Fiorile, Giovanni (2024) Sensory methods ensuring authenticity and fostering European fish. [Tesi di dottorato]

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Abstract

Fish products are widely consumed around the world, as they are the main source of long-chain fatty acids, rich in protein, vitamins, and minerals and at the same time low in carbohydrates (Carlucci et al., 2015). With the globalisation of markets, fish has become a more accessible product for consumers, so thanks to lower prices, an increasing global population, better living standards and greater availability of the product, consumption has increased significantly in recent years (Tomic et al., 2016). Indeed, as reported by FAO (2014), consumption has increased by about 10 kg in 50 years, which may continue to grow (Morales & Higuchi, 2018). The increased demand for fish products on the markets has led to an increase in fishing activities, which hurt both the marine environment and fish species (Verbeke, Vanhonacker, et al., 2007). In addition, increased demand also means more fraud, especially for less experienced consumers or for similar species, especially when sold in slices or fillets. For these reasons, many consumers are becoming sceptical about purchasing fish products and therefore perceive the presence of barriers to consumption. At the same time, companies practising environmental and social responsibility are often not fully recognized by the people. To overcome this, companies in the sector are trying to provide more and more fish-related information by labelling, such as information on traceability, sustainability, authenticity etc. Therefore, this PhD thesis aims to assess the authenticity, traceability, and quality of Mediterranean fish products by using both analytical and affective sensory methods combined with instrumental procedures. The sensory evaluation of fish was performed with a double objective and using different procedures. On one hand, classical descriptive methods were applied to find the peculiar sensory properties confirming Mediterranean fish authenticity. Other analytical sensory methods were used to assess the quality loss of fish species during storage. On the other hand, hedonic methods were used to involve consumers and to understand their consciousness and perception of both Mediterranean and non-Mediterranean fish. Based on the previous considerations and aims, the thesis consists of five case studies. The first case study involved the use of descriptive analysis (QDA) to assess fish authenticity and to characterise the fish species. A part of this case study was carried out at the Department of Agricultural Science of the University of Naples Federico II, and a second part was carried out in collaboration with the NOFIMA research centre (Ås). The second case study concerned using descriptive analysis to assess fish freshness. In particular, the Quality Index Method (QIM) was used to analyse the freshness of Mediterranean anchovies (Engraulis enchrasicholus). Furthermore, during this activity, an experiment was carried out to extend the short shelf-life of the anchovies through the application of a low-voltage electrostatic field (DENBA+). The third case study focused on the development of a questionnaire sent to a group of 2000 respondents from two southern European countries, Italy and Spain, in which per capita fish consumption is high. The questionnaire aimed to analyse the consumption habits of seafood by the respondents, as well as their propensity and knowledge towards fish traceability and sustainability. The fourth case study involved a consumer test with 105 Italian consumers. The consumer test aimed to verify the influence of external variables provided to consumers, in particular, the effect of sustainability information, on the hedonic scores for two different Mediterranean fish species. The fifth case study was carried out in cooperation with the NOFIMA research centre (Tromsø). This activity focused on the development of a questionnaire sent to Northern European subjects to assess their propensity and knowledge for sustainability and traceability. The questionnaire was developed according to the Check All That Apply (CATA) method in which subjects had to assess perceptions of Red King Crab (Paralithodes camtschaticus) samples in different packaging settings. The results collected during this thesis highlighted how sensory analysis can be a useful tool for the evaluation of parameters such as freshness, authenticity and quality, and also for assessing both consumer perceptions of seafood and their related aspects.

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