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Still just a matter...
Still just a matter of taste? Sensorial appreciation of seafood is associated with more frequent and diverse consumption
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- Collier, Elizabeth S. (author)
- RISE,Linköpings universitet,Institutionen för hälsa, medicin och vård,Medicinska fakulteten,RISE Res Inst Sweden, Sweden,Material- och ytdesign,Linköping University, Sweden
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- Costa, Elena, 1990 (author)
- RISE,Gothenburg University,Göteborgs universitet,Institutionen för biologi och miljövetenskap,Department of Biological and Environmental Sciences,RISE Res Inst Sweden, Sweden; Gothenburg Univ, Sweden,Material- och ytdesign,Gothenburg University, Sweden
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- Harris, Kathryn L (author)
- RISE,Material- och ytdesign
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- Bendtsen, Marcus (author)
- Linköpings universitet,Avdelningen för samhälle och hälsa,Medicinska fakulteten,Linköping University, Sweden
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- Niimi, Jun (author)
- RISE,Jordbruk och livsmedel
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(creator_code:org_t)
- ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 2024
- 2024
- English.
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In: APPETITE. - : ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD. - 0195-6663 .- 1095-8304. ; 198
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Abstract
Subject headings
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- Improving health and sustainability outcomes in WEIRD (Western, Educated, Industrial, Rich, Democratic) nations necessitates a reduction in red meat consumption. Seafood is often overlooked in achieving this goal. However, simply consuming more of familiar fish species places high stress on production of these species. For this reason, diversification of seafood consumption is also critical. Here the motives for seafood consumption (frequency and diversity) are investigated across two studies by adapting the 4Ns survey to the seafood category. This 16-item survey measures four factors underpinning meat consumption: namely that it is 'Natural', 'Necessary', 'Normal' and 'Nice'. Swedish consumers' hedonic and sensory expectations of two herring concepts (traditional pickled contra novel minced and presented as a burger) are also evaluated in relation to the 4Ns. Study 1 (N = 304) revealed that the seafood 4Ns scale had a similar underlying structure to that of meat and had good test-retest reliability. Study 2 (N = 514) showed that consumers expected to like the pickled herring (associated with being 'seasoned', 'salty', 'sweet', 'firm', 'juicy', 'chewy', and 'slimy') more than the minced herring (associated with being 'mushy', 'fishy', 'grainy', 'dry' and having 'small bones'), and that 'Nice' scores affected expectations of both herring concepts. Food neophobia correlated inversely with seafood consumption frequency, expected liking, the 'Nice' subscale, and food agency. Critically, in both studies, enjoyment of seafood (higher 'Nice' scores) predicted more frequent and diverse seafood consumption, whilst agreeing that seafood is 'Necessary' for health predicted only consumption frequency, not diversity. Communicating the positive sensory attributes of seafood and developing novel product concepts in ways that disconfirm sceptical consumers' negative sensory expectations may increase acceptance of both familiar and unfamiliar seafood concepts.
Subject headings
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries (hsv//eng)
- NATURVETENSKAP -- Geovetenskap och miljövetenskap (hsv//swe)
- NATURAL SCIENCES -- Earth and Related Environmental Sciences (hsv//eng)
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskap -- Folkhälsovetenskap, global hälsa, socialmedicin och epidemiologi (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences -- Public Health, Global Health, Social Medicine and Epidemiology (hsv//eng)
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Keyword
- Seafood
- Motivations
- Sensory expectations
- Dietary change
- Consumer behaviour
- Sustainability
- Seafood; Motivations; Sensory expectations; Dietary change; Consumer behaviour; Sustainability
Publication and Content Type
- ref (subject category)
- art (subject category)
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