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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60076658:12520/25:43909642

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

30308 - Nutrition, Dietetics

Projekt

<a href="/cs/project/QK22010177" target="_blank" >QK22010177: Optimalizace přikrmování a managementu rybniční akvakultury</a><br>

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2025

Kód důvěrnosti údajů

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

Název periodika

Aquaculture Reports

ISSN

2352-5134

e-ISSN

—

Svazek periodika

40

Číslo periodika v rámci svazku

15 March 2025

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

9

Strana od-do

"art. no. 102647"

Kód UT WoS článku

001413242900001

EID výsledku v databázi Scopus

2-s2.0-85215864555