Underutilized Fish Species Research Articles

Development of fish snack (Keropok) with sodium reduction using alternative salts (KCl and CaCl2)

The incidence of non-communicable diseases (NCDs) caused by excessive sodium intake is becoming an important issue that many researchers have investigated. Processing is an effective way to add value to underutilized fish species. Thus, the objective of this research was to develop a fish snack (Keropok) using reduced sodium. Two types of alternative sodium chloride (NaCl) were used, namely potassium chloride (KCl) and calcium chloride (CaCl2) with substitution at levels of 15, 30, and 45 % (w/w). The results indicated that substitution of NaCl with KCl or CaCl2 in the product had a negative effect on the cooking yield (%) (P<0.05). Using 55 % NaCl with 45 % KCl (B3) in Keropok had a consumer acceptance score similar to the control formula (P>0.05) and the lowest sodium content (P<0.05). After storage at 4 °C for 21 days, the microbial loads (Bacillus cereus, Escherichia coli, mold, Staphylococcus aureus, yeast) in B3 satisfied the requirements of the Thailand Community Product Standard (107/2011). In addition, increasing the storage time did not affect the texture of the product (hardness, gumminess, chewiness and cohesiveness) nor consumer acceptance (P>0.05). B3 was rich in nutrients (macromolecules and micromolecules) that are essential to the human body. Therefore, Kerepok (55 % NaCl with 45 % KCl: B3) could be considered as a healthy snack.

Risk-benefit assessment of five underutilized fish species in Norway

Risks and benefits of increasing the consumption of five underutilized demersal fish species in Norway by applying the Benefit-Risk Analysis for Foods (BRAFO)-tiered approach were assessed. A reference scenario with zero intake was opposed to two different alternative scenarios of 250 (AS1) and 450 g (AS2) per week. Health-benefit vs. health-risk calculations were computed. Moreover, tolerable weekly intake and recommended weekly intake were considered for the general public and women of childbearing age. In addition, the molar ratio of Selenium and Mercury (Se:Hg) and the Health Benefit Value of Selenium (HBVSe) were calculated and considered. Results suggest that a consumption of 250 g, when combined with a weekly portion of fatty fish, is the optimal intake scenario for adequate polyunsaturated fatty acids. Flounder and megrim feature the significantly highest eicosapentaenoic+doxosahexaenoic acid values with 678 and 606 mg in AS1. A surplus of selenium was detected in all five species, with flounder and lemon sole showing significantly highest Se:Hg (21; 22). Moreover, no detrimental effects were found due to an increased contaminant intake among those eating fish. Consequently, results revealed a net beneficial health effect by increasing the consumption of the five underutilized fish species. Thus, their consumption can be recommended.

Physicochemical, technofunctional, in vitro antioxidant, and in situ muscle protein synthesis properties of a sprat (Sprattus sprattus) protein hydrolysate.

Sprat (Sprattus sprattus) is an underutilized fish species that may act as an economic and sustainable alternative source of protein due to its good amino acid (AA) profile along with its potential to act as a source of multiple bioactive peptide sequences. This study characterized the physicochemical, technofunctional, and in vitro antioxidant properties along with the AA profile and score of a sprat protein enzymatic hydrolysate (SPH). Furthermore, the impact of the SPH on the growth, proliferation, and muscle protein synthesis (MPS) in skeletal muscle (C2C12) myotubes was examined. The SPH displayed good solubility and emulsion stabilization properties containing all essential and non-essential AAs. Limited additional hydrolysis was observed following in vitro-simulated gastrointestinal digestion (SGID) of the SPH. The SGID-treated SPH (SPH-SGID) displayed in vitro oxygen radical antioxidant capacity (ORAC) activity (549.42 μmol TE/g sample) and the ability to reduce (68%) reactive oxygen species (ROS) production in C2C12 myotubes. Muscle growth and myotube thickness were analyzed using an xCELLigence™ platform in C2C12 myotubes treated with 1 mg protein equivalent.mL-1 of SPH-SGID for 4 h. Anabolic signaling (phosphorylation of mTOR, rpS6, and 4E-BP1) and MPS (measured by puromycin incorporation) were assessed using immunoblotting. SPH-SGID significantly increased myotube thickness (p < 0.0001) compared to the negative control (cells grown in AA and serum-free medium). MPS was also significantly higher after incubation with SPH-SGID compared with the negative control (p < 0.05). These preliminary in situ results indicate that SPH may have the ability to promote muscle enhancement. In vivo human studies are required to verify these findings.

