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Multivariate Nature of Fish Freshness Evaluation by Consumers

The aim of the present study was to evaluate the sensory acceptability limit of refrigerated fish through a multivariate approach, involving classic physicochemical and bacteriological indicators and considering different consumer profiles. The results of the survival analysis demonstrated that, in...

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Autores principales: Viana, Fernanda M., Monteiro, Maria Lucia G., Ferrari, Rafaela G., Mutz, Yhan S., Martins, Inayara B. A., Salim, Ana Paula A. A., De Alcantara, Marcela, Deliza, Rosires, Mano, Sérgio B., Conte-Junior, Carlos A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9322791/
https://www.ncbi.nlm.nih.gov/pubmed/35885387
http://dx.doi.org/10.3390/foods11142144
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author Viana, Fernanda M.
Monteiro, Maria Lucia G.
Ferrari, Rafaela G.
Mutz, Yhan S.
Martins, Inayara B. A.
Salim, Ana Paula A. A.
De Alcantara, Marcela
Deliza, Rosires
Mano, Sérgio B.
Conte-Junior, Carlos A.
author_facet Viana, Fernanda M.
Monteiro, Maria Lucia G.
Ferrari, Rafaela G.
Mutz, Yhan S.
Martins, Inayara B. A.
Salim, Ana Paula A. A.
De Alcantara, Marcela
Deliza, Rosires
Mano, Sérgio B.
Conte-Junior, Carlos A.
author_sort Viana, Fernanda M.
collection PubMed
description The aim of the present study was to evaluate the sensory acceptability limit of refrigerated fish through a multivariate approach, involving classic physicochemical and bacteriological indicators and considering different consumer profiles. The results of the survival analysis demonstrated that, in general, consumers still considered the fish to be suitable for purchase (4.128 days of storage), despite being microbiologically unsuitable for consumption. However, the subsequent division of consumers into clusters indicated that women and individuals with high income and education levels tend to reject fish with few days of storage (3.650 days), mainly due to discoloration, despite still being microbiologically suitable for consumption. Thus, these segments present a safer behavior regarding the purchase of fresh fish. The influence of different frequencies of fish consumption and age of consumers on the assessment of fish freshness was not clarified. The responsibility for ensuring safe and healthy products at the point of sale must lie with the producers and distributors. However, improving consumers’ ability to make good choices when buying fresh fish would bring social and economic benefits related to public health and to the seafood industry, because it would enable them to make relevant claims and demand their rights.
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spelling pubmed-93227912022-07-27 Multivariate Nature of Fish Freshness Evaluation by Consumers Viana, Fernanda M. Monteiro, Maria Lucia G. Ferrari, Rafaela G. Mutz, Yhan S. Martins, Inayara B. A. Salim, Ana Paula A. A. De Alcantara, Marcela Deliza, Rosires Mano, Sérgio B. Conte-Junior, Carlos A. Foods Article The aim of the present study was to evaluate the sensory acceptability limit of refrigerated fish through a multivariate approach, involving classic physicochemical and bacteriological indicators and considering different consumer profiles. The results of the survival analysis demonstrated that, in general, consumers still considered the fish to be suitable for purchase (4.128 days of storage), despite being microbiologically unsuitable for consumption. However, the subsequent division of consumers into clusters indicated that women and individuals with high income and education levels tend to reject fish with few days of storage (3.650 days), mainly due to discoloration, despite still being microbiologically suitable for consumption. Thus, these segments present a safer behavior regarding the purchase of fresh fish. The influence of different frequencies of fish consumption and age of consumers on the assessment of fish freshness was not clarified. The responsibility for ensuring safe and healthy products at the point of sale must lie with the producers and distributors. However, improving consumers’ ability to make good choices when buying fresh fish would bring social and economic benefits related to public health and to the seafood industry, because it would enable them to make relevant claims and demand their rights. MDPI 2022-07-20 /pmc/articles/PMC9322791/ /pubmed/35885387 http://dx.doi.org/10.3390/foods11142144 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Viana, Fernanda M.
Monteiro, Maria Lucia G.
Ferrari, Rafaela G.
Mutz, Yhan S.
Martins, Inayara B. A.
Salim, Ana Paula A. A.
De Alcantara, Marcela
Deliza, Rosires
Mano, Sérgio B.
Conte-Junior, Carlos A.
Multivariate Nature of Fish Freshness Evaluation by Consumers
title Multivariate Nature of Fish Freshness Evaluation by Consumers
title_full Multivariate Nature of Fish Freshness Evaluation by Consumers
title_fullStr Multivariate Nature of Fish Freshness Evaluation by Consumers
title_full_unstemmed Multivariate Nature of Fish Freshness Evaluation by Consumers
title_short Multivariate Nature of Fish Freshness Evaluation by Consumers
title_sort multivariate nature of fish freshness evaluation by consumers
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9322791/
https://www.ncbi.nlm.nih.gov/pubmed/35885387
http://dx.doi.org/10.3390/foods11142144
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