Sensory and quality properties of aquaculture products influenced by insect-based and aquatic-origin diets: A review

Aquaculture plays a critic role in food security and supplying healthy foods. Replacing fishmeal and soybeans with new protein ingredients such as insect- and aquatic-based dietary compounds to reduce breeding costs is one of the priorities of the aquaculture industry. These new compounds are valuable sources of proteins, amino acids, fatty acids, vitamins, and minerals that can be used in aquatic nutrition. This article systematically reviews the effects of using these compounds on the quality and sensory properties of aquaculture products. The review of sources shows that the excessive application of these ingredients in the diet of farmed aquatic animals has a significant influence on their quality and sensory characteristics. Therefore, it is necessary to conduct a systematic review of published scientific sources in order to achieve reliable results. This study also highlights the importance of using quality and sensory analysis of aquacultured products when using new nutritional sources and provides practical information for aquaculture stakeholders, especially fish nutritionists.