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.

Keywords: discarded fish; fishing; seafood; season; sensory characterisation; sustainability.

Figure 1

Principal Component Analysis (PCA) for sensory descriptors among species throughout the year for (a) blue jack mackerel, (b) black seabream, (c) piper gurnard, (d) boarfish and (e) comber. Legend: SO: sea odour; SwO: seaweed odour; BO: butter odour; VDV: visible dark veins; IC: ivory colour; LS: laminar structures; FOF: fish oil flavour; F: fat; SF: sea flavour; S: stiffness; Che: chewability; Coh: cohesion; PO: potato odour; B: brightness; BF: butter flavour; ST: sweet taste; CU: colour uniformity; WC: white colour; MO: metallic odour.