Consumer preference towards fresh water fish product developed by MARDI

Normah Ab. Majid, . and Rashilah Mohamad, . and Zairy Z. Abidin, . and Rawaida Rusli, . Consumer preference towards fresh water fish product developed by MARDI. pp. 71-77. ISSN 1823-8149

The study focused on the consumer acceptance towards fresh water fish products developed by MARDI. The products were breaded patin fillet restructured tilapia fillet keli kebab and patin tempura. Attributes considered were taste colour size and overall acceptability. A total of 935 respondents were involved. The survey revealed that in terms of overall acceptability and taste breaded patin fillet was most preferred followed by patin tempura keli kebab and restructured tilapia fillet respectively. This study provided some guidelines on the down streaming processing of water fish.

Full text available from: Official URL: http://etmr.mardi.gov.my/Content/08-%20Rashilah%20...

Abstract

The study focused on the consumer acceptance towards fresh water fish products developed by MARDI. The products were breaded patin fillet restructured tilapia fillet keli kebab and patin tempura. Attributes considered were taste colour size and overall acceptability. A total of 935 respondents were involved. The survey revealed that in terms of overall acceptability and taste breaded patin fillet was most preferred followed by patin tempura keli kebab and restructured tilapia fillet respectively. This study provided some guidelines on the down streaming processing of water fish.

[error in script]

Item Type:	Article
AGROVOC Term:	Consumer preferences
AGROVOC Term:	Fish products
AGROVOC Term:	Freshwater fishes
AGROVOC Term:	Surveys
AGROVOC Term:	Consumer surveys
AGROVOC Term:	Consumer response
AGROVOC Term:	Fish fillets
AGROVOC Term:	Taste (sensation)
AGROVOC Term:	Taste of a substance
AGROVOC Term:	Acceptability
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9745

Actions (login required)

View Item