Seasonal Sensory Evaluation of Low Commercial Value or Unexploited Fish Species from the Portuguese Coast

Abstract

Overfishing is increasing over time, and according to FAO (Food and Agriculture Organization), about one third of the world’s fish stocks are now overfished. Thus, diversifying the target species is essential for fisheries sustainability contributing to improve resource-efficient processes. Non-target species can be valuable resources for the development of new food products. However, those species are scarcely studied, and it is of high importance to trace their seasonal sensory profile as a first step towards their valorisation. Therefore, in this study, seasonal influence on sensory properties of five low commercial value or unexploited fish species, namely Trachurus picturatus (blue jack mackerel), Spondyliosoma cantharus (black seabream), Trigla lyra (piper gurnard), Serranus cabrilla (comber) and Capros aper (boarfish), was assessed in order to identify the most favourable season for catching each species. Fish samples were assessed by a panel of 16 semi-trained assessors for sensory attributes previously identified. The evaluation takes place every 2 months. Statistical differences were reported between attributes and seasons for all species, except for T. lyra, which did not present any difference in its sensory attributes throughout the year.

Seasonal Evaluation of Freshness Profile of Commercially Important Fish Species

“…This is a pioneer study in terms of the seasonal evaluation of fish freshness, since other similar studies are almost nonexistent, which makes the comparison of these and other results quite difficult. In a recent study, Silva et al [ 22 ] performed a seasonal sensory evaluation of five low commercial value or unexploited fish species. The results are difficult to compare with the current study.…”

“…The results are difficult to compare with the current study. Nevertheless, Silva et al [ 22 ] obtained significant seasonal differences in the sensory evaluation attributes. In addition, Durmus et al [ 4 ] evaluated the effects of seasonal dynamics on sensory, chemical, and microbiological parameters of sardines and concluded that samples from winter deteriorated more rapidly than those from the spring season.…”

Seasonal study of the nutritional composition of unexploited and low commercial value fish species from the Portuguese coast

“…The study was carried out throughout 1 year since the nutritional parameters may vary along seasons. In previous studies, the selected fish species were shown to be sensorially appealing (Silva et al ., 2020), and good sources to be used in the development of marine‐based food products with high acceptance from consumers (Silva et al ., 2021).…”

Sensory and Consumer Research Has a Role in Supporting Sustainability of the Food System

“…based on paper-and-pencil or online questionnaires [2,3,10,[12][13][14]17], and two (~10%) used qualitative focus group interview approaches [11,19]. Furthermore, of the nine studies that included sensory analysis, two studies exclusively applied analytical sensory evaluation techniques using trained or semi-trained sensory panels [6,18], six studies employed hedonic tests to assess acceptability using non-trained panels (consumers) [5,[7][8][9]15,16], while only one study used both [20]. Methods used in the studies demonstrate that the usual techniques of sensory and consumer research are also applicable to research on sustainable foods.…”

“…Silva et al [18] studied sensory properties of unexploited fish species from the Portuguese coast during a year using check-all-that-apply (CATA) methods tailored to each species. The authors found seasonal influence on sensory attributes in four out of the five studied species and made conclusions on what time of the year would be most favorable for catching a specific fish species in sensory quality's point of view.…”