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Farmed fish as a functional food: Perception of fish fortification and the influence of origin - Insights from Portugal

2019-02Journal article Restricted
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dc.contributor.authorRibeiro, Ana Ramalho
dc.contributor.authorAltintzoglou, Themistoklis
dc.contributor.authorMendes, JĂșlio
dc.contributor.authorNunes, Maria Leonor
dc.contributor.authorDinis, Maria Teresa
dc.contributor.authorDias, Jorge
dc.date.accessioned2020-07-24T10:52:49Z
dc.date.available2020-07-24T10:52:49Z
dc.date.issued2019-02
dc.description.abstractBeing a rich source of important nutrients, including highly digestible proteins, vitamins (A, D3), trace minerals (iodine, selenium) and n-3 long chain polyunsaturated fatty acids (n-3 LCPUFA), fish consumption is generally regarded as part of a healthy dietary pattern. Exogenous feeding in aquaculture unlocks the possibility to tailor fish composition with healthy valuable nutrients. However, the use of supplements in the fish feed during fish production may undermine consumers' perception opinion of these fortified products. The effectiveness success of a functional food is a combination of its efficacy and meeting consumers' expectations. A self-administered questionnaire was designed to assess consumers' preferences regarding fish consumption, and their perception of farmed seabream as a functional food. A high consumption rate of fish, (between daily, and a minimum of three times a week), was reported by 47% of the respondents. Freshness, flavour, quality and price were the four most valued attributes. Good acceptance of the fish fortification concept was observed (53%), as well as positive receptiveness to its consumption (50%). Anti-oxidants and omega-3 fatty acids were the most accepted compounds for fish fortification. Additionally, two consumer groups were established based on their high (HIG) or low (LIG) interest in fish origin (wild vs aquaculture). The LIG was more receptive to all aspects of fish fortification and showed willingness to buy and consume it. This suggests that fortified fish could be targeted to the LIG profile group, which represents 42% of the studied population. With appropriate communication, farmed fish may be a good candidate for functional food.
dc.description.sponsorshipPROMAR Program (Portugal) [31-03-05-FEP-0060]
dc.description.sponsorshipFEDER fundsEuropean Union (EU)
dc.description.sponsorshipCOST Action Feed for Health [FA 0802]
dc.description.sponsorshipFCT doctoral grant, Portugal [SFRH/BD/73452/2010]
dc.identifier.doi10.1016/j.aquaculture.2018.11.002
dc.identifier.issn0044-8486
dc.identifier.issn1873-5622
dc.identifier.urihttp://hdl.handle.net/10400.1/14410
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.subjectSeafood consumption preferences
dc.subjectBass Dicentrarchus-Labrax
dc.subjectBream Sparus-Aurata
dc.subjectConsumer perception
dc.subjectPerceived healthiness
dc.subjectScientific evidence
dc.subjectWild
dc.subjectPatterns
dc.subjectBeliefs
dc.subjectChoice
dc.titleFarmed fish as a functional food: Perception of fish fortification and the influence of origin - Insights from Portugal
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F73452%2F2010/PT
oaire.citation.endPage31
oaire.citation.startPage22
oaire.citation.titleAquaculture
oaire.citation.volume501
oaire.fundingStreamSFRH
person.familyNameda Costa Mendes
person.familyNameDinis
person.givenNameJĂșlio
person.givenNameMaria Teresa
person.identifier.ciencia-id5713-4693-71D2
person.identifier.ciencia-id5414-4ACF-BF90
person.identifier.orcid0000-0003-2900-418X
person.identifier.orcid0000-0001-7813-1324
person.identifier.scopus-author-id7004150905
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a CiĂȘncia e a Tecnologia
rcaap.rightsrestrictedAccess
rcaap.typearticle
relation.isAuthorOfPublication241da1df-cabc-41d3-952a-8cbcb2c07777
relation.isAuthorOfPublication309dec19-8aa9-4bea-8665-42dd4b3a9894
relation.isAuthorOfPublication.latestForDiscovery241da1df-cabc-41d3-952a-8cbcb2c07777
relation.isProjectOfPublicationf0fb8bb7-82aa-49e4-b497-4b1f8f4bd492
relation.isProjectOfPublication.latestForDiscoveryf0fb8bb7-82aa-49e4-b497-4b1f8f4bd492

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