Consumer Preference and Description of Salmon in Four Northern Atlantic Countries and Association with Sensory Characteristics

Abstract

The focus in this article is on the relation between consumer preference and objective description of the product profile of salmon. A consumer study of eight salmon products was carried out in Iceland, Denmark, the Netherlands, and Ireland. In addition, objective sensory profiling using a trained sensory panel was performed on the products, which varied according to storage method, storage time, origin, and species. For five out of eight samples, no significant differences in overall liking between the countries were found in the consumer study. However, the consumers gave the samples significantly different descriptions. There was a strong correspondence between the consumer descriptions and the sensory profile.

Investigation of sensory profiles and hedonic drivers of emerging aquaculture fish species

“…). The importance of juiciness as a positive hedonic driver has been underlined by previous studies and it applies both to meat and fish products . Regarding the connection between firmness and consumer hedonic responses, which were negatively related in this study, the literature evidence is not consistent; some authors support that the higher preference for wild‐caught fish can be attributed to their firmer texture when compared to their farmed counterparts, whereas other studies indicated that the opposite applies, with tender‐textured fish acquiring higher hedonic ratings .…”

“…45,[47][48][49][50] Regarding the connection between firmness and consumer hedonic responses, which were negatively related in this study, the literature evidence is not consistent; some authors support that the higher preference for wild-caught fish can be attributed to their firmer texture when compared to their farmed counterparts, whereas other studies indicated that the opposite applies, with tender-textured fish acquiring higher hedonic ratings. 39,40,49 Yet it should be noted that, in general, the ideal intensity point for an attribute is hard to define and very much dependent on the product and the preferences of the population examined within a study. 51 With respect to odor/flavor variations, seafood odor/flavor and butter flavor were identified as positive hedonic drivers, whereas earthy odor/flavor had the opposite effect (Fig.…”

“…Of the 70 consumers that participated, 45 (64.3%) were male and 25 (35.7%) were female. The age of participants ranged from 18 to 64 years with subgroup distribution: young adults: 30.8%; middle adults: 38.5%; senior adults (51–64): 30.8%.…”

Consumers Preferences Analysis Toward International Marketing Strategy for Salmon from Japan

“…Some existing studies that analyze consumers' preferences in various countries for salmon imported from abroad include Herrmann et al (1993), Rora et al (2004), Green-Petersen et al (2009), and Muhammad and Jones (2011). In these previous studies, consumers' preferences for imported salmon in various places such as Japan, North America, the European Community (EC), France, Iceland, Denmark, the Netherlands, and Ireland were analyzed.…”

“…However, analysis of the three aforementioned countries that are important as Japan's marketing targets have not been done. Also, in Herrmann et al (1993) and Green-Petersen et al (2009), differences among salmon-producing countries were not taken into consideration, and in Rora et al (2004) and Muhammad and Jones (2011), salmon-producing countries were taken into consideration, but Japan was not included as one of them. Therefore, no useful information was able to be obtained for international marketing of salmon caught in Japan.…”