Nutritional profiling and contaminant levels of five underutilized fish species in Norway.

Exploring and making use of underutilized marine resources can be a sustainable approach to achieve future demands of fish consumption by the ever-growing population. Five species, namely European plaice (Pleuronectes platessa), European flounder (Platichthys flesus), lemon sole (Microstomus kitt), megrim (Lepidorhombus whiffiagonis), and thornback ray (Raja clavate), often captured as by-catch in Norway, were characterized for their nutritional value and potential accumulation of hazardous components. The proximate composition, protein profile, fatty acid profile as well as essential and toxic trace elements and polychlorinated biphenyls (PCBs) were analyzed. Digestible indispensable amino acid (DIAA) ratios and scores (DIAAS) and contributions of omega-3 fatty acids to the diet were calculated. Analysis on proximate composition revealed low fat contents of 0.74 to 1.25% and sufficient protein contents between 16.9 and 24% in the five species. Results of DIAA indicate a profitable distribution, with contributions exceeding the daily intake recommendations for an adult person related to a 200 g fillet. Moreover, findings on the distribution of eicosapentaenoic (EPA) and docosahexaenoic acid (DHA) showed remarkable results, considering that the investigated species are lean fish. All five investigated fish exceed the recommended average daily intake level (AI) of EPA + DHA in a 200 g portion. As to toxic trace elements and PCBs, no significantly elevated levels were found considering a portion size of 200 g. Consequently, the nutritional quality of the investigated fish can be regarded as profitable with overall low potential health risks.

A Cell-Based Assessment of the Muscle Anabolic Potential of Blue Whiting (Micromesistius poutassou) Protein Hydrolysates.

Blue whiting (BW) represents an underutilised fish species containing a high-quality protein and amino acid (AA) profile with numerous potentially bioactive peptide sequences, making BW an economic and sustainable alternative source of protein. This study investigated the impact of three different BW protein hydrolysates (BWPH-X, Y and Z) on growth, proliferation and muscle protein synthesis (MPS) in skeletal muscle (C2C12) myotubes. BWPHs were hydrolysed using different enzymatic and heat exposures and underwent simulated gastrointestinal digestion (SGID), each resulting in a high degree of hydrolysis (33.41-37.29%) and high quantities of low molecular mass peptides (86.17-97.12% <1 kDa). C2C12 myotubes were treated with 1 mg protein equivalent/mL of SGID-BWPHs for 4 h. Muscle growth and myotube thickness were analysed using an xCelligence™ platform. Anabolic signalling (phosphorylation of mTOR, rpS6 and 4E-BP1) and MPS measured by puromycin incorporation were assessed using immunoblotting. BWPH-X significantly increased muscle growth (p < 0.01) and myotube thickness (p < 0.0001) compared to the negative control (amino acid and serum free media). Muscle protein synthesis (MPS), as measured by puromycin incorporation, was significantly higher after incubation with BWPH-X compared with the negative control, but did not significantly change in response to BWPH-Y and Z treatments. Taken together, these preliminary findings demonstrate the anabolic potential of some but not all BWPHs on muscle enhancement, thus providing justification for human dietary intervention studies to confirm and translate the results of such investigations to dietary recommendations and practices.

