oods
A icle
Adding Value o Byca ch Fish Species Cap u ed in he
Po uguese Coas —De elopmen o New Food P oduc s
F ede ica Sil a 1,2, Ana M. Dua e 1, Susana Mendes 3, Pa ícia Bo ges 3, Elisabe e Magalhães 2,
Filipa R. Pin o 1, Sónia Ba oso 1, Ana Ne es 2, Ve a Sequei a 2,4 , Ana Ri a Viei a 2,4,
Ma ia Filomena Magalhães 4,5 , Rui Rebelo 4,5 , Ca los Assis 2,4, Leonel Se ano Go do 2,4
and Ma ia Manuel Gil 3,*


Ci a ion: Sil a, F.; Dua e, A.M.;
Mendes, S.; Bo ges, P.; Magalhães, E.;
Pin o, F.R.; Ba oso, S.; Ne es, A.;
Sequei a, V.; Viei a, A.R.; e al.
Adding Value o Byca ch Fish Species
Cap u ed in he Po uguese
Coas —De elopmen o New Food
P oduc s. Foods 2021,10, 68.
h ps://doi.o g/10.3390/
oods10010068
Recei ed: 27 No embe 2020
Accep ed: 25 Decembe 2020
Published: 31 Decembe 2020
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censee MDPI, Basel, Swi ze land.
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ibu ion (CC BY) license (h ps://
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4.0/).
1MARE—Ma ine and En i onmen al Sciences Cen e, Poly echnic o Lei ia, Ce ema es,
2520-620 Peniche, Po ugal; [email p o ec ed] (F.S.); [email p o ec ed] (A.M.D.);
[email p o ec ed] (F.R.P.); [email p o ec ed] (S.B.)
2MARE—Ma ine and En i onmen al Sciences Cen e, Faculdade de Ciências, Uni e sidade de Lisboa,
1749-016 Lisbon, Po ugal; [email p o ec ed] (E.M.); [email p o ec ed] (A.N.);
[email p o ec ed] (V.S.); [email p o ec ed] (A.R.V.); [email p o ec ed] (C.A.); [email p o ec ed] (L.S.G.)
3MARE—Ma ine and En i onmen al Sciences Cen e, ESTM, Poly echnic o Lei ia, Ce ema es,
2520-620 Peniche, Po ugal; [email p o ec ed] (S.M.); [email p o ec ed] (P.B.)
4Depa amen o de Biologia Animal, Faculdade de Ciências, Uni e sidade de Lisboa,
1749-016 Lisbon, Po ugal; [email p o ec ed] (M.F.M.); [email p o ec ed] (R.R.)
5CE3C—Cen e o Ecology, E olu ion and En i onmen al Changes, Faculdade de Ciências, Uni e sidade
de Lisboa, 1749-016 Lisbon, Po ugal
*Co espondence: [email p o ec ed]
Abs ac :
We li e in a wo ld o limi ed biological esou ces and ecosys ems, which a e essen ial o eed
people. Consequen ly, di e si ying a ge species and conside ing ull exploi a ion a e essen ial o
ishe y sus ainabili y. The p esen s udy ocuses on he alo iza ion o h ee low comme cial alue ish
species (blue jack macke el, T achu us pic u a us; black seab eam, Spondyliosoma can ha us; and pipe
gu na d, T igla ly a) and o wo unexploi ed species (combe , Se anus cab illa and boa ish, Cap os
ape ) h ough he de elopmen o ma ine-based ood p oduc s wi h added alue. A p elimina y
inqui y wi h 155 consume s om Região de Lisboa e Vale do Tejo (Cen e o Po ugal) was conduc ed
o assess ish consump ion, he applicabili y o ish p oduc inno a ion, and he impo ance o
alo izing disca ded ish. Fi e p oduc s (black seab eam ce iche, smoked blue jack macke el pâ é,
dehyd a ed pipe gu na d, ied boa ish, and combe pas ies) we e de eloped and in es iga ed
o hei senso y cha ac e is ics and consume liking by hedonic es s o 90 consume s. The mos
impo an desc ip o s we e iden i ied o each p oduc ( ex u e, la o , colo , and appea ance).
Combe pas ies had he highes pu chase in en ion (88%), ollowed by black seab eam ce iche (85%)
and blue jack macke el pâ é(76%). Senso y e alua ions showed a clea endency o consume s
o accep e o mula ed p oduc s, wi h he in oduc ion o he low- alue and unexploi ed species
unde s udy.
Keywo ds:
ish alo iza ion; consume ; unexploi ed; low comme cial alue; hedonic es s; sus ain-
abili y; p oduc e o mula ion
1. In oduc ion
The g owing wo ld popula ion and, consequen ly, he inc easing need o ood e-
sou ces a e demanding a mo e sus ainable and ci cula bio-economy. In ac , he plane ’s
sus ainabili y is one o he mos discussed opics wo ldwide, wi h pa icula emphasis
on ma ine esou ces. Despi e he ocean’s ichness in di e en ish species, consume s
and indus ies only know a ew o hem, which a e he ones wi h he highes comme cial
alue. Howe e , unde exploi ed and unde u ilized ish species may o e added bene i s
Foods 2021,10, 68. h ps://doi.o g/10.3390/ oods10010068 h ps://www.mdpi.com/jou nal/ oods
Foods 2021,10, 68 2 o 21
o consume heal h, gi en ha hei nu i ional con en as well as senso y a ibu es a e
equally pleasan as mo e commonly consumed ish [1].
Fish species ha a e no a ge ed by ishe ies a e called byca ches, which means (a)
species wi h low o no comme cial alue ha a e disca ded o gain oom on he essel
o comme cial species caugh la e ; (b) disca ded species wi h no comme cial alue due
o es ic i e measu es in e ms o landing (quo a, size below he minimum conse a ion
e e ence size); (c) de e io a ed species; o (d) p o ec ed species ha canno be caugh ,
which in mos cases do no su i e [
2
,
3
]. Fish disposal esul s in ma ine ecosys em changes,
which can be a oided wi h he exploi a ion o was e om bio-based indus ial p ocesses,
including by-p oduc s, co-p oduc s, and disca ds ( om ishe ies), con ibu ing o esou ce-
e icien p ocess imp o emen [4].
In Po ugal, he mos consumed ish species a e cod (Gadus mo hua), hake (Me luccius
me luccius) [
1
], and canned una (made wi h some species om he Scomb idae amily) [
5
,
6
].
On he o he hand, in Eu ope he op i e consumed species, which accoun ed o 44% o
he o al olume in 2017, we e una, cod, salmon, Alaska pollock, and sh imp [
7
]. This
consump ion p e e ence can be explained by he lack o consume awa eness o o he
species, which discou ages hei pu chase. Howe e , his may no be he only explana ion,
due o he complexi y o ood choice, which is in luenced by many in e ela ed ac o s,
including social, en i onmen al, poli ical, economic, and cul u al aspec s [
8
]. Acco ding o
Co alo e al. [
8
] consume s’ a i ude owa ds ood can be ca ego ized as (a) he Indi idualis :
ood choices based on hei pe sonal in e es s (e.g., economic con enience, pe sonal mood);
(b) he Foodie: ood choices based on he senso y aspec s ela ed o ood (e.g., be e as e,
igh p ice–quali y a io); (c) he En i onmen alis : ood choices based on en i onmen al
sus ainabili y issues (e.g., he in eg i y o he a me , ood o igin); and (d) he Heal h
En husias : ood choices based on con empo a y die s (e.g., low-calo ie die ) and analyzing
label con en s, claims, and heal h e ec s. The e o e, wi h consume su eys, i is possible
o quan i y and measu e consump ion op ions and equencies, which allows a pa e n
o ea ing beha io o be aced. Rega dless o he popula ion’s consump ion habi s, one
o he ways o make a new ish species known is h ough i s use in adi ional p oduc s
o in p oduc s ha a e amilia o he consume , eplacing he mo e comme cial species.
