Evaluation of Consumer Perception of New Aquaculture Products through Applying Focus Group and Check-All-That-Apply Methodologies.

A growing interest in healthy diets has increased demand for fish and seafood, with aquaculture playing a crucial role in meeting this need. Developing new aquaculture products can enhance their commercial value and address consumer demand, but it is unclear which products will be well-received. This study aimed to generate ideas for new products derived from sea bream and prawns, and to gather consumer opinions on these ideas, segmented by gender and age.

A Proteoglycan-Like Molecule Offers Insights Into Ground Substance Changes During Holothurian Intestinal Regeneration.

Extracellular matrix remodeling is an essential component of regenerative processes in metazoans. Among these animals, holothurians (sea cucumbers) are distinguished by their great regenerative capacities. We have previously shown that fibrous collagen as well as other fibrous components disappear from the connective tissue (CT) early during intestinal regeneration, and later return as the organ primordia form.

Accelerated processing of dry-cured ham. Part I. Viability of the use of brine thawing/salting operation.

In a previous study, the brine thawing/salting operation using frozen hams as raw material was proposed in order to obtain accelerated processing of dry-cured hams. The time needed to reach the same NaCl concentration on a dry weight basis and the same NaCl concentration in the ham liquid phase for the deeper areas at the end of the post-salting stage were determined. The aim of this work was to study the influence of the brine thawing/salting operation on the whole dry-cured ham manufacturing process, using the traditional thawing and salting methods as control.