Comparison of the Nutritional Composition of Three Underutilized Fish Species in Sri Lanka

Abstract Fish consumption is generally considered as healthy due to their nutritional benefits that they ensure food security in many low and middle-income countries. Especially the Omega-3 fatty acids and essential amino acids present in the fish had beneficial effects on the Coronary Heart Disease (CHD) and reduce the Protein Energy Malnutrition (PEM) in these countries. Being an island and expanding aquatic resources, Sri Lanka has plenty of fish resources, but, the consumption of small fish among the population has decreased in the country over the past 20 years. So, it is essential to be aware of the nutritional content of particular fish species that are assumed to be undervalued. This study, it was aimed to compare the nutritional composition of three local fish species namely, Amblygaster sirm, Sardinella brachysoma and Oreochromis niloticus. Proximate composition, pH and calorific values of the fish meat were determined by standard methods and other relevant protocols. The fatty acid profiles of oils of the fish were examined using the GC-MS method. Results showed that there were significant (p&lt;0.05) differences among the three fish species with respect to the proximate parameters and fatty acid composition. When compared to the other two species, S. brachysoma exhibited the highest quantity of crude protein and fat, with 19.23% and 4.85% respectively. Among three fish species, the total mono-unsaturated fatty acid (MUFA) and poly-unsaturated fatty acid (PUFA) contents ranged from 31 to 38%; particularly, quantities of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were found to vary from 2.69 to 3.7% and 7.5% to 9.2%, respectively. Considering the Omega-6:Omega3 ratio, A.sirm (0.3), S. Brachysoma (0.69) and O. niloticus (6.5) were reported balanced values. In conclusion, these three fish species can be potential raw materials to produce high-value fish products.

Exploration and Evaluation of Pony Fish (Leiognathus sp) Mince as a Source of Surimi and Study its Spectral and Textural Attributes

Background: This is the first study in Indian context where underutilized fish species pony fish (Leiognathus sp.) has been used for the preparation of surimi and surimi gel and its textural and spectral images were analysed. Methods: Textural profile analysis for estimating the hardness, gumminess and chewiness parameters and colour analyser for measuring the difference in whiteness among samples were used. FTIR (Fourier Transform Infrared Spectroscopy) was used to estimate the percentage of proteins folded during heat denaturation process. Result: Textural parameters of CWS (Conventional Washed Surimi) gel showed ideal gel strength of 191.06 g cm, hardness of 46.48 N, gumminess of 30.75 N and chewiness of 28.70 N. Colour analysis of UM (Unwashed Mince), CWS and CWS gel showed whiteness of 38.59, 61.45 and 72.07. FTIR analysis of UM, CWS and CWS gel shows unfolding of protein structures in the wavelength of 1688.07 cm-1, 1665.34 cm-1 and 1653.20 cm-1. This study reveals the potential use of pony fish (Leiognathus sp.) as one of the favorable fish species for surimi and sausage production showing virtuous instrumental quality attributes.

Seasonal variation of chub mackerel (Scomber colias) selenium and vitamin B12 content and its potential role in human health

Chub mackerel (Scomber colias), an underutilised fish species, has been identified as an excellent source of selenium and vitamin B12, which may prevent and delay cognitive decline and dementia. Given these nutrients’ contents seasonal variability, a complete monthly sampling, involving a specifically adjusted methodology for the determination of vitamin B12 (LC-MS/MS) and its main vitamers and a sensitive analytical technique (ICP-MS) for Se, was carried out. Regarding total vitamin B12 in the chub mackerel muscle, its content varied from 10.0 ± 1.0 μg/100 g in February to 18.9 ± 1.9 μg/100 g in August. It was also shown that methylcobalamin content ranged from 1.12 ± 0.43 (March) to 6.77 ± 0.80 μg/100 g (August), a sixfold increase. Hydroxocobalamin content varied between 3.49 ± 0.12 (February) and 9.62 ± 0.41 μg/100 g (August). The content of Se also had seasonal variability, ranging from 451 ± 14 μg/kg (December) to 606 ± 11 μg/kg (July). In the worst-case scenario, a weekly 160 g meal of this fish would almost guarantee B12 requirements. Three weekly 160 g meals of S. colias would cover, at least, 56% of the Se requirements. Therefore, as first explored here, it is highly relevant a complete, year-round assessment of the chub mackerel’s nutritional value, in order to elaborate finely tuned dietary recommendations.

