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Consumer preferences for Nile tilapia (Oreochromis niloticus) value-added products in Samoa

Lako, Jimaima and Natasha, Janice and South, Robin (2018) Consumer preferences for Nile tilapia (Oreochromis niloticus) value-added products in Samoa. [Professional and Technical Reports]

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Nile tilapia (Oreochromis niloticus) is an introduced low-value freshwater fish available in the Pacific that has limited scope for consumption in its fresh form. With increased fishing activity and climate change posing threats to global food security, utilisation of this cultured fish may aid in alleviating food security issues in the Pacific. This study explores the potential for better utilisation of Nile tilapia by developing four processed forms – salted-cold smoked, cured-cold smoked, surimi and fish paste – and evaluating these forms through consumer preference testing. A list of sensory terminology and a scoring system for fresh and cooked tilapia were developed prior to the testing. The consumer preference testing was conducted in the fish market, Apia, Samoa with a total of 71 consumers. Fish paste was the most preferred product, followed by salted-cold smoked, then surimi while cured-cold smoked tilapia was the least preferred. However, no significant difference (P ≥ 0.05) was observed between preference of these products, indicating the acceptability of all four products by Samoan consumers. This means that there is the potential for commercialising these products.

Item Type: Professional and Technical Reports
Subjects: Q Science > Q Science (General)
Divisions: Faculty of Science, Technology and Environment (FSTE) > School of Marine Studies
Depositing User: Janice Natasha
Date Deposited: 22 Nov 2018 03:20
Last Modified: 22 Nov 2018 03:20

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