Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 2
Written by Ionela Florentina TOMA (ENACHE), Gratziela Victoria BAHACIU, Daniela IANIȚCHI, Nela DRAGOMIR, Angelica DOBRE, Iuliana Ștefania BOLOLOI, Gabriela BERECHET, Carmen Georgeta NICOLAE
Fish by-products have low economic value but present potential for use in increasing added value, reducing losses, and mitigating global food waste. The present study aims to develop innovative products that utilize tuna by-products by integrating them into human consumption. Thus, two types of butter croissants with tuna by-product fillings were created. The croissants were developed at the University of Agronomic Sciences and Veterinary Medicine of Bucharest in the Pilot Bakery Station. After creating the recipes and production technologies for the croissants containing fish by-products, consumer acceptance was assessed through sensory analysis tests. The evaluation criteria included taste, aroma, colour, overall appearance, and texture. The results showed that the created and tested products are suitable for large-scale consumption. The study's findings demonstrated that the innovative products developed represent an effective alternative for valorising fish by-products.
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