Improving future fish consumption: A case study on developing fish products for preschool children

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00023001%3A_____%2F25%3A00085375" target="_blank" >RIV/00023001:_____/25:00085375 - isvavai.cz</a>

Alternative codes found

RIV/60076658:12520/25:43909642

Result on the web

<a href="https://www.sciencedirect.com/science/article/pii/S235251342500033X?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S235251342500033X?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.aqrep.2025.102647" target="_blank" >10.1016/j.aqrep.2025.102647</a>

Result language

angličtina

Original language name

Improving future fish consumption: A case study on developing fish products for preschool children

Original language description

This study investigates the sensory, nutritional, and microbiological characteristics of various fish products designed for kindergarten consumption. In sensory evaluations, products with 1.6 % salinity were preferred over the adult-oriented 2 %, with sausages, fish kebab, and balls being favored, indicating a predisposition for conventional meat product shapes. Preferred colors were pinkish and yellow, but shape was deemed the most significant factor for appeal. Taste tests showed preferences for standard children snack seasoning, cranberries, and herbs, with scores of 77.5, 72.5, and 60, respectively. Notably, positive motivational strategies by teachers significantly improved children&apos;s acceptance of the fish products. Among the tested items, fish pates, balls, ham, and sausages rated highest, while responses to fish spread were moderate. Microbiological analysis confirmed all products met European (EU) standards with Listeria monocytogenes levels (0 before product left producer, &lt;10 CFU/g during 3-week shelf-life), ensuring safety. Nutritional assessments highlighted balanced protein (14.3-17.2 g/100 g) and varied fat contents (6.6-18.3 g/100 g), with salt levels (1.54-1.7 g/100 g) significantly lower than traditional smoked products, aligning with healthier standards for children. The omega-3 fatty acid content (Eicosapentaenoic Acid (EPA) + Docosahexaenoic Acid (DHA) 265 mg/ 100 g in fish ham to 1067 mg/ 100 g in fish sausages) exceeded recommended daily intake of EPA+DHA (&gt;100 %; average 233 %), underscoring health benefits, especially from other boneless parts of fish beyond just fillets. Economic evaluations indicated that production costs varied (cost: 3.69-7.19 USD/kg, price: 5.51-10.71 USD/kg excluding taxes) inversely with the use of fish fillets versus fish baader. Oxidative stability tests showed malondialdehyde concentrations (&lt;0.8 &lt;mu&gt;g/g) remained within acceptable limits over 20 days chilled-storage, ensuring product integrity. These findings highlight the impact of shape, color, and educator motivation on children&apos;s preferences and a strategic approach to developing fish-based preschool meals that could foster healthier eating habits among children.

Czech name

—

Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

30308 - Nutrition, Dietetics

Project

<a href="/en/project/QK22010177" target="_blank" >QK22010177: Optimalisation of supplemental feeding and management of pond aquaculture</a><br>

Continuities

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Aquaculture Reports

ISSN

2352-5134

e-ISSN

—

Volume of the periodical

40

Issue of the periodical within the volume

15 March 2025

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

9

Pages from-to

"art. no. 102647"

UT code for WoS article

001413242900001

EID of the result in the Scopus database

2-s2.0-85215864555