What question did this study set out to answer?

This study aims to valorise the European catfish by developing and characterising value-added food products from fillets and processing scraps.

July 31, 2026FoodsOpen Access

Development of Value-Added Food Products from European Catfish (Silurus glanis) to Support Its Valorisation and Capture in the Tagus River, Portugal

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Randomized trial develops value-added food products in underexploited European catfish, highlighting nutritional benefits.

This study aims to valorise the European catfish by developing and characterising value-added food products from fillets and processing scraps.
Developed six value-added food products using European catfish fillets and scraps.
Evaluated nutritional, microbiological, textural, and sensory properties of the products.
Performed microbiological analyses to detect pathogens and assess safety.
Confirmed absence of Salmonella spp., Listeria monocytogenes, and E. coli in all products.
Protein content ranged from 10.05 to 16.89 g/100 g with complete essential amino acid profiles.
Sensory evaluation indicated overall positive acceptance, with some formulations requiring optimisation.

Reis et al. (2026) studied this question.

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