Updated technologies improve efficiency, reduce costs for mussel seed in Brazil
The authors conducted research to improve the uptake of mussel seed in artificial collectors and optimize the amount of seed used in mussel farming.
Byproduct utilization for increased profitability, part 5
Fish protein hydrolysates have been used in the food industry for the development of antioxidants, emulsifiers, flavoring agents, anti-bacterial agents and feed. As natural products, they have a growing acceptance, since natural products are preferred by some consumers over industrial products.
Why don’t we eat more seafood?
A variety of factors combine to limit seafood consumption. Seafood is perceived to be expensive, and safety perceptions influence consumer buying decisions. Culture and tradition also play roles in forging seafood-eating habits.
Mechanisms of shrimp coloration
Color can impact the price of shrimp, with dark red preferred in some markets. Research using colorimeters to quantify color in raw and cooked shrimp found that although shrimp raised on white or black substrates exhibited different coloration, total carotenoid levels were the same in all the animals.
Evolution of shrimp farming in Bangladesh
The social and environmental improvements – in combination with job-generating foreign investment – have led to wide acceptance of shrimp farming in Bangladesh.
Czeching seafood consumption
The Czech Republic is one of Europe’s largest fish producers and the world’s fourth-largest producer of freshwater ornamental and aquarium fish.
Seafood in Korea
Korea has always had a love for seafood. Aquaculture is now playing an increasing role in supplying that seafood. High consumption of fish has been associated with a lower risk of metabolic syndrome in men, but not women.
Salmon’s position among European consumers
In a survey, 500 consumers from the United Kingdom, Russia, France, Germany and Sweden rated salmon second overall to chicken and ahead of pork and beef. Salmon scored high in all countries for healthiness.
North American markets for fresh tilapia, part 2
Overall costs for hand filleting tilapia relate primarily to labor and the throughput of fish to be filleted. Labor is the largest expense. Salaries vary, and cutters’ yield efficiencies increase with practice.
North American markets for fresh tilapia, part 3
An analysis of tilapia processing in which the cost of the fish was not included found that automated cutting of fillets was significantly less expensive than hand cutting.
Seafood in Japan
Seafood has played a prominent role in Japan’s food history. The country helped spread sushi, surimi and tempura, and fish consumption by the Japanese is still among the highest in the world. Their taste for seafood also contributes to better health.
North American markets for fresh tilapia, part 1
A survey of major market sectors to identify further market potential for fresh tilapia found that both big-box retailers and traditional grocery stores offered little room for achieving premium prices for tilapia fillet products.
DNA barcoding applications in aquaculture
DNA barcoding is an exciting tool for the identification of fish. Even non-taxonomists can classify organisms through the molecular taxonomy technique.
Product knowledge activates price consciousness for seafood consumers
When the price for a newly introduced seafood product was unknown to consumers, a study found, price consciousness affected purchase intentions among consumers with high levels of general product category knowledge.
Moisture-retention treatments connected to odors in tilapia fillets
An investigation into ammonia-like odors in tilapia fillets that could result in product rejection traced the source to moisture-retention chemicals.
How is pangasius perceived in Norway?
In a study of Norwegian consumers asked to evaluate pangasius fillets, the extrinsic cues corporate social responsibility, endorsement and country of origin had different effects on evaluative variables.