A e acknowledging popula ion consump ion habi s and expec a ions ega ding new ood
p oduc s, his in o ma ion is applied o p oduc de elopmen and, subsequen ly, senso y
es s a e ca ied ou o assess accep abili y and pu chase in en ion. Senso y e alua ion
allows o he es ablishmen o a a ge ma ke , he iden i ica ion o he mos impo an
p oduc ea u es he a oidance o was ed e o du ing p oduc de elopmen , quali y issues
o be deal wi h; a compa ison be ween b ands, and an a emp a ensu ing long shel -li e [
9
].
The e o e, senso y e alua ion is a esul o human decision and, consequen ly, i is an
ou come o complex in e ac ions condi ioned by pe sonal his o y, en i onmen al a iables,
subjec i e co a ia es, and objec cha ac e is ics ha also in e ac wi h he modali y o he
su ey [
9
]. In ac , senso y e alua ion is essen ial o bo h new ood p oduc de elopmen
and ood e o mula ion o exis ing p oduc s.
Food e o mula ion is conside ed one o he con ibu o s o achie ing popula ion
nu ien goals (e.g., ene gy and sal educ ion, clean labels) [
10
,
11
]. The e o e, ood e o -
mula ion can be a way o alo ize ish species wi h low o no comme cial alue by using
hem o eplace he comme cial ones. This bo h inc eases he alue o unde exploi ed and
unde u ilized ish species and educes he inal p ice o he e o mula ed p oduc , wi h he
added ad an age o a oiding o e exploi a ion o species wi h signi ican comme cial alue.
When conside ing de elopmen o new ish-based ood p oduc s, a en ion should
be gi en o seasonali y o achie e g ea e nu i ional (e.g., a and p o ein con en ) and
senso ial (e.g., appea ance, odo , la o , and ex u e) ea u es. The e o e, i is impo an o
iden i y he bes ime o he yea o cap u e ish conside ing he p oduc o mula ion and,
consequen ly, consume accep ance, aking in o conside a ion hei li e his o y, including
hei ep oduc i e cycle and g ow h cha ac e is ics. Conside ing ha he e is a high
p obabili y o ma ke ailu e when in oducing new ood p oduc s, i is c ucial o know
Foods 2021,10, 68 3 o 21
in ad ance he consume habi s and p e e ences o c ea e o edesign and e o mula e a
p oduc ha sa is ies hei necessi ies [
12
]. One o he app oaches o gain his knowledge is
o pe o m a ma ke su ey abou consume s’ die and he eason o hei ood choices
(e.g., nu i ionally ich, easy o p epa e). Consume cha ac e iza ion (e.g., gende , age,
occupa ion) is also impo an o iden i y a po en ial a ge ma ke segmen .
Despi e wo ld ishe ies and aquacul u e p oduc ion inc easing in he las 30 yea s
om 100 million onnes in 1986 o 178 million onnes in 2018 [
13
], ishe ies showed a
s able alue a ound 90 million onnes be ween 1996 and 2016 and a sligh inc ease o 96
million onnes in 2018 [
13
]. Howe e , ega dless o his s abili y in ca ches, he numbe
o unsus ainable (o e ished) s ocks has inc eased om 10% in 1974 o 34.2% in 2017.
In addi ion, wi hin he sus ainable s ocks, he numbe o unde ished s ocks dec eased
con inuously om 1974 (a ound 38%) o 2017 (less han 8%), wi h he majo i y o s ocks in
he “maximally sus ainably ished” ca ego y [
13
]. In Po ugal, as in o he coun ies om
empe a e wa e s, mos ishe ies a e mul i-speci ic, meaning ha besides he a ge species
(usually species wi h high comme cial alue) o he species a e also caugh . Among hese,
some a e disca ded a sea and o he s a e landed bu no mally each a low comme cial
alue. In e ms o s ock s a us, many comme cial species o mo e global (Eu opean) in e es
a e s udied and hei s ocks a e assessed and managed by in e na ional o ganiza ions
(In e na ional Council o he Explo a ion o he Sea—ICES). The o he species, he g ea
majo i y o hem, namely hose included in his pape , a e no assessed and managed and
he biological in o ma ion is sca ce and e y o en o ally lacking. The minimiza ion o
disca ds and he alo iza ion o non-comme cial o low comme cial species is he e o e
e y impo an o p esen al e na i es o he cu en ly mos exploi ed species. The inclusion
o new al e na i e species in he ma ke would allow he inc ease o i s auc ion p ices
and hen he in e es o ishe men o shi hei e o o hese species, as occu ed in he
1990s wi h he black scabba d ish ishe y in Po uguese wa e s.
The e o e, he p esen s udy aims o alue byca ch species wi h low comme cial and
non-comme cial alue. Among he o me , h ee low comme cial ish species we e chosen:
blue jack macke el (T achu us pic u a us), black seab eam (Spondyliosoma can ha us) and
pipe gu na d (T igla ly a). Why hese species? These species a e pa icula ly ele an
ei he because o hei high landing alues o hei i s auc ion p ices. Among species
o non-comme cial alue, he combe (Se anus cab illa) and he boa ish (Cap os ape ) a e
pa icula ly abundan in Po uguese wa e s, wi h S. cab illa being one o he mos impo an
species in e ms o disca ds o se e al ishe ies, namely gillne s and awls, while C. ape is
among he 10 mos impo an species in e ms o abundance, being caugh as byca ch in
bo h c us acean and ish awl ishing [
14
,
15
]. The alo iza ion o hese species is aimed a
h ough he de elopmen o i e inno a i e and di e en ia ing ma ine-based p oduc s in
ela ion o wha cu en ly exis s on he ma ke . A ma ke su ey abou ish consump ion
habi s, he applicabili y o ish p oduc inno a ion, and he impo ance o aluing disca ded
ish was also pe o med.
2. Ma e ials and Me hods
2.1. Ma ke Su ey—Fish Consump ion, Applicabili y o Fish P oduc s Inno a ion, and
Impo ance o Fish Valo isa ion wi h Low o Absen Comme cial Value
A o al o 155 consume s om Região de Lisboa e Vale do Tejo (Cen e o Po ugal),
answe ed o an anonymous ma ke su ey wi h 13 closed-ended ques ions di ided in o
h ee g oups: (1) consume baseline cha ac e is ics, (2) ish consump ion habi s and hei
cha ac e iza ion, and (3) indi idual consume p e e ence and consump ion pa e ns o
p ocessed ish p oduc s. In he i s g oup, he consume ’s pe sonal ea u es (gende , age,
le el o educa ion, and occupa ion) we e iden i ied. The second g oup was concei ed o
assess indi idual impo ance o ish consump ion ( a ed on a scale o 5—Ve y impo an ,
4—“Impo an ”, 3—“Indi e en ”, 2—“Less impo an ,” and 1—“No impo an ”), he
main a ibu es ha a e alo ized in ish consump ion (e.g., low a con en , p o ein, la o ),
consump ion equency cha ac e iza ion ( a ed on a scale o 5—“Occasionally,” 4—“Mo e
han once a week,” 3—“E e y week,” 2—“Twice a mon h,” and 1—“< once a mon h”),
Foods 2021,10, 68 4 o 21
and o pe cei e he consump ion o some ish species wi h low o no comme cial alue.
