An Approach to the Spanish Consumer’s Perception of the Sensory Quality of Environmentally Friendly Seabass

Seabass is one of the leading aquaculture species in Europe. Sensory analysis is essential for new product development. This research focused on establishing and differentiating the opinion of consumers about seabass quality obtained with organic feeding. Fish were fed for 196 days with four treatme...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Juan Benito Calanche Morales, Ana Tomás-Vidal, Edilson Ronny Cusiyunca Phoco, Silvia Martínez-Llorens, Pedro L. Marquina, Miguel Jover-Cerdá, Pedro Roncalés, José Antonio Beltrán
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	check-all-that-apply (CATA) projective mapping rapid sensory profiling technique consumer research organic diets seafood Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/dd7832a171aa410db732a9de851a9aff
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:dd7832a171aa410db732a9de851a9aff
record_format	dspace
spelling	oai:doaj.org-article:dd7832a171aa410db732a9de851a9aff2021-11-25T17:34:17ZAn Approach to the Spanish Consumer’s Perception of the Sensory Quality of Environmentally Friendly Seabass10.3390/foods101126942304-8158https://doaj.org/article/dd7832a171aa410db732a9de851a9aff2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2694https://doaj.org/toc/2304-8158Seabass is one of the leading aquaculture species in Europe. Sensory analysis is essential for new product development. This research focused on establishing and differentiating the opinion of consumers about seabass quality obtained with organic feeding. Fish were fed for 196 days with four treatments (a control diet with 30% fishmeal and three diets with different levels of fishmeal supplemented with organic vegetable ingredients: 25%, 30% and 35%). Experimental diets were compared with commercial samples from the retail industry that were considered as “adequate quality for fish”. Two sensory analyses were carried out, check-all-that-apply (CATA) to obtain feedback on consumers’ characterization towards a different type of fish evaluated and projective mapping (PM) to measure the similarity among a set of products and establish a comparison between results provided by both methods. According to the CATA results, white color, softness, meaty taste and juicy texture were considered relevant attributes, also showing a good relationship with an adequate cooked fish description. A penalty analysis confirmed that the previous characteristics were considered essential while fibrous was an undesirable attribute. The projective mapping showed a similar sensory configuration to the CATA, corroborating these findings that showed that commercial fish were placed in a position away from the rest of the treatments, and the organic diet with a higher level of fishmeal (35%) was the most distant from the control diet.Juan Benito Calanche MoralesAna Tomás-VidalEdilson Ronny Cusiyunca PhocoSilvia Martínez-LlorensPedro L. MarquinaMiguel Jover-CerdáPedro RoncalésJosé Antonio BeltránMDPI AGarticlecheck-all-that-apply (CATA)projective mappingrapid sensory profiling techniqueconsumer researchorganic dietsseafoodChemical technologyTP1-1185ENFoods, Vol 10, Iss 2694, p 2694 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	check-all-that-apply (CATA) projective mapping rapid sensory profiling technique consumer research organic diets seafood Chemical technology TP1-1185
spellingShingle	check-all-that-apply (CATA) projective mapping rapid sensory profiling technique consumer research organic diets seafood Chemical technology TP1-1185 Juan Benito Calanche Morales Ana Tomás-Vidal Edilson Ronny Cusiyunca Phoco Silvia Martínez-Llorens Pedro L. Marquina Miguel Jover-Cerdá Pedro Roncalés José Antonio Beltrán An Approach to the Spanish Consumer’s Perception of the Sensory Quality of Environmentally Friendly Seabass
