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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.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Consumer attitudes and acceptability of catfish prepared in a low-fat manner./
Author:	Al-Turk, Amanda Emad.
Description:	53 p.
Notes:	Adviser: William Benjy Mikel.
Contained By:	Masters Abstracts International45-04.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	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.
LDR:01852nam 2200265 a 45 001 967634
005 20110915
008 110915s2007 eng d
035 $a (UMI)AAI1441753
035 $a AAI1441753
040 $a UMI $c UMI
100 1 $a Al-Turk, Amanda Emad. $3 1291502
245 1 0 $a Consumer attitudes and acceptability of catfish prepared in a low-fat manner.
300 $a 53 p.
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.
590 $a School code: 0132.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Health Sciences, Nutrition. $3 1017801
690 $a 0359
690 $a 0570
710 2 0 $a Mississippi State University. $3 1017550
773 0 $t Masters Abstracts International $g 45-04.
790 $a 0132
790 1 0 $a Mikel, William Benjy, $e advisor
791 $a M.S.
792 $a 2007
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1441753