Development of value-added fishery products

Abstract

Studies on the development of value-added products using arrow squid (Loligo sp.) and bullet tuna (Auxis rocheii, R.) were conducted. The recommended steps in new product development were systematically followed while establishing control to all steps in these product development studies to ensure that the requirements for quality fishery products are met. New product concepts were generated, evaluated, and refined. The most plausible concepts were then advanced to the product optimization stage wherein samples were subjected to a series of sensory evaluations to come up with the standardized formulations. Three (3) squid products, namely squid nuggets, squid loaf, and squid rolls, and two (2) bullet tuna products, namely tuna loaf and dried seasoned tuna, were then subjected to either accelerated or actual shelf life testings, consumer acceptability testings, and cost analyses. In collaboration with a private company, the most promising technologies generated from the preceding activities were advanced to pilot-scale production in which the HACCP-concept of quality assurance was applied, and the hazards and critical control points associated with each step in the production of the new products were established. The resulting products were finally subjected to consumer testing at the Japan Food Expo '95 which proved their acceptability to the export market as well as the products' feasibility for commercialization.