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Dimensions for the valorisation of sea urchin (Paracentrotus lividus) gonads production through the eyes of experienced chefs
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Orientador(es)
Resumo(s)
The main goal of this research was to explore and understand Chefs’ perceptions regarding sea urchin gonads
sensorial features, production and use, with an emphasis on echinoculture. This study used a mixed methodology,
where three groups of chefs were interviewed: Michelin star, from Ericeira and from Algarve, these being the
two main regions of sea urchin consumption. During the interviews, Chefs exposed that there is some apprehension
regarding the consumption of sea urchin mainly due to their appearance. Moreover, this product is yet to
be explored in Portugal where it still sits in a niche market, emphasizing the need to advertise benefits and
sensory pleasure that this product could provide. Furthermore, the existent preconception and suspicion about
aquaculture products and their acceptance should be countered, since the future availability of these gourmet
products and other seafood commodities with high-quality will be dependent on their production in sustainable
culture systems. The Chefs also performed sensory evaluation through the application of Projective Mapping with
Ultra Flash Profiling, showing that sea urchin gonad’s sensory properties were mainly influenced by sex. These
results emphasize the need for communication and marketing strategies through locals, chefs and gastronomic
events, focused on the promotion of consumers awareness about the exclusivity of this product and the
importance of aquaculture for the future of the seafood market.
Descrição
Palavras-chave
Gonads Interviews Michelin star chefs Projective mapping Sensory features
Contexto Educativo
Citação
Baião, L.F., Moura, A.P., Rocha, C., Valente, L.M.P., Cunha, L.M. (2021). Dimensions for the valorisation of sea urchin (Paracentrotus lividus) gonads production through the eyes of experienced chefs. International Journal of Gastronomy and Food Science, 26, 100438, doi: https://doi.org/10.1016/j.ijgfs.2021.100438
Editora
Elsevier