Still just a matter of taste? Sensorial appreciation of seafood is associated with more frequent and diverse consumption.

Autor: Collier ES; RISE Research Institutes of Sweden, Division of Bioeconomy and Health, Sweden; Linköping University, Department of Health, Medicine, and Caring Sciences, Sweden. Electronic address: elizabeth.collier@ri.se., Costa E; RISE Research Institutes of Sweden, Division of Bioeconomy and Health, Sweden; Gothenburg University, Department of Biological & Environmental Sciences, Sweden., Harris KL; RISE Research Institutes of Sweden, Division of Bioeconomy and Health, Sweden., Bendtsen M; Linköping University, Department of Health, Medicine, and Caring Sciences, Sweden., Niimi J; RISE Research Institutes of Sweden, Division of Bioeconomy and Health, Sweden.
Jazyk: angličtina
Zdroj: Appetite [Appetite] 2024 Jul 01; Vol. 198, pp. 107369. Date of Electronic Publication: 2024 Apr 23.
DOI: 10.1016/j.appet.2024.107369
Abstrakt: 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.
Competing Interests: Declaration of competing interest Declarations of interest: none.
(Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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