Physiochemical and Sensory Quality Assessment of Frozen Surimi Produced from some underutilized Fish Species

Physiochemical and Sensory Quality Assessment of Frozen Surimi Produced from some underutilized Fish Species

Seasonality as experienced in the market and the resulting variation in the amino acid and elemental composition of chub mackerel (Scomber colias)

Chub mackerel (Scomber colias) is an underutilised fish species, abundant in the Atlantic Ocean. Its amino acid profile and elemental composition are still insufficiently studied. Accordingly, these aspects were studied on a monthly basis. The most abundant essential amino acids, lysine and leucine, had contents ranging from 1270 ± 40 mg/100 g in August to 1820 ± 96 mg/100 g in November and from 1210 ± 36 mg/100 g in August to 1570 ± 20 mg/100 g in March, respectively. The other essential amino acids’ contents varied between 500 and 1200 mg/100 g. Essential amino acids represented between 41.9 % and 44.6 % of all amino acids. As a result of high histidine content in S. colias, three weekly meals (160 g/meal) guarantee all human histidine requirements. Regarding elemental composition, K was the most abundant, varying its content between 331 ± 3 mg/100 g and 499 ± 4 mg/100 g. The other studied elements’ order of abundance was P > Na > Mg > Ca > Fe > Zn. Under optimal conditions, consumption of a 160 g daily meal of S. colias may provide at most 20 % of the Fe and 30 % of the Zn requirements. Therefore, though not an outstanding Fe and Zn source, S. colias can give a significant contribution to these elements’ requirements.

Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras)

Baltic herring (Clupea harengus membras) is one of the most abundant commercially caught fish species from the Baltic Sea. Despite the high content of fat and omega-3 fatty acids, the consumption of Baltic herring has decreased dramatically over the last four decades, mostly due to the small sizes and difficulty in processing. At the same time there is an increasing global demand for fish and fish oil rich in omega-3 fatty acids. This study aimed to investigate enzyme-assisted oil extraction as an environmentally friendly process for valorizing the underutilized fish species and by-products to high quality fish oil for human consumption. Three different commercially available proteolytic enzymes (Alcalase®, Neutrase® and Protamex®) and two treatment times (35 and 70 min) were investigated in the extraction of fish oil from whole fish and by-products from filleting of Baltic herring. The oil quality and stability were studied with peroxide- and p-anisidine value analyses, fatty acid analysis with GC-FID, and volatile compounds with HS-SPME-GC-MS. Overall, longer extraction times led to better oil yields but also increased oxidation of the oil. For whole fish, the highest oil yields were from the 70-min extractions with Neutrase and Protamex. Protamex extraction with 35 min resulted in the best fatty acid composition with the highest content of eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) but also increased oxidation compared to treatment with other enzymes. For by-products, the highest oil yield was obtained from the 70-min extraction with Protamex without significant differences in EPA and DHA contents among the oils extracted with different enzymes. Oxidation was lowest in the oil produced with 35-min treatment using Neutrase and Protamex. This study showed the potential of using proteolytic enzymes in the extraction of crude oil from Baltic herring and its by-products. However, further research is needed to optimize enzymatic processing of Baltic herring and its by-products to improve yield and quality of crude oil.

