시판 연어 통조림의 소비자 기호 인자에 관한 연구: CATA(Check-All-That-Apply) 방법을 이용하여 (A Study on Liking/Disliking Attributes of Commercial Canned Salmon Using CATA (Check-All-That-Apply) Method)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 35권 / 1호 / 28 ~ 35페이지
· 저자명 : 주세영

초록

Purpose: This study examined the consumer sensory preference for commercial canned salmon using the check-all-that-apply (CATA) method. Methods: Fifty consumers were participated consumer sensory test. Consumers rated the acceptance of each canned salmon on a 9-point scale and evaluated liking or disliking each product based on the CATA method. All statistical analyses were using analysis of variance, frequency analysis, factor analysis and correspondence analysis. Results: The consumption of canned salmon for more than 3 weeks was strongly related to the ≤19-year-old male group. The consumer preference test showed a similar appearance and color in the four samples. The SC_C sample had the highest number of points with flavor and texture followed by the SC_S sample. The liking attributes were taste, smell, texture, color, hardness, moisture, and other, whereas the disliking factors were taste, rancidity, odor, crumbly, oily, greasy, fishy, salty, color, texture, and other. SC_C sample was the highest preference product among the four samples with 42.0% of taste liking, 28% of texture liking, 18% of flavor liking, and 10.0% of hardness liking. Conclusion: These findings provide basic data to assist in the purchasing intentions of consumers and for the development advanced products and marketing strategies of canned salmon.

영어초록

Purpose: This study examined the consumer sensory preference for commercial canned salmon using the check-all-that-apply (CATA) method. Methods: Fifty consumers were participated consumer sensory test. Consumers rated the acceptance of each canned salmon on a 9-point scale and evaluated liking or disliking each product based on the CATA method. All statistical analyses were using analysis of variance, frequency analysis, factor analysis and correspondence analysis. Results: The consumption of canned salmon for more than 3 weeks was strongly related to the ≤19-year-old male group. The consumer preference test showed a similar appearance and color in the four samples. The SC_C sample had the highest number of points with flavor and texture followed by the SC_S sample. The liking attributes were taste, smell, texture, color, hardness, moisture, and other, whereas the disliking factors were taste, rancidity, odor, crumbly, oily, greasy, fishy, salty, color, texture, and other. SC_C sample was the highest preference product among the four samples with 42.0% of taste liking, 28% of texture liking, 18% of flavor liking, and 10.0% of hardness liking. Conclusion: These findings provide basic data to assist in the purchasing intentions of consumers and for the development advanced products and marketing strategies of canned salmon.

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