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Molecular caviar” of hydrolyzed collagen from tilapia skin: marketing and sensory perception

MOJ Food Processing & Technology
Tatiane Meneses Brandão,1 Nayara Kelen Miranda Mendes,2 Willy Kelvin dos Anjos Candeira,3 Jefferson Messias Borges,4 Paulo Henrique Machado de Sousa,5 Robson Alves da Silva,6 Maria Christina Sanches Muratori2


Development of new commercialized products and new recognized products that are increasingly innovative and promising. Among the ingredients that suit the characteristics, there is the hydrolyzed collagen of Nile tilapia (Oreochomis niloticus), extracted from the skin of some promissory tilapia to be discarded, as an alternative due to its nutritional and technological characteristics. Considering the importance of innovation in the food market and the use of healthy and sustainable ingredients for consumers, the marketing and sensory perception of a “molecular caviar” developed with the ingredient hydrolyzed collagen from tilapia skin was evaluated. The new product (molecular caviar) was compared with caviar (from sturgeon), via photographic records and questions about its sensory and marketing aspects, in a questionnaire made available on the Google Forms online platform, between October and November 2021 (pandemic period of SARS-COV 19). After analyzing the data, it was observed that the molecular caviar of hydrolyzed collagen from tilapia skin showed a high level of acceptability and purchase intent. In conclusion, molecular caviar appears as a possibility for the use and consumption of hydrolyzed collagen from tilapia skin


molecular caviar, hydrolyzed collagen, tilapia skin, sustainability, innovation