Effect of a hydroponic maize-based diet in a multitrophic culture environment on the sensory quality of tilapia (Oreochromis sp.) meat

Abstract

The study evaluated the sensory acceptance of tilapia meat (Oreochromis sp.) cultured under sustainable conditions, fed with hydroponic maize in an integrated multi-trophic system. The objective was to analyze consumer perceptions regarding taste, odor, texture, and appearance to determine its potential for commercialization without rejection. The analysis confirmed the instrument’s internal consistency and the construct validity of the sensory dimensions, establishing that the hydroponic diet and the multi-trophic cultivation produce a product that is acceptable and perceptually high quality. A quasi-experimental design was adopted, as the independent variables (the hydroponic maize-based diet and the multi-trophic cultivation system) were manipulated while maintaining partial control over external factors that could affect the sensory quality of tilapia meat. The results showed an overall positive assessment, highlighting texture and appearance as key attributes. The research advances understanding of the relationship between sustainability and sensory quality, providing empirical evidence that supports the adoption of sustainable aquaculture systems with potential for commercial expansion. The social importance of this study also lies in its potential to contribute to food security and the resilience of communities dependent on fishing and aquaculture. Tilapia raised in these systems can reduce pressure on natural resources and decrease external inputs, promoting responsible agricultural practices, generating local employment, and strengthening regional value chains. In contexts of demographic growth and climate change, these technologies can contribute to greater food sustainability and to reducing environmental impacts, strengthening the security and autonomy of producing communities.