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Dimensions for the valorisation of sea urchin (Paracentrotus lividus) gonads production through the eyes of experienced chefs

2021Journal article Restricted access
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datacite.subject.sdg12:Produção e Consumo Sustentáveispt_PT
dc.contributor.authorBaião, Luís F.
dc.contributor.authorMoura, Ana Pinto de
dc.contributor.authorRocha, Célia
dc.contributor.authorValente, Luísa M. P.
dc.contributor.authorCunha, Luís Miguel
dc.date.accessioned2022-12-20T15:21:14Z
dc.date.available2022-12-20T15:21:14Z
dc.date.issued2021
dc.description.abstractThe 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.pt_PT
dc.description.sponsorshipThe authors would like to thank Tiago Sá from CIIMAR for providing technical support during the samples harvesting and transport. Luís F. Baião was financially supported by Fundação para a Ciência e a Tecnologia (FCT), Portugal, and Sense Test, Lda., through the industrial PhD grant PD/BDE/129043/2017. Work supported by project CAVIAR - Market valorisation of sea urchin gonads through dietary modulation (FA_05_2017_015), financed through programme Fundo Azul. Authors also acknowledge financial support from National Funds from FCT, within the scope of UIDB/05748/2020 and UIDP/05748/2020 (GreenUPorto) and UIDB/04423/2020 and UIDP/04423/2020 (CIIMAR).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBaião, 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.2021.100438pt_PT
dc.identifier.doi10.1016/j.ijgfs.2021.100438pt_PT
dc.identifier.issn1878-450X
dc.identifier.urihttp://hdl.handle.net/10400.2/12774
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationCharacterization of the sensory profile of sea urching aiming at the selection of premium gonads
dc.relationGreenUPorto - Research Center in Sustainable Agri-food Production
dc.relationGreenUPorto - Research Center in Sustainable Agri-food Production
dc.relationInterdisciplinary Centre of Marine and Environmental Research
dc.subjectGonadspt_PT
dc.subjectInterviewspt_PT
dc.subjectMichelin star chefspt_PT
dc.subjectProjective mappingpt_PT
dc.subjectSensory featurespt_PT
dc.titleDimensions for the valorisation of sea urchin (Paracentrotus lividus) gonads production through the eyes of experienced chefspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCharacterization of the sensory profile of sea urching aiming at the selection of premium gonads
oaire.awardTitleGreenUPorto - Research Center in Sustainable Agri-food Production
oaire.awardTitleGreenUPorto - Research Center in Sustainable Agri-food Production
oaire.awardTitleInterdisciplinary Centre of Marine and Environmental Research
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//PD%2FBDE%2F129043%2F2017/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05748%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F05748%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04423%2F2020/PT
oaire.citation.titleInternational Journal of Gastronomy and Food Sciencept_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameBaião
person.familyNameMoura
person.givenNameLuís
person.givenNameAna Pinto de
person.identifier2133638
person.identifierR-000-0Z4
person.identifier.ciencia-idCD19-22F9-B5C0
person.identifier.ciencia-idEE1F-27E6-C356
person.identifier.orcid0000-0002-8532-5132
person.identifier.orcid0000-0001-9197-8183
person.identifier.ridD-6395-2013
person.identifier.scopus-author-id51161546800
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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