![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
The United Nations estimates that the world will need additional seafood to sustain the growing population. Rising costs and concerns regarding food safety and environmental sustainability have encouraged reducing the use of marine-derived feedstuffs in aquaculture. The primary purpose of this project was to test for consumer acceptance of hybrid striped bass raised on a soy-maximized diet. The results showed that culinary professionals could not distinguish a difference between fish raised on traditional feeds versus soy-maximized feeds. Culinary professionals expressed an overall preference for fish fed the soy-maximized feeds. Results from this study suggest future marketing for fish raised on sustainable feeds.
Acknowledgments
The authors gratefully acknowledge Kate Zimmerman, John Bowser, Andy Coursey, Charley Foxx, Brian Gause, Mike Hill, Anthony Hamberg, Justin Rosenquist, and Andy Yung for their help in conducting the feeding trial and the numerous Fisheries and Illinois Aquaculture Center students and staff who assisted with pond maintenance and sample collection. The authors further acknowledge the Illinois Soybean Association (Grant #10-ISA-36-444-1) and the SIUC REACH program for their support of this project. Lastly, the authors thank the journal editor and reviewers for their time and insight for improving this article.