Sensory evaluation and consumer response of fillets from seabream fed with lipids extracted from olive oil by-products
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Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, University of Thessaly, Volos, Greece
AVRAMAR Aquaculture SA, Athens, Greece
Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University of Athens, Athens, Greece
Publication date: 2022-05-27
Public Health Toxicol 2022;2(Supplement Supplement 1):A118
Last decade, the interest of aquaculture industry turned toward the production of potential functional products that would confer health benefit to the consumer. In recent years, high attention has been given to the production of new fish feed by partly replacing fish oil with vegetable-based industrial by-products, aiming to improve the nutritional value and enhance the functionality of the fish produced. However, it is crucial to examine the consumer response towards these products. Thus, in the present study, consumers of both sexes in a wide range of age and income (n = 137), were invited to evaluate and express their opinion towards the willingness to buy fillets from seabream which was fed with a fraction of lipids extracted from olive oil by-products (enriched fish) and compare it with the conventional seabream fillets. Results indicated that there were no significant differences between conventional and enriched fish in any of texture, taste and flavor parameters. The majority of participants (93%) stated that the sensory quality is an essential factor for fish purchasing. Although the enriched fish recorded lower score in general appearance compared to the conventional, it was highly appreciated by the consumers, since a high score equal to that of the conventional filler was recorded in overall assessment. The price was also taken into consideration from a noteworthy percentage (35%) of consumers, however many of them expressed willingness to pay a premium price for the enriched fish, in case that this product would confer health benefits. Overall, the present study gives very promising results regarding the entering of this new product to the market, since it was accepted and appreciated by the consumers equally to the conventional one and undoubtedly deserves further scientific attention to ascertain its potential functional profile.
This research has been co‐ financed by the European Regional Development Fund of the European Union and Greek national funds through the Operational Program Competitiveness, Entrepreneurship and Innovation, under the call RESEARCH –CREATE – INNOVATE (project code: T1EDK-00687).
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