The hi d g oup allowed o he app aisal o he willingness o consume new p oduc s
de i ed om ish species wi h low o no comme cial alue, he main mo i a ions o
i s consump ion (e.g., low-p ice p oduc s, as and p ac ical p oduc s, nu i ionally ich),
how o consume hem (e.g., o p epa e in he o en, eady- o-ea p oduc s, o ozen
p oduc s), an e alua ion o he impo ance gi en o hei alo iza ion ( a ed on a scale o
5—“Ve y impo an ,” 4—“Impo an ,” 3—“Indi e en ,” 2—“Less impo an ,” and 1—“No
impo an ”), and he impo ance o c ea ing new ish p oduc s om hem ( a ed on a
scale o 5—“Ve y impo an ,” 4—“Impo an ,” 3—“Indi e en ,” 2—“Less impo an ,” and
1—“No impo an ”). This da a collec ion, h ough a ma ke su ey, was done pe sonally
and an om Sep embe o No embe 2019.
2.2. Fish-Based Food P oduc P oduc ion and P epa a ion
The ish species used in his wo k we e blue jack macke el, black seab eam, pipe
gu na d, combe , and boa ish. The ish (cap u ed on he Po uguese coas ) we e acqui ed
a Peniche ish auc ion o pu chased om local ishe men. The ini ial ish p epa a ion
included he emo al o scales, in e nal o gans, and head.
The ish p oduc s we e de eloped by a Po uguese che , conside ing he consume s’
answe s o he su ey, and he need o be senso ially pleasing and p e e ably eady- o-ea
o wi h ew p epa a ion equi emen s. In addi ion, no ood addi i es we e added o any
ish p oduc . Gi en he consume s’ lack o knowledge abou he ish species unde s udy,
i was decided o de elop e o mula ions o p oduc s amilia o consume s. In addi ion,
new consump ion ends we e also conside ed.
The black seab eam used in ce iche o mula ion was ini ially ille ed, he skin was
emo ed, and hen sliced in o small cubes. The black seab eam cubes we e hen mixed wi h
he emaining ing edien s, which included lime, lemon, chi es, inega , ginge , mango,
and ed peppe .
Fo he p epa a ion o he smoked blue jack macke el pâ é, he ish ille s we e smoked
wi h bay lea es, he skin was emo ed, hey we e minced, and hen added o he emaining
ing edien s ha included chili, c eam cheese, pickles, onion, and mus a d.
Pipe gu na d skinless ille s we e i s deep- ied wi h ege able oil and, a e excess
oil emo al, he ish was dehyd a ed.
Fo he p oduc o mula ion, he boa ish was i s scaled, lea ing he caudal in, and
hen coa ed wi h lou and ied in ege able oil.
Fo he p epa a ion o he combe pas ies, he ish was smoked wi h bay lea es,
minced, and added o he o he ing edien s: mashed po a o, onion, pa sley, and egg. A e
mixing all he ing edien s he pas ies we e molded wi h he help o spoons and deep- ied.
2.3. Hedonic Tes s
Each o he ish p oduc s de eloped was e alua ed by 90 consume s o bo h gende s
aged be ween 18 and 75 yea s old wi h a hedonic senso ial es a he “Eu opean nigh
o esea che s” e en in Lisbon, Po ugal. The aim was o measu e he o e all hedonic
pe cep ion o a p oduc by consume s. This es had 9 closed- esponse ques ions and was
di ided in o h ee g oups: (1) consume cha ac e iza ion (gende and age), (2) p oduc sen-
so ial e alua ion (gene al appea ance, colo , odo , la o , ex u e, and global app ecia ion),
and (3) pu chase in en ion. The senso ial e alua ion was pe o med conside ing a scale
o 9 (“Ex emely pleasan ”), 8 (“Ve y pleasan ”), 7 (“Pleasan ”), 6 (“No e y pleasan ”), 5
(“Nei he pleasan no unpleasan ”), 4 (“No e y unpleasan ”), 3 (“Unpleasan ”), 2 (“Ve y
unpleasan ”), and 1 (“Ex emely unpleasan ”), and he pu chase in en ion om 5 (“I’m
su e I would buy”), 4 (“I would p obably buy”), 3 (“I don’ know i I would buy”), 2 (“I
p obably wouldn’ buy”) and 1 (“I’m su e I wouldn’ buy”).
Foods 2021,10, 68 5 o 21
2.4. S a is ical Analysis
Desc ip i e s a is ics and explo a o y da a analysis we e pe o med on 155 consume s
sampled in he same egion o cha ac e ize he ish consume p o ile, he applicabili y o
ish p oduc inno a ion, and he impo ance o alo izing disca ded ish. An explo a o y
ac o ial analysis (EFA) was pe o med o achie e a pa simonious ep esen a ion o he
associa ions among measu ed desc ip o s ( ha is, appea ance, colo , odo , la o , ex u e,
and global app ecia ion). P io o unning he EFA, he uni o mi y o he sample was es ed
by he Kaise –Meye –Olkin (KMO) measu e o sampling adequacy. A KMO alue o mo e
han 0.50 was conside ed accep able. In addi ion, he measu e o sampling adequacy o he
an i-image co ela ion ma ix was all g ea e han 0.5. The p esence o co ela ions be ween
measu ed desc ip o s was es ed using he Ba le es o sphe ici y and was accep ed
when i was signi ican a p- alue < 0.05. The co ela ion ma ix was also analyzed and
alues o mo e han 0.3 we e conside ed sui able [
16
]. As ega ds he sample size, he e
a e se e al guiding ules ci ed in he li e a u e [
16
–
18
] and he lack o ag eemen is no ed
in all o hem. In his wo k, i was an op ion o ollow he ecommenda ion deno ed as a
a io o N:p, whe e N e e s o he numbe o pa icipan s and p o he numbe o a iables.
Thus, he a io o esponden s o a iables should be a leas 10:1 [
19
], which was sa is ied
by he da a se unde s udy. P incipal componen analysis (PCA) was used o ac o
ex ac ion and o hogonal o a ion ( a imax op ion) o minimize he numbe o indica o s
ha ha e high loading on one ac o [
20
]. The numbe o ac o s was e ained based on
he eigen alue >1.0 c i e ion (Kaise c i e ion) and a plo o he eigen alues, which shows
he o al a iance associa ed wi h each o he [
21
]. Fo all analyses, his esul ed in he
ex ac ion o he i s wo ac o s.
Spea man’s ank–o de co ela ion coe icien was used o assess he co- a ia ion o
he desc ip o sco es. The K uskal–Wallis non-pa ame ic es was pe o med o assess he
s a is ical di e ences be ween desc ip o sco es and pu chase in en ion when compa ing
age g oups. When signi ican di e ences we e achie ed, he Games–Howell o Bon e oni
mul iple compa ison es s we e execu ed. The use o he K uskal–Wallis es p o ed o
be app op ia e, since i allows o he compa ison o dis ibu ions o wo o mo e o dinal
a iables less obse ed in wo o mo e independen samples. Finally, he Mann–Whi ney
non-pa ame ic es was pe o med o assess he s a is ical di e ences be ween desc ip o s
and pu chase in en ion when compa ing consume gende .
All analyses we e pe o med o he i e ish-based p oduc s ha we e de eloped.
The signi icance le el was se o p- alue < 0.05. Analyses we e ca ied ou using IBM SPSS
S a is ics 26 so wa e.
