Genetic parameters of caviar yield, color, size and firmness using parentage assignment in an octoploid fish species, the Siberian sturgeon Acipenser baerii

Bestin, Anastasia; Brunel, Olivier; Mallédant, Arnaud; Debeuf, Bastien; Benoit, Paul; Mahla, Rachid; Chapuis, Hervé; Guemene, Daniel D.; Vandeputte, Marc; Haffray, Pierrick

doi:10.1016/j.aquaculture.2021.736725

Cited by 7 publications

(1 citation statement)

References 38 publications

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“…In a German study, 50% of participants tried to avoid plastic packaging and 62% of Swedish consumers consider plastic to have the greatest negative environmental impact, followed by metal with 30%. 30,31 Considering that 81.1% of respondents showed interest in purchasing a caviar substitute product (MC) (Table 4), purchase intention was also evaluated using a five-point structured hedonic scale, where 24.9% would certainly buy and 38.3% would probably buy the MC (Table 6). 32,33 A prominent factor for the development and interest of consumers in products similar to caviar is the aspect of sustainability, which aims to preserve the sturgeons so exploited during the 20th century.…”

Section: Purchase Intention and Acceptance Of "Molecular Caviar"mentioning

confidence: 99%

Molecular caviar” of hydrolyzed collagen from tilapia skin: marketing and sensory perception

Brandão¹,

Mendes²,

Candeira³

et al. 2023

MOJFPT

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Development of new commercialized products and new recognized products that are increasingly innovative and promising. Among the ingredients that suit the characteristics, there is the hydrolyzed collagen of Nile tilapia (Oreochomis niloticus), extracted from the skin of some promissory tilapia to be discarded, as an alternative due to its nutritional and technological characteristics. Considering the importance of innovation in the food market and the use of healthy and sustainable ingredients for consumers, the marketing and sensory perception of a "molecular caviar" developed with the ingredient hydrolyzed collagen from tilapia skin was evaluated. The new product (molecular caviar) was compared with caviar (from sturgeon), via photographic records and questions about its sensory and marketing aspects, in a questionnaire made available on the Google Forms online platform, between October and November 2021 (pandemic period of SARS-COV 19). After analyzing the data, it was observed that the molecular caviar of hydrolyzed collagen from tilapia skin showed a high level of acceptability and purchase intent. In conclusion, molecular caviar appears as a possibility for the use and consumption of hydrolyzed collagen from tilapia skin.

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Section: Purchase Intention and Acceptance Of "Molecular Caviar"mentioning

confidence: 99%