Sensory Evaluation of Smoked Milkfish Based on Consumer Preferences

Leizly G. Juanite; John Manuel C. Buniel

doi:10.18535/ijsrm/v13i06.em03

Abstract

Fish

Keywords

smoked milkfishsensory evaluationaromatastetextureappearancefish preservationconsumer acceptability 1

References

Aberman, N. L., Gelli, A., Agandin, J., Kufoalor, D., & Donovan, J. (2022). Putting consumers first in food systems analysis: identifying interventions to improve diets in rural Ghana. Food Security, 14(6), 1359-1375.Google Scholar ↗
Abiodun-Solanke, A. O. (2020). 6 Fish and shellfish processing. Food Science and Technology: Trends and Future Prospects, 153.Google Scholar ↗
Adeyeye, S. A. O. (2019). Smoking of fish: a critical review. Journal of Culinary Science & Technology, 17(6), 559-575.Google Scholar ↗
Andersen, B. V., Brockhoff, P. B., & Hyldig, G. (2019). The importance of liking of appearance, -odour,-taste and-texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction. Food Quality and Preference, 71, 228-232.Google Scholar ↗
Assogba, M. F., Anihouvi, E. L., Adinsi, L., Boukary, B. S., Kpoclou, Y. E., Mahillon, J., ... & Anihouvi, V. B. (2021). Sensory profiling of meat and fish products obtained by traditional grilling, smoking and smoking-drying processes. Journal of Aquatic Food Product Technology, 30(4), 378-391.Google Scholar ↗
Bhavadharini, B., Monica, V., Anbarasan, R., & Mahendran, R. (2023). Virtual, augmented, and mixed reality as a versatile tool in food consumer behavior evaluation: Recent advances in aroma, taste, and texture incorporation. Comprehensive Reviews in Food Science and Food Safety, 22(6), 4925-4956.Google Scholar ↗
Bomfeh, K., Jacxsens, L., De Meulenaer, B., Amoa-Awua, W. K., & Afoakwa, E. O. (2019). Policy recommendations and smallholder guidelines for improved fish smoking systems. FAO Fisheries and Aquaculture Circular, (C1178), I-28.Google Scholar ↗
Effiandi, N., Hafis, R., Nur, I., Sabri, M., & Arsyah, A. H. F. (2024). Development of a Smoking Device to Enhance Quality and Production of Smoked Fish. IJIMCE: International Journal of Innovation in Mechanical Construction and Energy, 1(3), 181-188.Google Scholar ↗
Fernandez, D. G. (2019). Tikim: Essays on Philippine food and culture (Vol. 3). Brill. Ferreira, B. M. (2019). Packaging texture influences product taste and consumer satisfaction. Journal of Sensory Studies, 34(6), e12532.Google Scholar ↗
Frei, R., Jack, L., & Krzyzaniak, S. A. (2022). Mapping product returns processes in multichannel retailing: Challenges and opportunities. Sustainability, 14(3), 1382.Google Scholar ↗
Kiss, K., Ruszkai, C., Szűcs, A., & Koncz, G. (2020). Examining the role of local products in rural development in the light of consumer preferences—results of a consumer survey from Hungary. Sustainability, 12(13), 5473.Google Scholar ↗
Li, P., Sakai, Y., Kurokura, H., & Yagi, N. (2024). Can Consumers Judge the Freshness of Fish from Visual Cues? A Case Study of Japanese Consumers. Foods, 13(19), 3191.Google Scholar ↗
Lochan, P. (2021). A Study on consumer preference for Colours and Flavours additives food products in Jammu city (Doctoral dissertation, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu).Google Scholar ↗
Marquis, D., Oliveira, D., Pantin-Sohier, G., Reinoso-Carvalho, F., Deliza, R., & Gallen, C. (2023). The taste of cuteness: How claims and cute visuals affect consumers’ perception of insect-based foods. International Journal of Gastronomy and Food Science, 32, 100722.Google Scholar ↗
Mathew, S., Raman, M., Parameswaran, M. K., & Rajan, D. P. (2019). Fish and fishery products Analysis. Springer Singapore.Google Scholar ↗
Puke, S., & Galoburda, R. (2020). Factors affecting smoked fish quality: A review. Research for Rural Development, 35(March), 132-139.Google Scholar ↗
Rodrigues, S. S., Dias, L. G., & Teixeira, A. (2024). Emerging methods for the evaluation of sensory quality of food: Technology at service. Current Food Science and Technology Reports, 2(1), 77-90.Google Scholar ↗
Siddique, S. B. (2020). Taste matters: A qualitative study of eating traditional vegetables among Bangladeshi immigrants in Italy.Google Scholar ↗
Swaney‐Stueve, M., Talavera, M., Jepsen, T., Severns, B., Wise, R., & Deubler, G. (2019). Sensory and consumer evaluation of smoked pulled pork prepared using different smokers and different types of wood. Journal of Food Science, 84(3), 640-649.Google Scholar ↗
Świąder, K., & Marczewska, M. (2021). Trends of using sensory evaluation in new product development in the food industry in countries that belong to the EIT regional innovation scheme. Foods, 10(2), 446.Google Scholar ↗

