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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | Cogent Business & Management |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311975.2018.1432158 |
| _version_ | 1818856188731719680 |
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| 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 |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-12-19T08:20:32Z |
| format | Article |
| id | doaj.art-69987e439b2d45b092f620f9671bd56f |
| institution | Directory Open Access Journal |
| issn | 2331-1975 |
| language | English |
| last_indexed | 2024-12-19T08:20:32Z |
| publishDate | 2018-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Cogent Business & Management |
| spelling | doaj.art-69987e439b2d45b092f620f9671bd56f2022-12-21T20:29:24ZengTaylor & Francis GroupCogent Business & Management2331-19752018-01-015110.1080/23311975.2018.14321581432158Testing for consumer preferences of smoked asian sea bass (Barramundi) filet products in HungaryIstván Szűcs0Ildikó Edit Tikász1Milán Fehér2László Stündl3University of Debrecen (UD)Research Institute of Agricultural Economics (RIAE)University of Debrecen (UD)University of Debrecen (UD)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.http://dx.doi.org/10.1080/23311975.2018.1432158functional foodbarramundi filetconsumer preferences |
| spellingShingle | István Szűcs Ildikó Edit Tikász Milán Fehér László Stündl Testing for consumer preferences of smoked asian sea bass (Barramundi) filet products in Hungary Cogent Business & Management functional food barramundi filet consumer preferences |
| title | 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_short | 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 |
| topic | functional food barramundi filet consumer preferences |
| url | http://dx.doi.org/10.1080/23311975.2018.1432158 |
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