3. Resul s and Discussion
3.1. Ma ke Su ey
The esponden s om he ma ke su ey we e mos ly employed (57%), doc o al (33%),
women (69%), and aged be ween 31 and 45 (42%) (Table 1). The pa icipan s gi e high
impo ance o ish consump ion (72%), mainly due o hei a y acid and omega con en
(79%) (Table 2). Po ugal is among he coun ies wi h he highes consump ion o ish
(abou 60 kg pe capi a pe yea [
13
]) and he sample e lec ed his endency wi h ish
consump ion e e y week (44%) o mo e han once a week (43%), i.e., 87% o esponden s
o en consumed ish, some o which wi h low o absen comme cial alue (48%)
(Table 2)
.
The consump ion o p ocessed ish p oduc s was p esen in he consume s’ die (75%)
due o hei quick and easy p epa a ion (38%). In addi ion, he consume s we e ecep i e
o new p oduc s (86%), p e e ably ozen, eady- o-ea , o o be p epa ed in he o en
(51%) (Table 3). These indings on nu i ional ish ac o s and pu chasing con enience
we e also epo ed by Samoggia and Cas ellini’s s udy de eloped in I aly [
22
]. In hei
s udy, 740 consume s we e asked abou ish equency consump ion, wi h a ocus on
heal hy a i ude and sociodemog aphic o amily s uc u e cha ac e is ics [
22
]. Thei
esul s showed ha he consump ion equency was mos ly d i en by heal h-o ien a ion

Foods 2021,10, 68 6 o 21
and social in luences, compa ed wi h socio-economic cha ac e is ics (including households
wi h child en) [22].
Table 1.
Resul s o ma ke su ey conce ning consume s’ gende , age, educa ion le el, and occupa ion
(n= 155).
Baseline Cha ac e is ics Su ey Responden s (%)
Gende
Male 31%
Female 69%
Age
18–30 30%
31–45 42%
46–64 26%
>65 2%
Educa ion Le el
Basic educa ion 4%
High school 11%
G adua ion 21%
Mas e ’s deg ee 31%
PhD 33%
Occupa ion
S uden 17%
Employee 57%
Sel -employed 6%
Re i ed 2%
Unemployed 2%
Resea ch ellow 15%
Teache 1%
Table 2.
Resul s o he su ey conce ning he impo ance and equency o ish consump ion and i s
main eason, as well as he p esence o ish wi h low o absen comme cial alue in he consume s
die (n= 155).
Ques ions Su ey Responden s (%)
1. Do you conside ish consump ion o be impo an ?
No e y impo an 1%
Indi e en 1%
Impo an 26%
Ve y impo an 72%
1.1. I so, wha a e he main a ibu es you alo ize in ish
consump ion?
Fa y acids/omegas 79%
P o ein 7%
Fla o 6%
Low- a 6%
Low-suga 1%
High me al con en 1%
2. How o en do you ea ish?
<Once a mon h 1%
Two imes a mon h 9%
E e y week 44%
Mo e han once a week 43%
Occasionally 3%
Foods 2021,10, 68 7 o 21
Table 2. Con .
Ques ions Su ey Responden s (%)
2.1 Do you know o o consume any kind o ish wi h low o no
comme cial alue?
Yes 48%
No 22%
Maybe 30%
Table 3.
Resul s o he su ey conce ning consume s’ consump ion habi s o p ocessed ish p oduc s
(n= 155), he eason o hei consump ion (n= 117), hei ecep i i y o hese p oduc s’ inno a ion
(n= 155), wha ype o inno a i e p oduc s he consume would like (n= 124), he signi icance o ish
species alo iza ion (n= 155), and he impo ance o new p oduc o mula ion wi h hei inclusion
and p omo ion (n= 155).
Ques ions Su ey Responden s (%)
3. Do you consume p ocessed ish?
Yes 75%
No 25%
3.1 I so, why do you consume hese p ocessed oods?
P ac ical and quick meals 38%
Tas y p oduc s 20%
Low-p ice 18%
Nu i ionally ich 3%
Does no need o be cooked 10%
Long shel -li e 11%
4. A e you ecep i e o new p ocessed ish p oduc s?
Yes 86%
No 6%
Maybe 8%
4.1 I you answe ed yes in he p e ious answe , please indica e which
ones:
O en p oduc s 40%
Ready- o-ea p oduc s 6%
F ozen p oduc s 3%
All p e ious answe s 51%
5. Do you hink i is impo an o alo ize ish species wi hou comme cial
alue?
No impo an 1%
Li le impo ance 1%
Indi e en 1%
Impo an 36%
Ve y impo an 61%
6. Do you conside i impo an ha ish alo iza ion be done h ough he
o mula ion o new ood p oduc s?
No impo an 1%
Li le impo ance 1%
Indi e en 9%
Impo an 54%
Ve y impo an 35%
7. Wha is he impo ance o p omo ing his ype o p oduc ha aims a
he alo iza ion o species wi hou comme cial alue?
No impo an 1%
Li le impo ance 0%
Indi e en 1%
Impo an 41%
Ve y impo an 57%
Foods 2021,10, 68 8 o 21
The consume s gi e a majo impo ance o ish alo iza ion (61%), especially h ough
new ood p oduc o mula ion (54%) wi h p ope p omo ion (57%) (Table 3). Al hough he
numbe o esponden s was no ep esen a i e o he Po uguese popula ion, his s udy
allowed o a p elimina y pe cep ion o hei ecep i i y o new ish p oduc s and he
expec a ions consume s ha e o hese p oduc s.
The impo ance o ecological sus ainabili y wi h espec o sea ood was also e-
po ed [
23
], whe e mo e han hal o he in e iewees demons a ed good unde s anding
abou his opic and we e willing o pay mo e o imp o e hem.
In a sys ema ic e iew he ela ion be ween ish consump ion and nu i ional bene i s,
especially omega-3 a y acids, was also epo ed [
24
]. In addi ion, he au ho s conside ed
a numbe o ba ie s o ish consump ion, whe e he mos impo an was ela ed o senso y
disliking o ish, lack o con enience, lack o sel -e icacy in selec ing and p epa ing ish,
heal h isk conce ns, lack o ish a ailabili y, and high p ices [
24
]. These au ho s also
epo ed ha coun y and o igin, p oduc ion and p ese ing me hods, p oduc inno a ion,
packaging, and eco-labelling we e he mos ele an ish a ibu es ha a ec ed consume s’
choice [
24
]. The e o e, apid and e ec i e esponses a e needed o p o ide new insigh s
o majo ac o s ( ishe men and policymake s) o imp o e he en i onmen al sus ainabili y
o ish consump ion [24].
3.2. Fish-Based De eloped Food P oduc s
The ish p oduc s de eloped du ing his s udy we e black seab eam ce iche, smoked
blue jack macke el pâ é, dehyd a ed pipe gu na d (chip-like ea s), ied boa ish, and
combe pas ies (Figu e 1). Black seab eam ce iche, smoked blue jack macke el pâ é, and
dehyd a ed pipe gu na d a e eady- o-ea p oduc s, whe eas b eaded boa ish and combe
pas ies a e bo h p oduc s o be sold ozen and eady- o- y.
Foods 2021, 10, x FOR PEER REVIEW 8 o 23
Indi e en 9%
Impo an 54%
Ve y impo an 35%
7. Wha is he impo ance o p omo ing his ype o p od-
uc ha aims a he alo iza ion o species wi hou com-
me cial alue?
No impo an 1%
Li le impo ance 0%
Indi e en 1%
Impo an 41%
Ve y impo an 57%
The impo ance o ecological sus ainabili y wi h espec o sea ood was also epo ed
[23], whe e mo e han hal o he in e iewees demons a ed good unde s anding abou
his opic and we e willing o pay mo e o imp o e hem.
