Effects of Catfish (Ictalurus punctatus) Bone Powder on Consumers’ Liking, Emotions, and Purchase Intent of Fried Catfish Strips

Abstract

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.

Factors Influencing Consumers’ Willingness-to-Try Seafood Byproducts

“…Other authors [ 24 ] found that information about public health increased openness to SB, whereas in this study the message was intended to appeal to individual health benefits. Various nutrients and health-promoting compounds have been identified in SB (see [ 10 ] for a review), and health-benefit claims have shown to be effective in increasing purchase intent for specific foods containing SB [ 17 , 25 ]. However, the magnitude of the effect may depend on overall product acceptability [ 25 ].…”

“…Compared to Black/African American consumers, estimated odds of a “yes” response were more than twice as high for White (OR = 2.4 for GWTTS) and up to four times higher for Hispanic/Latin/Spanish origin consumers (OR=4.1 for GWTTSH; Table 2 ) during the period of this study. In previous research [ 17 ], combined messages about safety and health benefits of catfish byproduct had a greater impact on Hispanic/Latin Americans than US Americans. In the present study, self-reported race added resolution to statistical models, and evidenced that racial identity (or associated factors) can play a part in adoption of new foods such as SB, along with other individual factors.…”

“…In another study [ 36 ], tilapia skins were made into ready-to-eat puffed snacks with only the addition of oil and seasonings, and in some parts of the world small fish bones have been eaten as snacks [ 3 ]. Within this product category, potential SB applications can include introduction into other seafood products [ 17 ], either overlapping with other categories (e.g., both seafood and snack) and/or standing alone as a new seafood product unto itself [ 36 , 37 ].…”

“…In contrast, some factors that inhibit consumers’ willingness-to-try products include unfamiliarity with the products or raw materials, cultural preferences, negative emotions, and food neophobia [ 13 , 14 , 15 , 16 ]. Some food applications of SB have shown promise with consumer segments (e.g., catfish bone powder in a seafood breading mixture [ 17 ]), others have demonstrated disconfirmed sensory expectancy on the perceived product performance (e.g., dark orange color in dipping sauces containing shrimp head pigment [ 18 ]). With global demand for the production of seafood rising [ 3 ], there is increasing need for consumer-driven product development concepts to keep valuable seafood components in the human food supply.…”

Optimization of tannin‐containing sorghum bran addition to gluten‐free bread

“…Although all hedonic scores showed a significant positive correlation (based on both Pearson's and Spearman's correlational analysis; all p ‐values <0.05) with overall WTB scores, only flavor (Pearson's r and Spearman's ρ = 0.77) and OA (Pearson's r = 0.65, Spearman's ρ = 0.64) demonstrated moderate‐to‐strong (Akolu, 2018) relationships with WTB for the optimum bread. These results are typical, as flavor is a consistent driver of food choice (Murillo et al., 2022). Average WTB scores were near the center of the 9‐point scale (4.7 for optimum bread and 4.6 for control bread; Table 4) and did not significantly differ between samples ( p ‐value = 0.57; Table 4).…”