Connection between sensory quality and consumer’s preference of salmon
Special Symposium - Innovations in Food Technology (LMC Congress)
Innovations in Food Technology - Poster Session (LMC/Food - P1)
Keywords: quality, consumer, salmon
Eating quality preference decisions of seafood’s as well as other food products are ultimately made during consumption. The structural and flavour active components from the seafood are perceived by the sensory systems, and this information is integrated together with the consumers recollection of previous eating experiences, with the expectations created for the consumer by the retailer and by the means of presenting the seafood as a product. Eating quality of seafood vary from one species to another and can bee effected by the conditions that the fish live under. Furthermore seafood eating quality can also be effected by catch/slaughter methods, storage conditions, handling, packaging, transportation, etc.. Consumers in different countries will have different experiences with seafood, related to availability and frequency of consumption, but also different traditions, which will influence the individual preferences of seafood. Therefore it is likely that there are differences between countries in consumer preferences of seafood.
A Consumer study of salmon products was performed. In the study consumers from Iceland, Denmark, the Netherlands and Ireland evaluated simultaneously the same eight salmon products. Salmon was chosen because it is commonly consumed through out Europe and very common in the four countries were the test was conducted. The eight salmon products were choice in such a way that they represented the most common raw and plain salmon products available to consumers in the test countries. In addition, objective sensory profiling with a trained sensory panel was performed. The aim was to study if there were differences in liking between the countries, and to explore how the objective sensory profile of the salmon products affected the consumers liking.
The poster will describe the main result from the study. The experiment was made as part of the SEAPOODplus project 2.2 “Improved Seafood Sensory Quality for the consumer”. The objective of this project is to develop and apply a consumer oriented Seafood Sensory Quality Model that will enable the seafood industry to improve the eating quality of seafood available to consumers. This will encourage increased seafood consumption, and thereby contribute to improved consumer health.
Presented Wednesday 19, 13:30 to 15:00, in session Innovations in Food Technology - Poster Session (LMC/Food - P1).
