Physicochemical and sensory properties of a tilapia skin-based ready-to-eat snack prepared by infrared drying and air frying

Wang, Lin; Chen, Wenyan; Ruoyu, Zhou; Ren, Yuhan; Wang, Kang; Jiang, Ning; Gao, Ruichang

doi:10.1016/j.afres.2022.100155

Cited by 7 publications

(11 citation statements)

References 30 publications

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“…In our previous research, catfish bone powder has found favorable acceptance when incorporated into breading mixes used to dredge fried catfish, and knowledge of its use increased purchase intent [ 9 ]. 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 ].…”

Section: Resultsmentioning

confidence: 99%

“…As only 60 of 293 SB-reluctant/averse consumers reported previous SB consumption, it was inferred that concerns about sensory quality were largely based on expectations rather than experience, and that SB was expected to be of inferior quality to more commonly consumed seafood portions. However, actual trials (Catfish nuggets/Fish skin snack) indicated that with the additional product information consumers accepted the product and these novel products have potential to be introduced to the market [ 14 , 36 ].…”

Section: Resultsmentioning

confidence: 99%

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Factors Influencing Consumers’ Willingness-to-Try Seafood Byproducts

Murillo

Ardoin

Prinyawiwatkul

2023

Foods

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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.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Factors Influencing Consumers’ Willingness-to-Try Seafood Byproducts

Murillo

Ardoin

Prinyawiwatkul

2023

Foods

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“…The overall similarity in CSC hardness across treatments prepared at different points in time (no statistical differences between Study 1 and Study 2 samples; Table 1 ) indicated reproducibility of the CSC production methods, and may also be attributed to consistency of the raw ingredient (catfish skins sourced from a single processor at different times). Other studies have demonstrated that cooking method (e.g., air-frying versus deep frying), time, and temperature can all affect instrumental hardness of fish skin snacks [ 7 , 8 ]. These consistent instrumental CSC hardness results aligned with consumers’ ratings of texture and crispiness liking, discussed in the next section.…”

Section: Resultsmentioning

confidence: 99%

“…Research has been conducted on composition, instrumental hardness, and shelf-life of fried tilapia ( Oreochromis spp.) skin chips [ 7 ] and physiochemical and sensory properties of puffed tilapia snacks by air-frying [ 8 ] and other cooking methods [ 6 ]. While non-traditional cooking methods may lend novelty to these snack preparations, the current research is unique in its development and testing of air-fired chips made from catfish ( Ictalurus punctatus ) skins.…”

Section: Introductionmentioning

confidence: 99%

Consumers’ Acceptance, Emotions, and Responsiveness to Informational Cues for Air-Fried Catfish (Ictalurus punctatus) Skin Chips

Murillo

Ardoin

Prinyawiwatkul

2023

Foods

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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.

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“…VF fries foods under pressures well below the atmospheric levels in order to lower the boiling point of water, thereby accelerating the cooking process and preventing chemical degradative reactions, such as oxidation and enzymatic browning [8]. Although different frying methods used in seafoods processing had been reported, there were only a few studies focusing on the volatile flavor properties of fried aquatic by-products [9][10][11]. The volatile odor compounds (VOCs) played an important role in determining the sensory quality, consumer's choice and the intake of a fried food.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying

et al. 2023

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The aim of this study was to investigate the physicochemical characteristics and volatile flavor of fried tilapia skins under three frying methods. Conventional deep-fat frying usually increases the oil content of the fried fish skin and leads to lipid oxidation, which reduces the product quality. Alternative frying methods, such as air frying for 6 and 12 min under 180 °C (AF6, and AF12) and vacuum frying at 0.085 MPa for 8 and 24 min under 120 °C (VF8, and VF24) were compared to conventional frying for 2 and 8 min under 180 °C (CF2, and CF8) for tilapia skin. Physical properties of fried skin, such as the moisture content, water activity, L* values and breaking force decreased under all frying methods, while the lipid oxidation and a*, b* values increased with the increase in frying time. In general, VF offered higher hardness of product compared to AF which had a lower breaking force. Especially AF12 and CF8 had the lowest breaking force, which indicated higher crispness. For the oil quality inside the product, AF and VF reduced conjugated dienes formation and retarded oxidation compared to CF. The results of the flavor compositions of fish skin measured using gas chromatography mass spectrometry (GC/MS) with solid phase microextraction (SPME) showed that CF obtained higher unpleasant oily odor (nonanal, 2,4-decadienal, etc.), while AF presented greater grilling flavor (pyrazine derivatives). Because fish skin fried by AF only relied on hot air, Maillard reaction derived compounds, such as methylpyrazine, 2,5-dimethylpyrazine, and benzaldehyde were the leading flavors. This made the aroma profiles of AF very different from VF and CF. Among all the approaches, AF and VF developed lower oil content, mild fat oxidation and better flavor attributes, which proves their practical applications for frying tilapia fish skin.

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Physicochemical and sensory properties of a tilapia skin-based ready-to-eat snack prepared by infrared drying and air frying

Cited by 7 publications

References 30 publications

Factors Influencing Consumers’ Willingness-to-Try Seafood Byproducts

Factors Influencing Consumers’ Willingness-to-Try Seafood Byproducts

Consumers’ Acceptance, Emotions, and Responsiveness to Informational Cues for Air-Fried Catfish (Ictalurus punctatus) Skin Chips

Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying

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