In a sys ema ic e iew he ela ion be ween ish consump ion and nu i ional bene-
i s, especially omega-3 a y acids, was also epo ed [24]. In addi ion, he au ho s con-
side ed a numbe o ba ie s o ish consump ion, whe e he mos impo an was ela ed
o senso y disliking o ish, lack o con enience, lack o sel -e icacy in selec ing and p e-
pa ing ish, heal h isk conce ns, lack o ish a ailabili y, and high p ices [24]. These au-
ho s also epo ed ha coun y and o igin, p oduc ion and p ese ing me hods, p oduc
inno a ion, packaging, and eco-labelling we e he mos ele an ish a ibu es ha a -
ec ed consume s’ choice [24]. The e o e, apid and e ec i e esponses a e needed o p o-
ide new insigh s o majo ac o s ( ishe men and policymake s) o imp o e he en i on-
men al sus ainabili y o ish consump ion [24].
3.2. Fish-Based De eloped Food P oduc s
The ish p oduc s de eloped du ing his s udy we e black seab eam ce iche, smoked
blue jack macke el pâ é, dehyd a ed pipe gu na d (chip-like ea s), ied boa ish, and
combe pas ies (Figu e 1). Black seab eam ce iche, smoked blue jack macke el pâ é, and
dehyd a ed pipe gu na d a e eady- o-ea p oduc s, whe eas b eaded boa ish and
combe pas ies a e bo h p oduc s o be sold ozen and eady- o- y.
Figu e 1. Re o mula ed ish p oduc s de eloped wi h each species. Legend: (a) black seab eam
ce iche, (b) smoked blue jack macke el pâ é, (c) ied boa ish, (d) dehyd a ed pipe gu na d, and
(e) combe pas ies. Adap ed om [1].
Figu e 1.
Re o mula ed ish p oduc s de eloped wi h each species. Legend: (
a
) black seab eam ce iche, (
b
) smoked blue
jack macke el pâ é, (c) ied boa ish, (d) dehyd a ed pipe gu na d, and (e) combe pas ies. Adap ed om [1].
When de eloping new ish-based p oduc s, he season o cap u e may be an impo an
ac o as he ish may ha e di e en nu i ional composi ion, many imes ela ed wi h he
ep oduc i e cycle, which in luences he a ese es o he ish and hus c ea es di e en
senso y pe cep ions when consumed. Hence, o he p oduc o mula ions, he p e ious
wo k o Sil a e al. [
25
], ela ed o he senso ial cha ac e iza ion o esh ish species
h oughou he yea , was aken in o conside a ion [25].
Ce iche de elopmen should be ca ied ou wi h a ish species wi h cohesion, chewa-
bili y, and s i ness, which gi e a a o able ex u e o he p oduc . In addi ion, an i o y
colo is also an ad an age o he p oduc appea ance, enabling he ish o be highligh ed.
Thus, conside ing ou p e ious wo k [
25
], he black seab eam should be caugh du ing
Foods 2021,10, 68 9 o 21
win e , when i is cha ac e ized by sea, bu e , and seaweed odo s, which a e also good
ea u es o his p oduc .
The blue jack macke el, used in pâ é o mula ion, should be caugh du ing win e ,
especially due o he ex u e, la o , and odo ea u es ela ed o ha season, namely
chewabili y, cohesion, and s i ness, as well as seaweed odo , sea odo , and la o , which
enhance he pâ ésenso y expe ience [25].
Pipe gu na d should be caugh du ing au umn due do i s a con en , despi e he
absence o desc ip o s wi h s a is ical signi icance in ou p e ious wo k [
25
]. In addi ion,
pipe gu na d cap u ed in his season is cha ac e ized by a whi e colo , con ibu ing o a
be e y p oduc appea ance [25].
The boa ish should be caugh du ing win e due do i s ex u e a ibu es, namely
i s cohesion, s i ness, and chewabili y p ope ies, which allow ex u e main enance a e
ying [
25
]. The combe ish was cap u ed du ing win e due o i s “ideal” s i ness, also
being ela ed o he lamina s uc u es and swee as e a he end o his season, which a e
essen ial o enhancing he ish la o in he inal p oduc [25].
Rega dless o he senso ial ea u es, o he ac o s should be conside ed o iden i y
he mos a o able season o ca ch he ish species unde s udy, such as sexual cycle and
abundance.
Fish is a ood sou ce wi h di e en bene icial nu ien s o human heal h, including
a y acids, p o eins, i amins, and mine al elemen s [
26
]. Howe e , ood p ocessing me h-
ods a e ela ed o nu ien loss in an ex en ha depends on, o example, empe a u e and
p essu e due o chemical and physical changes [
27
]. The e o e, when di e en ing edien s
a e combined, he e is a o mula ion en ichmen ha is a way o alo izing ce ain oods
such as ish.
The alo iza ion o a ood ing edien h ough he de elopmen o new p oduc s o
by he e o mula ion o exis ing ones allows he consume o be mo e ecep i e o buying
hem, especially when he ing edien o be alo ized is a disca ded ish species wi h
an uncommon aspec . The e o e, he de elopmen o he new ish p oduc s desc ibed
in he p esen s udy was ca ied ou conside ing he ma ke s udy da a, as well as he
impo ance o using new ish species in amilia p oduc s. Fo example, he combe
pas ies we e p esen ed as a e o mula ion o a ypical Po uguese p oduc (cod pas ies),
adjus ed o mo e adi ional consume s. Addi ionally, he need o inc ease he snacks,
salad ing edien s, o side dishes o e ed (dehyd a ed pipe gu na d) was also conside ed.
Rega dless o hese needs, he o mula ion o dehyd a ed pipe gu na d was in ended o
imp o e he adi ional Po uguese p ocessing o ish d ying, in which sal is added and
he d ying p ocess is pe o med by sun d ying in open ai , which is subjec o all o ms o
con amina ion (e.g., pollu ion, lies). The need o inc ease he o e o eady- o- y b eaded
p oduc s (boa ish) and ish-based pâ és (blue jack macke el) was also conside ed.
Pâ éis a alue-added ood ha can be de eloped wi h mea (e.g., li e om goose
o pig) o ish [
28
]. Howe e , he ish species used in pâ é o mula ion a e o en hose
wi h signi ican comme cial alue, p omo ing hei o e exploi a ion, which needs o be
a oided [
28
]. In addi ion o using low- alue ish species, he pâ éde eloped in he p esen
s udy also o e s an ad an age o consume s’ heal h— he ish cooking p ocess h ough
smoking. Smoking is a ype o p ese a ion me hod ha p o ides bo h an imic obial
smoke chemicals (e.g., o maldehydes, phenols) and educed wa e ac i i y, wi h he
addi ion o gi ing an a ac i e colo and la o o he ish, imp o ing he inal p oduc
bo h nu i ionally and senso ially [27].
The black seab eam ce iche was de eloped o main ain he nu i ional con en in
one o he de eloped ish p oduc s o adap in new die s based on aw oods and new
gas onomic ends.
Acco ding o he ini ial su ey e e ed o in his s udy, he p ocessed ish p oduc s a e
p esen in consume s’ die s due o hei p ac ical and quick p epa a ion. The e o e, h ee o
he ish p oduc s de eloped in his s udy we e eady- o-ea , and he boa ish and combe
pas ies only needed o be ied, educing he consume ’s ime spen on hei p epa a ion.
Foods 2021,10, 68 16 o 21
56% o global app ecia ion (Figu e 8a). Rega ding he pu chase in en ion o his p oduc ,
he esul s e ealed ha mos o he consume s would p obably o de ini ely buy i (50%
and 38%, espec i ely) (Figu e 8d).