Microencapsulation of Anchovy Fish Oil (Engraulis encrasicolus) with Fish Protein (Equulites klunzingeri) Isolate: Nutritional Assessment

Fish protein isolates extracted from underutilised fish species were used for coating material of anchovy oils and their nutritive value was investigated in this study. For this purpose, Klunzinger’s ponyfish (Equulites klunzingeri) proteins were extracted by using pH shifting process. Micro particles were prepared with anchovy oil (Engraulis encrasicolus) as core material (10%), and as wall materials a ratio of 5% and 10% fish protein isolate (FPI) was used. Maltodextrin (DE: 18:20) was added to both groups in a ratio of 10%. The emulsions were fed immediately into a Buchi Mini Spray Dryer (B290, Switzerland). The inlet temperatures, feed rate and aspiration rate were maintained at 160 oC, 15 mL/min and 35m3/h, respectively. The lipid, protein and moisture contents of anchovy oil microcapsules containing 5% FPI and 10% FPI were found as 43.76-43.09%, 4.34- 9.82% and 3.95-3.92%, respectively. The main amino acids in microcapsule samples were lysine, glutamic acid, and leucine which constituted in the range of 349-578 mg/100 g sample for microcapsules containing 5% FPI, and 805-1547 mg/100 g sample for microcapsules containing 10% FPI. In addition to that, essential and non-essential amino acids (E/NE) ratio for microencapsulated fish oil with 5% FPI and 10% FPI were determined 0.92 and 0.95, respectively. As a result of this study, it can be concluded that the addition of fish protein isolate enhanced the nutritive value of microencapsulated fish oil.

Physicochemical, Nutritional and In Vitro Antidiabetic Characterisation of Blue Whiting (Micromesistiuspoutassou) Protein Hydrolysates.

Protein hydrolysates from low-value underutilised fish species are potential sources of high-quality dietary protein and health enhancing peptides. Six blue whiting soluble protein hydrolysates (BW-SPH-A_F), generated at industrial scale using different hydrolysis conditions, were assessed in terms of their protein equivalent content, amino acid profile and score and physicochemical properties in addition to their ability to inhibit dipeptidyl peptidase IV (DPP-IV) and stimulate the secretion of insulin from BRIN-BD11 cells. Furthermore, the effect of simulated gastrointestinal digestion (SGID) on the stability of the BW-SPHs and their associated in vitro antidiabetic activity was investigated. The BW-SPHs contained between 70–74% (w/w) protein and all essential and non-essential amino acids. All BW-SPHs mediated DPP-IV inhibitory (IC50: 2.12–2.90 mg protein/mL) and insulin secretory activity (2.5 mg/mL; 4.7 to 6.4-fold increase compared to the basal control (5.6 mM glucose alone)). All BW-SPHs were further hydrolysed during SGID. While the in vitro DPP-IV inhibitory and insulin secretory activity mediated by some BW-SPHs was reduced following SGID, the activity remained high. In general, the insulin secretory activity of the BW-SPHs were 4.5–5.4-fold higher than the basal control following SGID. The BW-SPHs generated herein provide potential for anti-diabetic related functional ingredients, whilst also enhancing environmental and commercial sustainability.

Antioxidant and anti‐inflammatory activities of ethyl acetate extracts of chub mackerel (Scomber colias): a thorough seasonal evaluation

SummaryThe seasonal variation of key bioactivities in ethyl acetate extracts of chub mackerel (Scomber colias), an underutilised fish species, was evaluated through a complete monthly sampling. The phenolic content had a seasonal variation, ranging from 39 ± 5 mg GAE/100 g ww (February) to 340 ± 6 mg GAE/100 g ww (October). Ferric reducing antioxidant power (FRAP) increased from 1.3 ± 0.4 μmol Fe2+ Eq/g ww (January) to 10.3 ± 0.1 μmol Fe2+ Eq/g ww (September). ABTS had no antioxidant activity between June and December, being the highest value in February, 64.3 ± 6.3 μmol Trolox Eq/100 g ww. For phenolic content and FRAP, there was a strong seasonality, which was similar to that of the lipid content. Therefore, correlations were high, being R2 0.95 for lipid vs. phenolic contents. Anti‐inflammatory activity did not show large changes throughout most part of the year, remaining high in the 70–80% of COX‐2 inhibition. This finding and the seasonality of the antioxidant properties warrant further research.

