3389/conf.fmars.2014.02.00134 Copyright: The abstracts in this collection have not been subject to any Frontiers peer review or checks, and are not endorsed by Frontiers. They are made available through the Frontiers publishing platform as a service to conference organizers and presenters. The copyright in the individual abstracts is owned by the author of each abstract or his/her employer unless otherwise stated. Each abstract, as well as the collection of abstracts, are published under a Creative Commons CC-BY 4.0 (attribution) licence (https://creativecommons.org/licenses/by/4.0/) and may thus be reproduced, translated, adapted and be the subject of derivative works provided the authors and Frontiers are attributed. For Frontiers’ terms and conditions please see https://www.frontiersin.org/legal/terms-and-conditions. Received: 06 May 2014; Published Online: 18 Jul 2014. * Correspondence: Dr. Susana Silva, Marine Resources Research Group (GIRM), ESTM, Polytechnic Institute of Leiria, Portugal, Peniche, Portugal, susana.silva@gmail.com Login Required This action requires you to be registered with Frontiers and logged in. To register or login click here. Abstract Info Abstract The Authors in Frontiers Tânia Ferreira Luís Raimundo Susana Silva Google Tânia Ferreira Luís Raimundo Susana Silva Google Scholar Tânia Ferreira Luís Raimundo Susana Silva PubMed Tânia Ferreira Luís Raimundo Susana Silva Related Article in Frontiers Google Scholar PubMed Abstract Close Back to top Javascript is disabled. Please enable Javascript in your browser settings in order to see all the content on this page.