SENSORY PROPERTIES OF WILD AND AQUACULTURED SOUTHERN FLOUNDER (PARALICHTHYS LETHOSTIGMA)

Abstract

There is considerable interest in the aquaculture of southern flounder, Paralichthys lethostigma, because of its worldwide market appeal, high market value and ability to grow in fresh or brackish water. This study was conducted to identify and define sensory properties of wild (WF), freshwater farm-raised (FFF) and saltwater farm-raised (SFF) southern flounder. In addition, consumer acceptance of these three sources of southern flounder was determined. A defined sensory lexicon for southern flounder (appearance, flavor, texture) was identified. Descriptive sensory differences were documented among the three types of flounder (P Ͻ 0.05). FFF flounder was differentiated by an earthy flavor. WF and SFF flounder were characterized by medicinal and fresh fish flavors, respectively. Consumer acceptance scores for SFF were significantly higher in all attributes compared with WF or FFF flounder (P Ͻ 0.05). Consumers preferred SFF Ͼ WF Ͼ FFF flounder (P Ͻ 0.05). SFF flounder may be a viable alternative to WF flounder.

THE EFFECT OF PURGING TIME ON THE SENSORY PROPERTIES OF AQUACULTURED SOUTHERN FLOUNDER (PARALICHTHYS LETHOSTIGMA)

“…Panelists evaluated and discussed several types of poached commercially purchased white fish (catfish, cod, summer flounder and tilapia). A previously developed sensory lexicon for southern flounder which included 10 flavors and 5 basic tastes was used for evaluation (Drake et al. 2006).…”

“…2008a), barramundi (Percival et al. 2008) and southern flounder (Drake et al. 2006) have also been found to exhibit this earthy/musty off‐flavor.…”

Consumers' Willingness to Pay for Aquaculture Fish Products vs. Wild-Caught Seafood – A Case Study in Hawaii

“…Drake et al (2006) however found a greater number of North Carolina consumers prefer saltwater farm-raised seafood. The conjoint choice questions in our survey measured preferences and WTP for farm-raised vs. wild-caught fish products, but additionally participants were directly asked ''for seafood, which of the following types do you most prefer?''…”

“…Demographic data from respondents have been used as explanatory variables in previous seafood market research (Gempesaw II et al, 1995, Consumer Choice Between Aquaculture Fish and Wild-Caught Seafood in Hawaii 141 Hanson et al, 1995, Engle & Kouka, 1995, Johnston et al, 2001, Harrison et al, 2002, Jaffry et al, 2004, Drake et al, 2006, Johnston & Roheim, 2006Quagrainie, 2006;Quagrainie & Engle, 2006). The effect of consumer socioeconomic factors on seafood preferences are not directly analyzed in this study, the effect which can typically be analyzed by creating interacted terms between consumer characteristic variables and product attribute variables.…”

“…Consumer perceptions and public attitudes toward aquaculture have often been evaluated at national and regional levels through consumer surveys (Gempesaw II et al, 1995;Hanson et al, 1995;Batzios et al, 2005;O'Dierno et al, 2006;Kumar et al, 2008;Whitmarsh & Palmieri, 2009). Furthermore, focus groups and taste panels have investigated sensory properties for seafood preferences (Drake et al, 2006;Johnston & Roheim, 2006). A number of stated preference approaches have identified values for emerging markets and a variety of seafood product attributes (Halbrendt et al, 1991;Engle & Kouka, 1995;Johnston et al, 2001;Harrison et al, 2002;Wirth & Davis, 2003;Jaffry et al, 2004;Steine et al, 2005;Alfnes et al, 2006;Quagrainie, 2006;Wirth et al, 2007;Hill et al, 2008;Dasgupta et al, 2010).…”