Essential and toxic elements in sustainable and underutilized seafood species and derived semi-industrial ready-to-eat products

Blue whiting (Micromesistius poutassou), pouting (Trisopterus luscus) and common dab (Limanda limanda) are underutilized fish species attractive in terms of sustainability. However, there is limited information about their nutritional characteristics as well as potential presence of environmental contaminants. Specimens caught in European waters were characterised for their content of essential and toxic elements. The three species, along with common carp and blue mussels, relevant for sustainable production too, were employed as raw materials for the development of semi-industrial ready-to-eat products. Calcium, copper, iodine, iron, selenium, zinc, cadmium, lead, mercury, and nickel were determined by ICP-MS, whereas methylmercury was determined by HPLC-ICP-MS. These two techniques were also used to determine arsenic and inorganic arsenic, respectively, in blue mussel and derived products. Differences in element contents were related to the biology and ecology of the examined species. Intake of nutrients and exposure to contaminants were assessed in relation to the relevant DRVs and HBGVs, respectively. All the species were found to be valuable dietary sources of selenium. Pouting was rich in iodine and mussels were good sources of iodine and iron. These two species had comparatively higher levels of mercury and lead, respectively. However, the levels of contaminants were generally of no concern in both raw materials and products. Iodine bioaccessibility was studied in blue whiting, a species with an intermediate iodine content, and found to be 98%. Selenium:mercury molar ratios were assessed and found to be favourable. The semi-industrial products were found to be good sources of selenium and many of them provided appreciable amounts of calcium, iron, copper and zinc.

Optimization and Characterization Freeze Dried Fish Protein Hydrolysate Production

The production of fish protein hydrolysate from underutilized fish species is attracting the industrial interest for increasing the rich protein values. The central composite design was used to optimize the degree of enzymatic hydrolysis of freeze-dried fish protein hydrolysate (FPH) production by the application of commercial Alcalase on the recovery mixed small fish protein. The effects of time, temperature, pH and enzyme concentration on the degree of hydrolysis (DH) of five strains of fish as Rastrelliger brachysoma (short-bodied mackerel), Rastrelliger kanagurta (Indian mackerel), Leiognathidae (Ponyfish), Amblygaster leiogaster (Smooth belly sardinella) and Selaroides leptolepis (yellow-stripe scad) were experimented. Result showed that the FSH production was optimized at 2.85%v/w enzyme concentration at 61 °C, pH 8.50 for 27 min with 89.42% DH. Mathematical model was proposed and validated under the optimum condition. The high proportion (46.43%) of smaller molecular weight &lt;1 kDa was found in hydrolysate. Freeze-dried fish protein hydrolysate was produced and revealed that three predominant amino acids as glutamine, lysine and alanine. Based on amino acid compositions, the waste fish hydrolysate showed nutritional value and high potential for the applications of feed supplementation.

Effect of Prior Chilling Period and Alga-Extract Packaging on the Quality of a Canned Underutilised Fish Species.

The effect of a prior chilling period and an alga extract packaging on the quality of a canned underutilised mackerel species (Scomber colias) was investigated. For this different chilling times (0, 4 and 9 days) were taken into account and three concentrations of aqueous extracts of the macroalga Fucus spiralis were tested in a brine-packaging medium. Chemical changes related to quality were analysed after 3 months of canned storage. A substantial increase (p < 0.05) in free fatty acid content was observed in canned fish by increasing the chilling time; however, alga extract presence in the packaging medium led to decreased mean values. Concerning lipid oxidation development, an increased chilling time led to higher values (p < 0.05) of thiobarbituric acid index and fluorescent compounds formation; remarkably, an increased presence of alga extract led to a higher (p < 0.05) peroxide retention and lower (p < 0.05) fluorescent compounds content. Average colour L* and a* values showed a decrease and an increase, respectively, with chilling time; however, such changes were minimised with the alga extract content in the packaging system. Trimethylamine content revealed a marked increase as a result of the sterilisation step, but no influence (p > 0.05) of the chilling time or the alga-packaging medium could be implied.