description	Seabass is one of the leading aquaculture species in Europe. Sensory analysis is essential for new product development. This research focused on establishing and differentiating the opinion of consumers about seabass quality obtained with organic feeding. Fish were fed for 196 days with four treatments (a control diet with 30% fishmeal and three diets with different levels of fishmeal supplemented with organic vegetable ingredients: 25%, 30% and 35%). Experimental diets were compared with commercial samples from the retail industry that were considered as “adequate quality for fish”. Two sensory analyses were carried out, check-all-that-apply (CATA) to obtain feedback on consumers’ characterization towards a different type of fish evaluated and projective mapping (PM) to measure the similarity among a set of products and establish a comparison between results provided by both methods. According to the CATA results, white color, softness, meaty taste and juicy texture were considered relevant attributes, also showing a good relationship with an adequate cooked fish description. A penalty analysis confirmed that the previous characteristics were considered essential while fibrous was an undesirable attribute. The projective mapping showed a similar sensory configuration to the CATA, corroborating these findings that showed that commercial fish were placed in a position away from the rest of the treatments, and the organic diet with a higher level of fishmeal (35%) was the most distant from the control diet.
format	article
author	Juan Benito Calanche Morales Ana Tomás-Vidal Edilson Ronny Cusiyunca Phoco Silvia Martínez-Llorens Pedro L. Marquina Miguel Jover-Cerdá Pedro Roncalés José Antonio Beltrán
author_facet	Juan Benito Calanche Morales Ana Tomás-Vidal Edilson Ronny Cusiyunca Phoco Silvia Martínez-Llorens Pedro L. Marquina Miguel Jover-Cerdá Pedro Roncalés José Antonio Beltrán
author_sort	Juan Benito Calanche Morales
title	An Approach to the Spanish Consumer’s Perception of the Sensory Quality of Environmentally Friendly Seabass
title_short	An Approach to the Spanish Consumer’s Perception of the Sensory Quality of Environmentally Friendly Seabass
title_full	An Approach to the Spanish Consumer’s Perception of the Sensory Quality of Environmentally Friendly Seabass
title_fullStr	An Approach to the Spanish Consumer’s Perception of the Sensory Quality of Environmentally Friendly Seabass
title_full_unstemmed	An Approach to the Spanish Consumer’s Perception of the Sensory Quality of Environmentally Friendly Seabass
title_sort	approach to the spanish consumer’s perception of the sensory quality of environmentally friendly seabass
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/dd7832a171aa410db732a9de851a9aff
work_keys_str_mv	AT juanbenitocalanchemorales anapproachtothespanishconsumersperceptionofthesensoryqualityofenvironmentallyfriendlyseabass AT anatomasvidal anapproachtothespanishconsumersperceptionofthesensoryqualityofenvironmentallyfriendlyseabass AT edilsonronnycusiyuncaphoco anapproachtothespanishconsumersperceptionofthesensoryqualityofenvironmentallyfriendlyseabass AT silviamartinezllorens anapproachtothespanishconsumersperceptionofthesensoryqualityofenvironmentallyfriendlyseabass AT pedrolmarquina anapproachtothespanishconsumersperceptionofthesensoryqualityofenvironmentallyfriendlyseabass AT migueljovercerda anapproachtothespanishconsumersperceptionofthesensoryqualityofenvironmentallyfriendlyseabass AT pedroroncales anapproachtothespanishconsumersperceptionofthesensoryqualityofenvironmentallyfriendlyseabass AT joseantoniobeltran anapproachtothespanishconsumersperceptionofthesensoryqualityofenvironmentallyfriendlyseabass AT juanbenitocalanchemorales approachtothespanishconsumersperceptionofthesensoryqualityofenvironmentallyfriendlyseabass AT anatomasvidal approachtothespanishconsumersperceptionofthesensoryqualityofenvironmentallyfriendlyseabass AT edilsonronnycusiyuncaphoco approachtothespanishconsumersperceptionofthesensoryqualityofenvironmentallyfriendlyseabass AT silviamartinezllorens approachtothespanishconsumersperceptionofthesensoryqualityofenvironmentallyfriendlyseabass AT pedrolmarquina approachtothespanishconsumersperceptionofthesensoryqualityofenvironmentallyfriendlyseabass AT migueljovercerda approachtothespanishconsumersperceptionofthesensoryqualityofenvironmentallyfriendlyseabass AT pedroroncales approachtothespanishconsumersperceptionofthesensoryqualityofenvironmentallyfriendlyseabass AT joseantoniobeltran approachtothespanishconsumersperceptionofthesensoryqualityofenvironmentallyfriendlyseabass
_version_	1718412257330724864

An Approach to the Spanish Consumer’s Perception of the Sensory Quality of Environmentally Friendly Seabass

Ejemplares similares