Development of the new products and design of brand name and logo

All Pacific saury were transported to the pilot plant of the Department of Seafood Science, National Kaohsiung University of Science and Technology (NKUST), at frozen status and stored in − 20 °C freezers. Before processing, all fish were defrosted by running tap water, eviscerated, then the fine bones were removed completely. The processing procedures for the new products are described below:

The reheating parameters for frozen products, Minced saury with pork and Saury roll with roe, were determined by the sensory evaluation after reheating, which showed no observed difference between fresh and rehearing products.

The final recipe and procedures were determined by a group of experts at the Kaohsiung Fishermen’s Association and NKUST. The proportions of saury in the aforementioned products were 22–23%, 81–82%, 75–76, and 47–48%, respectively, in the order from Minced saury with pork to Saury with XO sauce. After a sensory evaluation composed of 20-trained panelists, recipe and procedures were modified. Two promotion events were held and totally around 500–600 people attended. The frozen products were reheated and served. Dried saury was severed directly. The opinions of attendants toward to products were asked verbally and recorded. Small adjustments of taste and texture were conducted based on the feedback of the event attendants. In addition, the Labels of Nutrition Facts of the products were determined by a certificated laboratory. A new brand name and logo were designed by the Department of Industrial Design, NKUST, to promote these products.