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Development of a novel Cape anchovy (Engraulis capensis)-based ready-to-eat canned food product for human consumption: A consumer-led approach
Food Science - MSc
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| Format: | Thesis |
| Language: | en_ZA |
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2021
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| _version_ | 1867613929271721984 |
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| access_status_str | Open Access |
| author | BASSON, SALENE HAMLIN |
| author2 | Krügel, M |
| author_browse | BASSON, SALENE HAMLIN Krügel, M |
| author_facet | Krügel, M BASSON, SALENE HAMLIN |
| author_sort | BASSON, SALENE HAMLIN |
| collection | Thesis |
| description | Food Science - MSc |
| format | Thesis |
| id | oai:scholar.sun.ac.za:10019.1/110462 |
| institution | Stellenbosch University (South Africa) |
| language | en_ZA |
| last_indexed | 2026-06-10T12:43:57.159Z |
| license_str | Not specified — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from SUNScholar — Stellenbosch University Repository |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| record_format | dspace |
| source_str | SUNScholar — Stellenbosch University Repository |
| spelling | oai:scholar.sun.ac.za:10019.1/110462 Development of a novel Cape anchovy (Engraulis capensis)-based ready-to-eat canned food product for human consumption: A consumer-led approach BASSON, SALENE HAMLIN Krügel, M Marais, Jeannine Food Science Anchovy, Consumer-led, Innovation, Ready-to-eat, canned food product Food Science - MSc This research was conducted as part of a consumer-led new product development (NPD) study with interest in improving the utilisation of Cape anchovy (Engraulis capensis) in South Africa (SA). Consumption of pelagic fish can be greatly increased by making better use of the existing catch. Despite seafood being increasingly recognised as an important part of global food security, landings of SAs anchovy are used exclusively for fish meal and fish oil production. It is evident that improved utilisation of the Cape anchovy should become an important challenge for food product manufacturers. The latter may be achieved not only through improved handling and processing techniques but also product diversification. However, the food production sector is challenged by consumers’ preferences. Active collaboration with consumers has been recognised as key for the development of successful new products. As part of NPD, market research, product safety and quality factors, and consumer analysis were investigated. Qualitative research was used to obtain consumer insight for the design of an anchovy-based food product concept. Two focus groups and three overt non-participant observations were conducted among a total of 33 low-income Xhosa women. Results revealed three themes which were used to refine the product concept: affordability; convenience; and expectations. It was expected that tailoring the product concept to consumers’ preferences will have a constructive influence on food security in low-income SA communities. Consequently, a ready-to-eat (RTE) canned product, containing Cape anchovy combined with diced vegetables in a BBQ flavoured sauce, was developed. Two heat penetration tests were carried out in a static water spray retort to determine heat process parameters for obtaining commercial sterility. For the final product prototype, a lethality (F0) value of 4.14 was established. Visual inspection and double seam examination ensured the quality and integrity of the cans, since results were within upper and lower limit specifications. A thermal process of 75 min at 118°C was found sufficient for producing a commercially sterile anchovy-based canned product. As a part of investigating the effective use of E. capensis as a food source, this study also challenged the use of ungutted anchovy as raw material. These treatments (Treatment 1 = gutted, Treatment 2 = ungutted) were analysed to determine and compare microbiological safety and nutritional composition. According to nutritional analysis, both gutted and ungutted treatments can claim for source of protein, very high in omega-3, source of dietary fibre, and low in total fat. Microbiological results and histamine content were below the permittable limits; therefore rendering both treatments safe for consumption. Affective testing using the 9-point hedonic scale and the simple paired preference test were the sensory evaluation methods used to establish acceptance and preference towards the two product variants. The target consumer group was identified as Xhosa women, who are mothers and live in low-income SA communities, of which 78 individuals participated. Liking was higher (P<0.05) for T1 regarding taste, colour, smell and overall liking than for T2. Accordingly, there was significant preference for T1 (P≤0.05). When panellists could select ‘yes’ for both treatments, rather than only pick one, 95% and 78% panellists indicated that their children will like T1 and T2, respectively. The affective results indicate that the product concept and attributes meet the needs of the target consumer group and that Cape anchovy has the potential to enter the domestic market as a canned product for human consumption. These results also indicate that it is possible to achieve consumer acceptance of an ungutted anchovy-based product. The use of ungutted Cape anchovy may be a promising approach to reduce the production of fish waste and to exclude labour-intensive processing steps, thereby possibly lowering production cost and overall product price. New product development of an anchovy-based product successfully employed this underutilised species to provide a safe, nutritious, and acceptable alternative protein source. 2021-05-14T08:13:49Z 2021-05-14T08:13:49Z 2021-03 Thesis http://hdl.handle.net/10019.1/110462 en_ZA application/pdf |
| spellingShingle | Anchovy, Consumer-led, Innovation, Ready-to-eat, canned food product BASSON, SALENE HAMLIN Development of a novel Cape anchovy (Engraulis capensis)-based ready-to-eat canned food product for human consumption: A consumer-led approach |
| title | Development of a novel Cape anchovy (Engraulis capensis)-based ready-to-eat canned food product for human consumption: A consumer-led approach |
| title_full | Development of a novel Cape anchovy (Engraulis capensis)-based ready-to-eat canned food product for human consumption: A consumer-led approach |
| title_fullStr | Development of a novel Cape anchovy (Engraulis capensis)-based ready-to-eat canned food product for human consumption: A consumer-led approach |
| title_full_unstemmed | Development of a novel Cape anchovy (Engraulis capensis)-based ready-to-eat canned food product for human consumption: A consumer-led approach |
| title_short | Development of a novel Cape anchovy (Engraulis capensis)-based ready-to-eat canned food product for human consumption: A consumer-led approach |
| title_sort | development of a novel cape anchovy engraulis capensis based ready to eat canned food product for human consumption a consumer led approach |
| topic | Anchovy, Consumer-led, Innovation, Ready-to-eat, canned food product |
| url | http://hdl.handle.net/10019.1/110462 |
| work_keys_str_mv | AT bassonsalenehamlin developmentofanovelcapeanchovyengrauliscapensisbasedreadytoeatcannedfoodproductforhumanconsumptionaconsumerledapproach |