Consumer Attitudes Toward Fresh and Frozen Fish

Peavey, Stephanie; Work, Therese M.; Riley, John D.

doi:10.1300/j030v03n02_07

Cited by 18 publications

(11 citation statements)

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“…For a consumer, 'eating quality' of fish is associated with freshness (Peary et al, 1994;Nielsen et al, 1997;Olafsdottir et al, 1997)-fish must be prepared and eaten directly out of the sea. It is, however, not the attitude consumers have when they buy fish; analysis of the market shows even frozen fish has a considerable market share (Grainger, 1999).…”

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confidence: 99%

‘Eating Quality’ of Fish—A Review

Nielsen

Hyldig

Larsen

2002

Journal of Aquatic Food Product Technology

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The quality of fish is a very complex concept. Quality is frequently described using terms related to nutritional, microbiological, biochemical and physiochemical characteristics alone, but none of these terms serve as adequate indices of quality-sensory perception and consumer acceptability must be included. This paper discusses some of the sensory methods that can be used for fish as objective markers of quality in the chain from catch to consumer with focus on methods used for evaluation of whole raw fish and suggest methods and systems that can build a bridge between research and development, industry, marketing and consumer.

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confidence: 99%

‘Eating Quality’ of Fish—A Review

Nielsen

Hyldig

Larsen

2002

Journal of Aquatic Food Product Technology

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“…Responses in this study indicated that they (parents) were likely to feed this product to their children whether or not they were salmon consumers. Peavey and others (1994) reported that consumer opinion of salmon is a positive one but they expect its cost to be higher than that of other protein sources. The most important determinant of purchase appeared to be visual appeal.…”

Section: Resultsmentioning

confidence: 99%

Effect of Salmon Type and Presence/Absence of Bone on Color, Sensory Characteristics, and Consumer Acceptability of Pureed and Chunked Infant Food Products

Desantos

Lakshmanan

Bechtel

et al. 2010

Journal of Food Science

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Salmon-based infant food (puree) and toddler food (puree plus chunks) were manufactured from pink salmon, with and without bone, and from Sockeye salmon, with and without bone, to contain 45% salmon, 55% water, and 5% starch. Products were retort processed at 118 to 121 degrees C for 55 min in a steam-jacketed still retort. A trained descriptive panel (n = 7) evaluated infant and toddler foods separately. Instrumental color, pH, and water activity were also determined. Infant and toddler foods were also evaluated by a consumer panel (n = 104) of parents for product acceptability. During the manufacturing process (cooking, homogenization, retort processing), salmon infant food from pink salmon lost much of its characteristic pink color while that from sockeye salmon retained a greater amount. Bitterness was more evident in samples with bones. In the toddler food formulation containing chunks, the odor and flavor characteristics were influenced primarily by the type of salmon. The presence of bone affected visual pink color and lightness, and salmon odor only. Consumers scored products made with sockeye salmon as more acceptable despite the fact that they had more off-flavor than products from pink salmon. The appearance and thickness of the pureed infant food was more acceptable than the toddler food with chunks despite the chunky toddler product having more acceptable salmon flavor. This indicates that the color and appearance of the prototypes were the main drivers for liking. Of the total number of parents surveyed, 73% would feed this salmon product to their children.

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“…Improving product quality is a way to increase profitability while maintaining sustainability, enabling more revenue to be generated from a catch without increasing its size. Furthermore, consumers are beginning to demand higher quality products, such that high product quality is no longer simply a factor of price, but sometimes necessary to obtain market entry at all (Altintzoglou & Heide, 2016;Peavy, Work, Riley, 1994). Therefore, the ability to rapidly sort raw material by quality would greatly benefit the processors.…”

Section: Introductionmentioning

confidence: 99%

Predicting liquid loss of frozen and thawed cod from hyperspectral imaging

Anderssen

Stormo

Skåra

et al. 2020

LWT

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As the ability to appraise the quality of every fish in a delivery in a consistent, objective, and rapid manner has numerous advantages for both sellers and buyers, there has been much research into methods to achieve this. One possible proxy for quality assessment is liquid loss, which correlates with undesirable sensory attributes. This study evaluated whether hyperspectral imaging could predict liquid loss on samples that had undergone a program of freezing and thawing. Vacuum-packaged cod loins were split into two groups, one which was kept chilled and the other that underwent a program of freezing and thawing. Multivariate analysis of the hyperspectral imaging data on the chilled samples could predict liquid loss with good accuracy for samples that underwent no further processing. Analysis of data from the hyperspectral images of the frozen and thawed cod samples also showed a good ability to predict their liquid loss. These results indicate that hyperspectral imaging is a promising method for non-invasive quality monitoring of cod products in different processing states. Also, whereas previous research had been unable to predict sample processing protocols, improvements to the hyperspectral imaging technology now enables identification of samples based on freezing and thawing procedures.

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Consumer Attitudes Toward Fresh and Frozen Fish

Cited by 18 publications

References 0 publications

‘Eating Quality’ of Fish—A Review

‘Eating Quality’ of Fish—A Review

Effect of Salmon Type and Presence/Absence of Bone on Color, Sensory Characteristics, and Consumer Acceptability of Pureed and Chunked Infant Food Products

Predicting liquid loss of frozen and thawed cod from hyperspectral imaging

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