The University of Parma and University of Pisa research teams went to ALMA – The School of Italian Culinary Arts to conduct a sensory evaluation on the fish that had been experimentally farmed.
Before the sensory analysis, some presentations were conducted by members of the University of Parma (Giovanni Sogari e Giulia Andreani) and the University of Pisa (Simone Mancini ed Emma Copelotti) to food experts. After the first round of presentations, sensory research took place. This involved the evaluation by 26 food experts (of which socio-demographic data were collected) of a fish fed with traditional feed and an insect-fed fish. The evaluation was conducted using a duo-trio test, which tests the overall difference between two samples in comparison to a reference sample. The duo-trio test was used to evaluate the difference in the row and cooked seabream. After the sensory study, food experts discussed potential differences. Finally, the seminar concluded with a final presentation on the use of insects as feed and the project and its objectives were presented.
The objective of taking InsectFish products to ALMA was to obtain the opinions, perceptions, and sensory evaluations of food experts regarding insect-fed fish in comparison to conventional fish. eabreams were farmed at UNIPI with two different feeds: one containing a partial substitution of fish meal with insect powder and a conventional one.The results obtained from this experience will be compared with the chemical analysis to find any matches.
