73G-30 |
Consumer preferred product profiles and acceptance of prototype value-added seafood nugget/patty/popper products |
W. PRINYAWIWATKUL1, R. W. Harrison2, K. H. McWatters3, V. L. Sereda1, T. Stringer2, and V. Suvanich1. (1) Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, (2) Department of Agricultural Economics and Agribusiness, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, (3) Department of Food Science and Technology, Center for Food Safety and Quality Enhancement, University of Georgia, Griffin, GA 30223-1797 Lack of satisfactory marketing opportunities for overabundant, undersized crawfish is economically devastating. Value addition to undersized crawfish through new product development will economically impact upon the entire Louisiana crawfish industry. Development of formed seafood products from mechanically recovered crawfish mince is a new concept. This study was conducted to (1) identify sensory and other quality attributes of seafood nugget/patty/popper products that drive preference, overall acceptance and purchase intent, and (2) identify possible consumer segments for these products. A conjoint survey was developed and used to collect consumer (n=111) ratings of 10 hypothetical product profiles. The four three-level attributes were price/ounce ($0.10, 0.20, 0.50), form (nugget, patty, popper), pieces/pack (12, 24, 48), and re-heating method (fried, baked, microwaved). A two-censored Tobit model was used to analyze consumer preferences. Estimate preference functions were used to identify distinct market segments, and consumer preference profiles were developed accordingly. Consumers (n=177) evaluated 5 of 11 products following the Balanced Incomplete Block design and rated acceptability of appearance, color, flavor, surface/overall texture, and overall liking using a 9-point hedonic scale. Overall acceptance (yes/no) and purchase intent (buy/not-buy) were also determined. Consumer sensory data were analyzed statistically. The preferred product for the total market was a crawfish nugget formulated for both baking and microwaving. Women preferred a baked nugget or popper-type product, whereas 35-44 year-old men preferred a microwavable nugget or patty-type product. Over 82% of consumers indicated that crawfish nugget products were acceptable, of which 75% would buy the products if available in the market. Flavor was most critical to overall acceptance and purchase intent. This study shows that seafood nuggets formulated with recovered crawfish mince have promising market potential. Information from this study is useful for further product optimization and refinement. Further market tests in other major southeastern cities in the U.S. are underway.
Session 73G, Sensory Evaluation
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