Sensory characteristics of different cod products related to consumer preferences and attitudes

Sveinsdóttir, Kolbrún; Martinsdóttir, Emilía; Green-Petersen, Ditte; Hyldig, Grethe; Schelvis, Rian; Delahunty, Conor M.

doi:10.1016/j.foodqual.2008.09.002

Cited by 93 publications

(92 citation statements)

References 40 publications

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“…In keeping with previous studies, familiarity with seafood was found to influence seafood consumption in Australia, with lighter seafood consumers being less informed about fish, less familiar with fish, and not knowing how to prepare and serve fish (Sogn-Grundvåg & Østli, 2009;Sveinsdóttir et al, 2009;Verbeke et al, 2007). Lack of familiarity with seafood leads some Australian consumers to revert to familiar foods such as meat and poultry, thus reinforcing entrenched eating habits, creating a vicious circle.…”

Section: Discussionsupporting

confidence: 70%

“…Conversely, a lack of familiarity with preparing fresh seafood means that some consumers perceive difficulty in selecting and cooking seafood (Olsen, 2004;Scholderer & Grunert, 2001;Sogn-Grundvåg & Østli, 2009;Sveinsdóttir et al, 2009). Familiarity with a product category influences self-confidence in making decisions with respect to that product category (Verbeke, Vermeir & Brunso, 2007).…”

Section: Introductionmentioning

confidence: 99%

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The Role of Habit, Childhood Consumption, Familiarity, and Attitudes Across Seafood Consumption Segments in Australia

Birch

Lawley

2013

Journal of Food Products Marketing

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Australian consumers hold very favourable attitudes toward seafood with key drivers to consumption being taste, convenience, diet variety and health benefits. Nevertheless, despite these positive attitudes, seafood consumption remains below many other countries. In this paper, we investigate the influence of habit including regular childhood consumption, familiarity with seafood, and attitudes toward seafood on seafood consumption and consumption occasions. Habit and lack of familiarity with seafood were found to lead to lower levels of seafood consumption, while positive attitudes toward seafood were associated with more regular seafood consumption. People who consumed seafood on a regular basis as a child were more likely to be more familiar with seafood and be in the habit of consuming seafood in adulthood. Patterns of childhood consumption occasions were found to be associated with adult consumption occasions. Based on these findings, we discuss possible strategies and behavioural interventions for further investigation, which are grounded in habit theory and are aimed at changing seafood eating habits, increasing childhood consumption, and reducing the lack of familiarity with seafood.

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Section: Discussionsupporting

confidence: 70%

Section: Introductionmentioning

confidence: 99%

The Role of Habit, Childhood Consumption, Familiarity, and Attitudes Across Seafood Consumption Segments in Australia

Birch

Lawley

2013

Journal of Food Products Marketing

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“…In 2002 fish consumption in Iceland had decreased by 30% since 1990 (Steingrimsdottir et al 2003). A further decrease in fish consumption was reported by Sveinsdottir et al (2009). Fish consumption was considerably lower among the youngest consumers.…”

Section: Introductionmentioning

confidence: 86%

“…Icelanders have easy access to fresh/frozen fish fillets/steaks and other fishery products. Fish consumption in Iceland is about two fish meals per week (Sveinsdottir et al 2009) but Iranians consume less than two fish meals per month (Shilat 2005(Shilat , 2008. However educational programs and developing fish based products have been affecting dietary habits and consequently increasing fish consumption in Iran.…”

Section: Characteristics Of Consumers and Acceptance Testsmentioning

confidence: 99%

Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack

et al. 2010

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Corn snack fortified with 7% fish protein powder made from saithe (Pollachius Virens) surimi was selected by expert panel from industry for consumer studies in Iran and Iceland. They hedonically screened products with 3%, 5%, 7% and 9% fish protein powder. Snack containing 9% fish protein powder (FP) had significantly lower liking for odour, texture, flavour, and overall acceptability than the other three prototypes. Snacks fortified with 3%, 5%, and 7% FP had similar sensory attributes. Therefore, snack with the highest level of FP (7%) was selected for acceptance tests. It was seasoned with cheese powder, vegetable oil, salt, and colorant. The amount of protein, moisture, fat, ash and salt in fortified corn snack (FCS) was 12%, 2%, 31%, 3%, and 2% respectively. Consumers' acceptance was studied using a central location test method. Consumers were 6-16 years old children in two communities (Iceland and Iran). They liked FCS but Iranian children favoured it more than Icelandic children. Majority of parents of the participants expressed their willingness to choose this product when buying snacks.

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“…The consumption of fish once or two times per week is very beneficial for human health as proven by many research studies (Sveinsdottir et al 2009). Lepidocybium flavobrunneum fish consumption can be increased by an attractive method of putting spicy marinades on the steaks surfaces and packaging them in multi-purpose packaging e.g.…”

mentioning

confidence: 99%

Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products

Buchtová¹,

Đorđević²,

Kočárek³

et al. 2015

Czech J. Food Sci.

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Buchtová H., Đorđević Đ., Kočárek S., Chomát P. (2014) The chemical composition (nutritional and freshness parameters) and sensory characteristics were evaluated of escolar (Lepidocybium flavobrunneum) defrosted raw fillets and steaks that were marinated differently (pepper, onion, chilly, herbs, knusper, and hot) and packaged in a manner suitable for microwave heating (Darfresh ® Simple Steps ® ). The study was carried out by using 8 skinless fillets of Lepidocybium flavobrunneum. The selected 18 parameters, i.e. dry matter/moisture, crude protein, net protein, collagen, net muscle protein, lipid, ash, saccharide, energy value, pH, water activity, salt content, total volatile basic nitrogen, trimethylamine, free fatty acids, peroxide value, and thiobarbituric acid assay were evaluated.The results indicate that the sample of Chilly marinated steaks was evaluated as the best one (90.29 ± 9.82), however, the samples of Herbs (89.6 ± 13.89) and Knusper (88.64 ± 15.59) marinated steaks also received more than 85 points for the overall impression. Control sample received the smallest number of points (71.7 ± 26.54) for the overall impression.

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Sensory characteristics of different cod products related to consumer preferences and attitudes

Cited by 93 publications

References 40 publications

The Role of Habit, Childhood Consumption, Familiarity, and Attitudes Across Seafood Consumption Segments in Australia

The Role of Habit, Childhood Consumption, Familiarity, and Attitudes Across Seafood Consumption Segments in Australia

Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack

Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products

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