Foods 2021, 10, x FOR PEER REVIEW 17 o 23
Figu e 8. Resul s om he combe pas y consume accep ance su ey: (a) senso ial e alua ion (p oduc ’s gene al appea -
ance, colou , odou , la ou , ex u e and global app ecia ion), (b) consume s cha ac e isa ion (gende pe cen age), (c) con-
sume s age and (d) buy in en ion (n = 90).
A e he alida ion o he sample adequa ion (KMO = 0.799, Ba le , p- alue = 0.000),
i was no iced ha combe pas ies’ colo , la o , ex u e, and global app ecia ion we e
ela ed o each o he and helped o explain 62.40% o he da a a iabili y, belonging o he
i s ac o ha was labelled as “ ouch, as e, ision, and o e all senso y expe ience” (Fig-
u e 9, Table 8). The second ac o , which explained 19.47% o he da a a iabili y, is cha -
ac e ized by he odo and appea ance and was labelled as “sigh and smell” (Figu e 9,
Table 8). The consume s who anked he appea ance wi h highe alues also did so o
odo (Figu e 9), whe eas hose who classi ied la o wi h highe alues also did so o
ex u e, colo , and global app ecia ion, wi h hese being he desc ip o s wi h mos im-
po ance o consume s (Figu e 9). These wo g oups allowed o he di e en ia ion o he
combe pas ies, al hough hey did no e eal opposi e beha io (Figu e 9). The combe
pas ies’ odo and appea ance had no associa ion, especially wi h he global app ecia ion
and ex u e, e ealing ha he isual aspec and he ol ac o y senses we e no ele an in
he p oduc ’s gene al e alua ion and ex u e (Figu e 9).
Figu e 8.
Resul s om he combe pas y consume accep ance su ey: (
a
) senso ial e alua ion (p oduc ’s gene al ap-
pea ance, colou , odou , la ou , ex u e and global app ecia ion), (
b
) consume s cha ac e isa ion (gende pe cen age), (
c
)
consume s age and (d) buy in en ion (n= 90).
A e he alida ion o he sample adequa ion (KMO = 0.799, Ba le , p- alue = 0.000),
i was no iced ha combe pas ies’ colo , la o , ex u e, and global app ecia ion we e
ela ed o each o he and helped o explain 62.40% o he da a a iabili y, belonging o
he i s ac o ha was labelled as “ ouch, as e, ision, and o e all senso y expe ience”
(Figu e 9, Table 8). The second ac o , which explained 19.47% o he da a a iabili y, is
cha ac e ized by he odo and appea ance and was labelled as “sigh and smell”
(Figu e 9,
Table 8). The consume s who anked he appea ance wi h highe alues also did so o odo
(Figu e 9), whe eas hose who classi ied la o wi h highe alues also did so o ex u e,
colo , and global app ecia ion, wi h hese being he desc ip o s wi h mos impo ance o
consume s (Figu e 9). These wo g oups allowed o he di e en ia ion o he combe
pas ies, al hough hey did no e eal opposi e beha io (Figu e 9). The combe pas ies’
odo and appea ance had no associa ion, especially wi h he global app ecia ion and
ex u e, e ealing ha he isual aspec and he ol ac o y senses we e no ele an in he
p oduc ’s gene al e alua ion and ex u e (Figu e 9).
All he desc ip o s had a s a is ically signi ican co ela ion wi h each o he (Table 5).
Only he co ela ion be ween ex u e and odo , as well as be ween global app ecia ion and
odo , showed an associa ion wi h a lowe in ensi y (Table 5). The pu chase in en ion was
no s a is ically di e en among gende s (Mann–Whi ney, p- alue > 0.05) and age anges
(K uskal–Wallis, p- alue > 0.05).

Foods 2021,10, 68 17 o 21
Foods 2021, 10, x FOR PEER REVIEW 18 o 23
Figu e 9. Beha io o combe pas y desc ip o s, acco ding o consume classi ica ions.
Table 8. Ro a ed componen ma ix o each combe pas y desc ip o .
Desc ip o
Componen
1 2
Touch, Tas e, Vision, and
O e all Senso y Expe ience Sigh and Smell
Appea ance 0.257 0.917
Colo 0.723 0.384
Odo 0.197 0.935
Fla o 0.843 0.286
Tex u e 0.875 0.126
Global App ecia ion 0.905 0.167
Ex ac ion me hod; p incipal componen analysis; o a ion me hod; a imax wi h Kaise no mali-
za ion; o a ion con e ged in h ee i e a ions.
All he desc ip o s had a s a is ically signi ican co ela ion wi h each o he (Table 5).
Only he co ela ion be ween ex u e and odo , as well as be ween global app ecia ion
and odo , showed an associa ion wi h a lowe in ensi y (Table 5). The pu chase in en ion
was no s a is ically di e en among gende s (Mann–Whi ney, p- alue > 0.05) and age
anges (K uskal–Wallis, p- alue > 0.05).
3.3.5. Smoked Blue Jack Macke el Pâ é
Mos o he consume s who pe o med he hedonic es es o smoked blue jack
macke el pâ é we e women (70%), and 53% we e aged be ween 31 and 45 (Figu e 10b,c,
espec i ely). O e all, his p oduc was e y well accep ed by consume s. Rega ding gen-
e al appea ance and odo , hese desc ip o s we e mos ly classi ied as “pleasan ” (39% and
42%, espec i ely) (Figu e 10a). Colo , la o , ex u e, and global app ecia ion we e con-
side ed by consume s as “ e y pleasan ” a ibu es o his p oduc (38%, 38%, 38%, and
46%, espec i ely) (Figu e 10a). I he p oduc was on sale in he ma ke , mos consume s
indica ed ha hey would p obably o de ini ely buy i (47% and 29%, espec i ely) (Fig-
u e 10d).
Figu e 9. Beha io o combe pas y desc ip o s, acco ding o consume classi ica ions.
Table 8. Ro a ed componen ma ix o each combe pas y desc ip o .
Desc ip o
Componen
1 2
Touch, Tas e, Vision, and O e all
Senso y Expe ience Sigh and Smell
Appea ance 0.257 0.917
Colo 0.723 0.384
Odo 0.197 0.935
Fla o 0.843 0.286
Tex u e 0.875 0.126
Global App ecia ion 0.905 0.167
Ex ac ion me hod; p incipal componen analysis; o a ion me hod; a imax wi h Kaise no maliza ion; o a ion
con e ged in h ee i e a ions.
3.3.5. Smoked Blue Jack Macke el Pâ é
Mos o he consume s who pe o med he hedonic es es o smoked blue jack mack-
e el pâ éwe e women (70%), and 53% we e aged be ween 31 and 45 (Figu e 10b,c, espec-
i ely). O e all, his p oduc was e y well accep ed by consume s. Rega ding gene al
appea ance and odo , hese desc ip o s we e mos ly classi ied as “pleasan ” (39% and 42%,
espec i ely) (Figu e 10a). Colo , la o , ex u e, and global app ecia ion we e conside ed
by consume s as “ e y pleasan ” a ibu es o his p oduc (38%, 38%, 38%, and 46%, e-
spec i ely) (Figu e 10a). I he p oduc was on sale in he ma ke , mos consume s indica ed
ha hey would p obably o de ini ely buy i (47% and 29%, espec i ely) (Figu e 10d).
