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

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