[refR-1] Aberman, N. L., Gelli, A., Agandin, J., Kufoalor, D., & Donovan, J. (2022). Putting consumers first in food systems analysis: identifying interventions to improve diets in rural Ghana. Food Security, 14(6), 1359-1375.Google Scholar ↗

[refR-2] Abiodun-Solanke, A. O. (2020). 6 Fish and shellfish processing. Food Science and Technology: Trends and Future Prospects, 153.Google Scholar ↗

[refR-3] Adeyeye, S. A. O. (2019). Smoking of fish: a critical review. Journal of Culinary Science & Technology, 17(6), 559-575.Google Scholar ↗

[refR-4] Andersen, B. V., Brockhoff, P. B., & Hyldig, G. (2019). The importance of liking of appearance, -odour,-taste and-texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction. Food Quality and Preference, 71, 228-232.Google Scholar ↗

[refR-5] Assogba, M. F., Anihouvi, E. L., Adinsi, L., Boukary, B. S., Kpoclou, Y. E., Mahillon, J., ... & Anihouvi, V. B. (2021). Sensory profiling of meat and fish products obtained by traditional grilling, smoking and smoking-drying processes. Journal of Aquatic Food Product Technology, 30(4), 378-391.Google Scholar ↗

[refR-6] Bhavadharini, B., Monica, V., Anbarasan, R., & Mahendran, R. (2023). Virtual, augmented, and mixed reality as a versatile tool in food consumer behavior evaluation: Recent advances in aroma, taste, and texture incorporation. Comprehensive Reviews in Food Science and Food Safety, 22(6), 4925-4956.Google Scholar ↗

[refR-7] Bomfeh, K., Jacxsens, L., De Meulenaer, B., Amoa-Awua, W. K., & Afoakwa, E. O. (2019). Policy recommendations and smallholder guidelines for improved fish smoking systems. FAO Fisheries and Aquaculture Circular, (C1178), I-28.Google Scholar ↗

[refR-8] Effiandi, N., Hafis, R., Nur, I., Sabri, M., & Arsyah, A. H. F. (2024). Development of a Smoking Device to Enhance Quality and Production of Smoked Fish. IJIMCE: International Journal of Innovation in Mechanical Construction and Energy, 1(3), 181-188.Google Scholar ↗

[refR-9] Fernandez, D. G. (2019). Tikim: Essays on Philippine food and culture (Vol. 3). Brill. Ferreira, B. M. (2019). Packaging texture influences product taste and consumer satisfaction. Journal of Sensory Studies, 34(6), e12532.Google Scholar ↗

[refR-10] Frei, R., Jack, L., & Krzyzaniak, S. A. (2022). Mapping product returns processes in multichannel retailing: Challenges and opportunities. Sustainability, 14(3), 1382.Google Scholar ↗

[refR-11] Kiss, K., Ruszkai, C., Szűcs, A., & Koncz, G. (2020). Examining the role of local products in rural development in the light of consumer preferences—results of a consumer survey from Hungary. Sustainability, 12(13), 5473.Google Scholar ↗

[refR-12] Li, P., Sakai, Y., Kurokura, H., & Yagi, N. (2024). Can Consumers Judge the Freshness of Fish from Visual Cues? A Case Study of Japanese Consumers. Foods, 13(19), 3191.Google Scholar ↗

[refR-13] Lochan, P. (2021). A Study on consumer preference for Colours and Flavours additives food products in Jammu city (Doctoral dissertation, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu).Google Scholar ↗

[refR-14] Marquis, D., Oliveira, D., Pantin-Sohier, G., Reinoso-Carvalho, F., Deliza, R., & Gallen, C. (2023). The taste of cuteness: How claims and cute visuals affect consumers’ perception of insect-based foods. International Journal of Gastronomy and Food Science, 32, 100722.Google Scholar ↗

[refR-15] Mathew, S., Raman, M., Parameswaran, M. K., & Rajan, D. P. (2019). Fish and fishery products Analysis. Springer Singapore.Google Scholar ↗

[refR-16] Puke, S., & Galoburda, R. (2020). Factors affecting smoked fish quality: A review. Research for Rural Development, 35(March), 132-139.Google Scholar ↗

[refR-17] Rodrigues, S. S., Dias, L. G., & Teixeira, A. (2024). Emerging methods for the evaluation of sensory quality of food: Technology at service. Current Food Science and Technology Reports, 2(1), 77-90.Google Scholar ↗

[refR-18] Siddique, S. B. (2020). Taste matters: A qualitative study of eating traditional vegetables among Bangladeshi immigrants in Italy.Google Scholar ↗

[refR-19] Swaney‐Stueve, M., Talavera, M., Jepsen, T., Severns, B., Wise, R., & Deubler, G. (2019). Sensory and consumer evaluation of smoked pulled pork prepared using different smokers and different types of wood. Journal of Food Science, 84(3), 640-649.Google Scholar ↗

[refR-20] Świąder, K., & Marczewska, M. (2021). Trends of using sensory evaluation in new product development in the food industry in countries that belong to the EIT regional innovation scheme. Foods, 10(2), 446.Google Scholar ↗