A e he alida ion o he sample adequa ion (KMO = 0.795, Ba le , p- alue = 0.000),
he esul s e ealed ha smoked blue jack macke el pâ é ex u e, global app ecia ion,
appea ance, colo , and la o we e co ela ed wi h each o he , cha ac e izing he i s
ac o ha explained 61.23% o he da a a iabili y and was labelled as “ ouch, as e, sigh ,
and o e all senso y expe ience” (Figu e 11, Table 9). The second ac o , which explained
13.19% o he da a a iabili y, was cha ac e ized by odo and was labelled as “smell”
(Figu e 11
, Table 9). Odo clea ly di e en ia ed i sel om he o he desc ip o s, assuming
a di e en ia ion ole in smoked blue jack macke el pâ é(Figu e 11). The e o e, hese wo
g oups we e he ones ha di e en ia ed he p oduc , al hough hey did no ha e opposi e
beha io s (Figu e 11). Consume s who classi ied ex u e wi h highe alues also did so o
global app ecia ion, appea ance, colo , and la o , wi h hese being he desc ip o s wi h
mos impo ance o consume s (Figu e 11). Odo ollowed as he second mos impo an
desc ip o , as i was he desc ip o ha mos con ibu ed o he second axis cha ac e iza ion
Foods 2021,10, 68 18 o 21
and as such was esponsible o ano he la ge pa o he da a a iabili y (Figu e 11). As
men ioned o he emaining p oduc s wi h he excep ion o black seab eam ce iche, odo
e ealed no associa ion wi h o he desc ip o s (Figu e 11). In he case o he pâ é, such a
null associa ion was ound be ween i s ex u e, appea ance, and colo , e ealing ha i s
isual aspec and ex u e did no show any ele ance in he e alua ion o he ol ac o y
expe ience ha he pâ éo e ed o consume s (Figu e 11). All he desc ip o s ela ed o
each o he signi ican ly and wi h s ong in ensi y (Table 5). The pu chase in en ion was
no s a is ically di e en among gende s (Mann–Whi ney, p- alue > 0.05) o age anges
(K uskal–Wallis, p- alue > 0.05).
Foods 2021, 10, x FOR PEER REVIEW 19 o 23
Figu e 10. Resul s om he smoked blue jack macke el pâ é consume accep ance su ey: (a) senso ial e alua ion (p od-
uc ’s gene al appea ance, colou , odou , la ou , ex u e and global app ecia ion), (b) consume s cha ac e isa ion (gende
pe cen age), (c) consume s age and (d) buy in en ion (n = 90).
A e he alida ion o he sample adequa ion (KMO = 0.795, Ba le , p- alue = 0.000),
he esul s e ealed ha smoked blue jack macke el pâ é ex u e, global app ecia ion, ap-
pea ance, colo , and la o we e co ela ed wi h each o he , cha ac e izing he i s ac o
ha explained 61.23% o he da a a iabili y and was labelled as “ ouch, as e, sigh , and
o e all senso y expe ience” (Figu e 11, Table 9). The second ac o , which explained
13.19% o he da a a iabili y, was cha ac e ized by odo and was labelled as “smell” (Fig-
u e 11, Table 9). Odo clea ly di e en ia ed i sel om he o he desc ip o s, assuming a
di e en ia ion ole in smoked blue jack macke el pâ é (Figu e 11). The e o e, hese wo
g oups we e he ones ha di e en ia ed he p oduc , al hough hey did no ha e opposi e
beha io s (Figu e 11). Consume s who classi ied ex u e wi h highe alues also did so
o global app ecia ion, appea ance, colo , and la o , wi h hese being he desc ip o s
wi h mos impo ance o consume s (Figu e 11). Odo ollowed as he second mos im-
po an desc ip o , as i was he desc ip o ha mos con ibu ed o he second axis cha -
ac e iza ion and as such was esponsible o ano he la ge pa o he da a a iabili y (Fig-
u e 11). As men ioned o he emaining p oduc s wi h he excep ion o black seab eam
ce iche, odo e ealed no associa ion wi h o he desc ip o s (Figu e 11). In he case o he
pâ é, such a null associa ion was ound be ween i s ex u e, appea ance, and colo , e eal-
ing ha i s isual aspec and ex u e did no show any ele ance in he e alua ion o he
ol ac o y expe ience ha he pâ é o e ed o consume s (Figu e 11). All he desc ip o s
ela ed o each o he signi ican ly and wi h s ong in ensi y (Table 5). The pu chase in en-
ion was no s a is ically di e en among gende s (Mann–Whi ney, p- alue > 0.05) o age
anges (K uskal–Wallis, p- alue > 0.05).
Figu e 10.
Resul s om he smoked blue jack macke el pâ éconsume accep ance su ey: (
a
) senso ial e alua ion (p oduc ’s
gene al appea ance, colou , odou , la ou , ex u e and global app ecia ion), (
b
) consume s cha ac e isa ion (gende
pe cen age), (c) consume s age and (d) buy in en ion (n= 90).
Foods 2021, 10, x FOR PEER REVIEW 20 o 23
Figu e 11. Beha io o smoked blue jack macke el pâ é desc ip o s, acco ding o consume classi i-
ca ions.
Table 9. Ro a ed componen ma ix o each smoked blue jack macke el pâ é desc ip o .
Desc ip o
Componen
1 2
Touch, Tas e, Sigh , and
O e all Senso y Expe ience Smell
Appea ance 0.893 0.114
Colo 0.826 0.050
Odo 0.135 0.920
Fla o 0.689 0.485
Tex u e 0.694 0.336
Global App ecia ion 0.782 0.435
Ex ac ion me hod; p incipal componen analysis; o a ion me hod; a imax wi h Kaise no mali-
za ion; o a ion con e ged in h ee i e a ions.
3.3.6. Global Analysis
Conside ing he da a as a whole, mos o he de eloped ood p oduc s showed s a-
is ically signi ican co ela ions be ween all he desc ip o s unde s udy (Table 5). These
esul s we e expec ed conside ing ha he pe cep ion and e alua ion o ood is an inhe -
en ly mul isenso y expe ience, i s pleasan ness being in luenced by ood appea ance,
smell, as e, o al ex u e, and e en by he sound ha i makes in he mou h when i is ea en
[29]. The e o e, he la o pe cep ion is in luenced by di e en ac o s including changes
in iscosi y, colo cues, and in e ac ion be ween o al ex u e and bo h ol ac o y and gus-
a o y cues [29], whe eas he colo e alua ion is an indica o o edibili y, la o iden i y,
and in ensi y [30]. The e o e, he ish p oduc s de eloped in he p esen s udy had high
accep abili y by he consume s e ealing hei ma ke po en ial. Howe e , besides he
“ ood-in e nal s imuli,” which is when la o and as e a e in luenced by appea ance, ex-
u e, and o he desc ip o s, he e a e also “ ood-ex e nal s imuli” [31]. This s imulus e-
ga ds heal h in o ma ion, socie al in luence, and a ailabili y o ce ain oods ha can a -
ec liking o ood p oduc s [31]. Thus, conside ing ha consume s inc easingly seek
heal hy ood wi hou ood addi i es ha a e bo h quick and easy o p epa e (as concluded
by he ini ial ma ke su ey o his in es iga ion), he p oduc s de eloped may o e new
al e na i es in addi ion o hose exis ing in he ma ke . Addi ionally, ishing is almos an
immemo ial ac i i y on he Po uguese coas , always linked o he geog aphical posi ion
Figu e 11.
Beha io o smoked blue jack macke el pâ édesc ip o s, acco ding o consume
classi ica ions.
Foods 2021,10, 68 19 o 21
Table 9. Ro a ed componen ma ix o each smoked blue jack macke el pâ édesc ip o .
