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Consumer attitudes and acceptability...

Al-Turk, Amanda Emad.

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Consumer attitudes and acceptability of catfish prepared in a low-fat manner.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Consumer attitudes and acceptability of catfish prepared in a low-fat manner./
作者:	Al-Turk, Amanda Emad.
面頁冊數:	53 p.
附註:	Adviser: William Benjy Mikel.
Contained By:	Masters Abstracts International45-04.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1441753

Consumer attitudes and acceptability of catfish prepared in a low-fat manner.
Al-Turk, Amanda Emad.

Consumer attitudes and acceptability of catfish prepared in a low-fat manner. - 53 p.

Adviser: William Benjy Mikel.

Thesis (M.S.)--Mississippi State University, 2007.

Consumption of farm-raised catfish in the United States has increased over the last few decades. However, consumers usually prefer it as a deep-fried product, especially in the southern United States. The objective of this cross-sectional study was to determine the acceptability of low-fat baked catfish using a Central Location Test. Subjects (n=137) tasted, compared, and evaluated samples of low-fat baked catfish and deep-fried catfish. Results indicated that the fried product was favored (p<0.05) over the baked product. The majority of subjects (93.4%) identified the baked product as the healthier choice. Most subjects (85.7%) indicated that catfish was an overall healthy food choice. Reasons for consuming catfish included taste (75.6%), convenience (15.1%), health reasons (7.6%), and cost (1.7%). The majority of subjects (63.8%) indicated that they normally consumed catfish as a deep-fried product, but 91.9% indicated that they would be willing to consume catfish prepared in a low-fat manner.Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Consumer attitudes and acceptability of catfish prepared in a low-fat manner.
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245 1 0 $a Consumer attitudes and acceptability of catfish prepared in a low-fat manner.
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500 $a Adviser: William Benjy Mikel.
500 $a Source: Masters Abstracts International, Volume: 45-04, page: 1943.
502 $a Thesis (M.S.)--Mississippi State University, 2007.
520 $a Consumption of farm-raised catfish in the United States has increased over the last few decades. However, consumers usually prefer it as a deep-fried product, especially in the southern United States. The objective of this cross-sectional study was to determine the acceptability of low-fat baked catfish using a Central Location Test. Subjects (n=137) tasted, compared, and evaluated samples of low-fat baked catfish and deep-fried catfish. Results indicated that the fried product was favored (p<0.05) over the baked product. The majority of subjects (93.4%) identified the baked product as the healthier choice. Most subjects (85.7%) indicated that catfish was an overall healthy food choice. Reasons for consuming catfish included taste (75.6%), convenience (15.1%), health reasons (7.6%), and cost (1.7%). The majority of subjects (63.8%) indicated that they normally consumed catfish as a deep-fried product, but 91.9% indicated that they would be willing to consume catfish prepared in a low-fat manner.
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