Testing for consumer preferences of smoked asian sea bass (Barramundi) filet products in Hungary

The present paper discusses the findings of primary research related to the development of smoked fish filet made of the barramundi into a functional food, including product tasting. The study sought to provide information for the target audience, in our case, for consumers in hypermarkets on (1) ab...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	István Szűcs, Ildikó Edit Tikász, Milán Fehér, László Stündl
Formato:	article
Lenguaje:	EN
Publicado:	Taylor & Francis Group 2018
Materias:	functional food barramundi filet consumer preferences Business HF5001-6182 Management. Industrial management HD28-70
Acceso en línea:	https://doaj.org/article/69987e439b2d45b092f620f9671bd56f
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:69987e439b2d45b092f620f9671bd56f
record_format	dspace
spelling	oai:doaj.org-article:69987e439b2d45b092f620f9671bd56f2021-12-02T14:07:30ZTesting for consumer preferences of smoked asian sea bass (Barramundi) filet products in Hungary2331-197510.1080/23311975.2018.1432158https://doaj.org/article/69987e439b2d45b092f620f9671bd56f2018-01-01T00:00:00Zhttp://dx.doi.org/10.1080/23311975.2018.1432158https://doaj.org/toc/2331-1975The present paper discusses the findings of primary research related to the development of smoked fish filet made of the barramundi into a functional food, including product tasting. The study sought to provide information for the target audience, in our case, for consumers in hypermarkets on (1) about their certain fish consumption habits, (2) their attitudes towards conscious fish consumption, (3) the reputation of the barramundi brought to the domestic market recently and the related considerations of consumers and (4) consumers’ perceptions of the latest product development, smoked barramundi enriched with substances of positive nutritional benefits (e.g. vitamin complex, pumpkin seed oil, Gingko Biloba extract, Sylibum marianum oil, etc.). On the basis of the research, it can be concluded that product development is on the right track, it fulfils all the habits, expectations and demands of the target audience for fish consumption.István SzűcsIldikó Edit TikászMilán FehérLászló StündlTaylor & Francis Grouparticlefunctional foodbarramundi filetconsumer preferencesBusinessHF5001-6182Management. Industrial managementHD28-70ENCogent Business & Management, Vol 5, Iss 1 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	functional food barramundi filet consumer preferences Business HF5001-6182 Management. Industrial management HD28-70
spellingShingle	functional food barramundi filet consumer preferences Business HF5001-6182 Management. Industrial management HD28-70 István Szűcs Ildikó Edit Tikász Milán Fehér László Stündl Testing for consumer preferences of smoked asian sea bass (Barramundi) filet products in Hungary
description	The present paper discusses the findings of primary research related to the development of smoked fish filet made of the barramundi into a functional food, including product tasting. The study sought to provide information for the target audience, in our case, for consumers in hypermarkets on (1) about their certain fish consumption habits, (2) their attitudes towards conscious fish consumption, (3) the reputation of the barramundi brought to the domestic market recently and the related considerations of consumers and (4) consumers’ perceptions of the latest product development, smoked barramundi enriched with substances of positive nutritional benefits (e.g. vitamin complex, pumpkin seed oil, Gingko Biloba extract, Sylibum marianum oil, etc.). On the basis of the research, it can be concluded that product development is on the right track, it fulfils all the habits, expectations and demands of the target audience for fish consumption.
format	article
author	István Szűcs Ildikó Edit Tikász Milán Fehér László Stündl
author_facet	István Szűcs Ildikó Edit Tikász Milán Fehér László Stündl
author_sort	István Szűcs
title	Testing for consumer preferences of smoked asian sea bass (Barramundi) filet products in Hungary
title_short	Testing for consumer preferences of smoked asian sea bass (Barramundi) filet products in Hungary
title_full	Testing for consumer preferences of smoked asian sea bass (Barramundi) filet products in Hungary
title_fullStr	Testing for consumer preferences of smoked asian sea bass (Barramundi) filet products in Hungary
title_full_unstemmed	Testing for consumer preferences of smoked asian sea bass (Barramundi) filet products in Hungary
title_sort	testing for consumer preferences of smoked asian sea bass (barramundi) filet products in hungary
publisher	Taylor & Francis Group
publishDate	2018
url	https://doaj.org/article/69987e439b2d45b092f620f9671bd56f
work_keys_str_mv	AT istvanszucs testingforconsumerpreferencesofsmokedasianseabassbarramundifiletproductsinhungary AT ildikoedittikasz testingforconsumerpreferencesofsmokedasianseabassbarramundifiletproductsinhungary AT milanfeher testingforconsumerpreferencesofsmokedasianseabassbarramundifiletproductsinhungary AT laszlostundl testingforconsumerpreferencesofsmokedasianseabassbarramundifiletproductsinhungary
_version_	1718391967987007488

Testing for consumer preferences of smoked asian sea bass (Barramundi) filet products in Hungary

Ejemplares similares