Desc ip o
Componen
1 2
Touch, Tas e, Sigh , and O e all
Senso y Expe ience Smell
Appea ance 0.893 0.114
Colo 0.826 0.050
Odo 0.135 0.920
Fla o 0.689 0.485
Tex u e 0.694 0.336
Global App ecia ion 0.782 0.435
Ex ac ion me hod; p incipal componen analysis; o a ion me hod; a imax wi h Kaise no maliza ion; o a ion
con e ged in h ee i e a ions.
3.3.6. Global Analysis
Conside ing he da a as a whole, mos o he de eloped ood p oduc s showed
s a is ically signi ican co ela ions be ween all he desc ip o s unde s udy (Table 5).
These esul s we e expec ed conside ing ha he pe cep ion and e alua ion o ood is an
inhe en ly mul isenso y expe ience, i s pleasan ness being in luenced by ood appea ance,
smell, as e, o al ex u e, and e en by he sound ha i makes in he mou h when i is
ea en [
29
]. The e o e, he la o pe cep ion is in luenced by di e en ac o s including
changes in iscosi y, colo cues, and in e ac ion be ween o al ex u e and bo h ol ac o y
and gus a o y cues [
29
], whe eas he colo e alua ion is an indica o o edibili y, la o
iden i y, and in ensi y [
30
]. The e o e, he ish p oduc s de eloped in he p esen s udy had
high accep abili y by he consume s e ealing hei ma ke po en ial. Howe e , besides
he “ ood-in e nal s imuli,” which is when la o and as e a e in luenced by appea ance,
ex u e, and o he desc ip o s, he e a e also “ ood-ex e nal s imuli” [
31
]. This s imulus
ega ds heal h in o ma ion, socie al in luence, and a ailabili y o ce ain oods ha can
a ec liking o ood p oduc s [
31
]. Thus, conside ing ha consume s inc easingly seek
heal hy ood wi hou ood addi i es ha a e bo h quick and easy o p epa e (as concluded
by he ini ial ma ke su ey o his in es iga ion), he p oduc s de eloped may o e new
al e na i es in addi ion o hose exis ing in he ma ke . Addi ionally, ishing is almos an
immemo ial ac i i y on he Po uguese coas , always linked o he geog aphical posi ion
o Po ugal and i s con ou s, whe e ish has an added impo ance due o he gas onomic
he i age o his coun y [
32
]. Howe e , he demand on ish supply has been ising due o
he apid g ow h o he wo ld’s popula ion, a o ing an imbalance wi h he demand o
ishe y p oduc s [
33
]. Consequen ly, he o e exploi a ion o deple ion o he wo ld
´
s ish
s ocks inc eases, e ealing he need o sea ch o a ailable ish species unde u ilized in
human ood ha can be a majo sou ce o nu ien s, including lipids and a y acids [
33
].
The e o e, conside ing ou da a om he hedonic e alua ion o he ish p oduc s de eloped
in he p esen s udy, hese species can be an al e na i e o comme cialized ish species. In
addi ion, he ish species alo iza ion would inc ease he ishe man’s income, because ish
ha would be disca ded on he high sea would ha e some comme cial alue. Howe e ,
i mus be no iced ha he consume dimension unde s udy is no ep esen a i e o
he Po uguese popula ion, and u he s udies on ish consump ion and accep ance o
e o mula ed p oduc s a e necessa y o allow he ex apola ion o he da a. None heless,
he p esen s udy p o ides some insigh on his ield and can be a aluable con ibu ion
o u he s udies on new ish p oduc de elopmen and he cha ac e iza ion o ish
consump ion in he cen e o Po ugal.
4. Conclusions
The p esen s udy allowed us o achie e g ea indings on in e iewees’ habi s o ish
consump ion, as well as hei ma ine sus ainabili y conscience, namely on unde exploi ed
and unde u ilized ish alo iza ion and he main a ibu es o hei consump ion. Acco d-
Foods 2021,10, 68 20 o 21
ing o he ini ial su ey da a, i was also possible o unde s and he ecep i i y o new ish
p oduc s, p e e ably ozen, eady o ea , o o be p epa ed in he o en, which need o be
p ope ly p omo ed. The knowledge on consume s’ in e es s acqui ed wi h he da a om
he ini ial su ey allowed o he de elopmen o new ish p oduc s, wi h he addi ion o
subs i u ion o he ish species unde s udy h ough he e o mula ion o exis ing p oduc s
ha a e amilia o he consume . These p oduc s ha e a clean label, g ea accep abili y, and
pu chase in en ion by he consume s. The esul s om hedonic es s e ealed hei po en ial
applica ion by companies o inc ease hei e enue due o low o absen comme cial alue
o disca ded ish species. In ac , consume e alua ion e ealed ha hey p obably would
buy all he de eloped p oduc s, wi h hei global app ecia ion classi ied mainly as “ e y
pleasan ,” excep o he dehyd a ed pipe gu na d, which was classi ied as “pleasan .”
In addi ion, he consume s a o ed he ex u e and la o o he black seab eam ce iche
and dehyd a ed pipe gu na d, wi h he addi ion o colo o he combe pas ies. The
la o and colo o he ied boa ish we e he mos impo an ea u es o consume s, wi h
he addi ion o ex u e and appea ance in he smoked blue jack macke el pâ é. The e o e,
conside ing all ou da a and he need o a oid ish o e exploi a ion, he species in his
s udy e ealed o be a g ea al e na i e o comme cialized species commonly used in ish
p oduc s. Howe e , mo e esea ch is needed o s udy Po uguese ish consump ion, as
well as hei opinion abou he inclusion o unexploi ed ish in hei die .
As u u e pe spec i es, i is in ended o s udy and ex end he shel -li e o he de eloped
p oduc s h ough app op ia e and sus ainable packaging and main aining he clean label.
Au ho Con ibu ions:
F.S., A.M.D., S.M., P.B. and M.M.G. con ibu ed o he concep ualiza ion and
expe imen al design o he s udy; F.S. and A.M.D. unde ook he s udy (in es iga ion); F.S. and S.M.
conduc ed he o mal da a analysis and p esen a ion o he da a; V.S., A.R.V., A.N., L.S.G., and E.M.
con ibu ed o sample collec ion; F.S. and A.M.D. w o e he o iginal manusc ip d a ; e iews and
edi ing o he comple ed manusc ip we e conduc ed by F.R.P., S.B., A.N., V.S., A.R.V., M.F.M., R.R.,
C.A., L.S.G., S.M., and M.M.G.; and p ojec adminis a ion was he esponsibili y o M.M.G. All
au ho s ha e ead and ag eed o he published e sion o he manusc ip .
Funding:
The au ho s a e e y g a e ul o he FCT (Fundação pa a a Ciência e a Tecnologia) o he i-
nancial suppo o his wo k h ough he p ojec UID/MAR/04292/2020, a ibu ed o MARE-Ma ine
and En i onmen al Sciences Cen e, Po ugal. A.R.V and V.S. we e suppo ed by he FCT h ough
CEECIND/01528/2017 and CEECIND/02705/2017, espec i ely. This wo k was also pa ially unded
by he In eg a ed P og amme o SR&TD “Sma BioR” ( e e ence Cen o-01-0145-FEDER-000018), co-
unded by he Cen o 2020 p og am, Po ugal2020, Eu opean Union, h ough he Eu opean Regional
De elopmen Fund, and by p ojec VALOREJET (16-01-03-FMP-0003), Ope a ional P og am Ma
2020, Po ugal.
Con lic s o In e es : The au ho s decla e no con lic o in e es .
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