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.

With increasing global demand for seafood, seafood byproducts (SB) utilization can contribute to a more sustainable food supply chain through waste-to-value food product development. However, consumer perceptions of SB (e.g., fish skin and bones) are underexplored. Therefore, this study aims to evaluate some factors influencing consumers’ willingness-to-try seafood byproducts. An online survey was conducted in the USA regarding intervention of SB informational cues with N = 904 adult seafood consumers internationally. The proportion of consumers willing to try SB increased significantly (McNemar’s test, α = 0.05) from 47% to 68% after SB safety and health claims had been presented in the questionnaire. Gender, race, SB knowledge, and previous SB consumption were significant predictors of trial intent (based on logistic regression), as were emotional baseline scores during the COVID-19 pandemic. Males were more open to SB consumption than females, and racial identity was associated with differential responsiveness to SB information. Higher levels of “bored” and “unsafe” feelings, and lower levels of “free” were associated with increased SB trial intent. Potential SB consumers identified fish products (82% willingness-to-try); seasoning mix, sauces, and dressing (71% willingness-to-try); and soup and gravy products (62% willingness-to-try) as most appropriate for SB incorporation. Predominant reasons for SB avoidance were concerns about sensory quality, safety, and nutrition. These consumer-driven data could guide SB product development concepts to encourage trial and overcome aversions through new consumption experience.

Catfish (Ictalurus punctatus) skins, as filleting byproduct, were developed into a crispy snack food via air-frying. Consumers rated catfish skin chips (CSC) across sensory modalities (9-point hedonic scales, a just-about-right scale, and “yes/no” for purchase intent, PI) for Plain-, Lemon & Pepper-, and Barbecue-flavored samples during two consumer studies (N = 115 each). Paprika- flavored CSC were excluded from Study 2 due to inferior acceptance and emotional ratings. CSC-elicited emotions were evaluated using a 25-term lexicon with CATA (Check-All-That-Apply) scaling (Study 1) and refined with an abbreviated lexicon containing food-evoked sensation-seeking emotions (5-point intensity scale). The two consumer studies differed in delivery format of product benefit information (a health/protein message and a food waste/sustainability message). Presenting two separate cues (Study 1) significantly increased overall liking (by 0.5 units) and PI (by 15%) for CSC compared to a single integrated message (Study 2), perhaps due to consumers’ mode of information processing. Magnitude of increases was less for Barbeque CSC despite performing best overall (overall liking reaching 6.62 and PI reaching 61.7%). CSC generated mostly positive emotions, and informational cues increased sensation-seeking feelings, which can motivate trial of new foods. Accordingly, acceptance of CSC improved for 25 repeat-exposure consumers who participated in both Studies 1 and 2. In combination, sensory, cognitive, and emotional data showed favorable responses for flavored CSC as an appropriate application of this seafood byproduct.

The U.S. is one of the largest catfish producers in the world. Louisiana is the leading producer of wild-caught catfish. Historically, the FDA inspected all seafood products; however, in 2008, congress moved the Siluriformes Order fish inspection to the USDA/FSIS. Full enforcement of the rule began on September 1, 2017. This study assessed the impact of USDA Siluriformes fish regulation on small Louisiana wild-caught catfish processors and determined the microbiological quality and  Salmonella  prevalence in raw fillets. For the assessment, nine facilities participated in the study. Pre- and post-enforcement surveys were used to identify whether facilities had established pre-requisite programs and record-keeping associated with sanitation, HACCP, food defense, and product recall. Also, the processors’ attitude about the change in regulations was analyzed. For the microbiological quality and  Salmonella  spp. prevalence, catfish samples were collected once a month for two years. Samples were evaluated for APC, coliforms,  E. coli ,  Staphylococcus aureus , and  Salmonella  spp. At the pre-enforcement survey, only one facility had a HACCP plan developed, but it was not implemented. After one year of full enforcement, all the facilities developed and implemented a HACCP plan to process fresh catfish. Also, 78% of the processors reported a reduction in the amount of catfish processed due to limits in hours of operation and loss of fishermen. For the microbiological quality, the counts for APC,  E. coli , coliforms, and  S. aureus  were 5.01±0.70, 0.58±0.89, 2.16±0.77, and 0.73±1.02 Log CFU/g, respectively. Additionally, 5.3% of the samples was confirmed positive to  Salmonella  spp. The findings of this study showed that after USDA enforcement, facilities improved food safety program documentation; however, the processing practices did not change. The microbial quality of the catfish fillets was within the acceptable levels in accordance with the ICMSF.