Suitability of Japanese codling as a raw material for surimi-based products revealed by primary sequence analysis of myosin heavy chain and thermal gel properties

Complementary DNA encoding a part of myosin heavy chain was cloned from fast skeletal muscle of Japanese codling Physiculus japonicus. Japanese codling, a frequent catch off the Pacific coast of northeastern Japan, is a typical underutilized fish species, especially in summer. Phylogenetic analysis of the deduced amino acid sequence of Japanese codling myosin heavy chain loop 2 region revealed that this fish belongs to a group comprising white croaker Pennahia argentata and walleye pollack Gadus chalcogrammus, which are commonly used as raw materials for surimi-based products. Thus Japanese codling meat was considered a promising candidate ingredient for surimi-based products. Salt-ground meat was prepared from Japanese codling in the presence of 0.5 M NaCl and subjected to a two-step heating procedure: pre-heating at 15–70 °C for 30 min, and secondary heating at 85 °C for 20 min. Thermal gels with a maximum breaking strength of > 10 N were produced by this process. The breaking strength was comparable to that of white croaker and walleye pollack. On the basis of the phylogenetic analysis of myosin heavy chains, and the properties of the heat-induced surimi gel, we conclude that Japanese codling is a promising raw material for the production of surimi-based products.

Taco Tuesday Anyone? Understanding student demand and knowledge of local seafood.

The Gulf of Maine fishing industry continues to be a major economic driver throughout the region, integrating culture, history, and development across working waterfronts spanning thousands of miles from Cape Cod Massachusetts in the south to Nova Scotia Canada in the north. Local seafood harvesting and consumption attract visitors from around the world to enjoy the abundance of lobster, clams, mussels and oysters from the Gulf of Maine. What tourists and residents alike may not understand is the opportunity of other species that are plentiful, economical and delicious. Coupled with the local food movement, underutilized seafood presents additional potential especially within the environmental-conscious consumer groups. Thus, the purpose of this study was to evaluate seafood consumption, species preferences, and eco-label knowledge within one such consumer setting (higher education, college campus setting). College students from the University of Southern Maine were surveyed in the fall of 2017 (N=227) and spring of 2018 (N=320). Most consume seafood regularly, with more than half of participants eating fish or shellfish weekly or monthly. Top species preferences were salmon, shrimp and tuna, followed by local New England fare, ending with underutilized fish species being the least popular. Recognition of seafood eco-labeling trended positively, yet reading of educational outreach was poor despite strong desire for sustainable, local, healthy food. Study participants viewed cost as the top barrier for consuming local seafood. When offered at a price equivalent, lack of visibility was the top impediment for purchasing the underutilized fish entrée. To summarize, this study demonstrates strong demand for regionally and responsibly harvested seafood while highlighting the need for improved communication to market such seafood.

Physicochemical properties and sensory attributes of local snacks fortified with powdered fish processing by-products and an underutilised fish species

Fish processing by-products and small pelagic fish could provide minerals and protein in diets of vulnerable populations as these could be more affordable than seafood. The study objectives were to determine the proximate nutrient content of tuna processing by-products and burrito fish and also assess the acceptability of fish powder-fortified local carbohydrate snacks. Tuna trimmings, gills, frames and burrito were dried at 55oC for eight hours to moisture levels of 4.8% (trimmings), 8.9% (frames), 6.8% (gills) and 6.9% (burrito). The products were milled and incorporated at varying levels into four local snacks namely: mpotompoto, yakayake, abolo and yam balls. Proximate nutrient levels of both fortified and non-fortified snacks were determined by Official Methods of Analysis (AOAC). Protein contents of mpotompoto-fortified fish products ranged from 3.75% to 8.5%. Ash also ranged from 1.12% to 5.54%. The control contained 1.17%. Acceptability tests were conducted on the fortified snacks using a 5-point hedonic scale. On the whole, fortified products showed significantly higher levels of protein and ash over the non-fortified snacks. Acceptance of the snacks by pupils (11-12) years was high enough to warrant incorporation of the fish powders into a school lunch menu.