Canned fish is a characteristic food product of the Portuguese food industry, and besides being a product with a lot of history it also presents several benefits. It stands out for its practicality, organoleptic and health characteristics. Canned fish is a great choice of protein to be integrated into a complete, balanced and healthy diet. Seaweed is an ingredient widely used in the industry, often without the end consumer having this perception, the macroalgae, more specifically, besides being tasty and versatile in gastronomy have very interesting nutritional benefits. The idea for this project arose from a need and an increased interest in further enhancing a can that in itself already has numerous health benefits for its consumer with the use of a food that has been a food trend in recent years, the algae. In this context, the main goal of this project is to enhance the value of the most consumed canned fish in Portugal, the canned sardine, using macroalgae, an innovative ingredient with several benefits. In order to achieve the main goal of this project, a set of specific objects were established, including a bibliographic survey of relevant and scientifically supported information in order to provide a basis for the whole project, the creation and launch on social networks of a market sounding questionnaire, the search for suppliers, producers and the development and characterization of two prototypes. The creation of the questionnaire and its placement on social networks allowed us to conclude that there was an opportunity to innovate with the introduction of a new product with algae in the market, thus proceeding to the beginning of prototyping. In order to understand if there is an opportunity to introduce a new product with algae in its constitution in the market, the student created a questionnaire and placed it available on social networks. After concluding that yes, there was an opportunity to innovate, she proceeded to the beginning of prototyping. This way, a research of suppliers/producers, types of macroalgae and their characteristics was done and then the real prototypes of the two products were prepared, a canned sardine in olive oil with seaweed and a canned sardine in olive oil with seaweed. The nature of the seaweed was chosen, taking into consideration the nutritional benefits, its origin (seaweed typically found on the coast of Portugal), its appearance and the sustainability of production. Thus, the algae erva-patinha and fava-do-mar were chosen. 50 cans of canned sardines were prepared to which was added the two different types of seaweed and extra virgin olive oil. After a few weeks, in order to allow the taste of the canned sardines to develop, a sensorial analysis was performed with 26 tasters, employees of the host entity. The data from the analysis were processed and analyzed using Excel and, finally, the respective conclusions were drawn.
Date of Award | 23 Nov 2022 |
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Original language | Portuguese |
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Awarding Institution | - Universidade Católica Portuguesa
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Supervisor | Elisabete Cecília Silva Macedo (Supervisor) |
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- Macroalgae
- Canned fish
- Product innovation
- Mestrado em Biotecnologia e Inovação
Valorização das conservas de pescado com a utilização de macroalgas
Nogueira, M. I. R. L. (Student). 23 Nov 2022
Student thesis: Master's Thesis