Effect of component quality on sensory characteristics of a fish soup

Abstract

The foodservice industry is a highly competitive branch where customer satisfaction and loyalty is dependent on the price and the quality of the food. To improve cost competitiveness, instead of fresh ingredients, more preprocessed items are used as components in dishes. This may impair the perceived product quality, and thus potentially decrease customer satisfaction. The effects of the component quality on a single dish were tested by serving fish soup in a consumer study (n = 205), and by serving the dish to an in‐house panel (n = 17) using a modified check‐all‐that‐apply method. The variable used for the quality of the fish and vegetable components was a previously unprocessed/fresh component being compared to a processed. This study showed that in a modular dish, each component had an effect on the perceived quality of the dish. When replacing a preprocessed component with a fresh one, the perceived pleasantness increased to a higher level. The fish as the main dish component had the largest effect on the quality. Fresh fish has the ability to enhance the taste of soup, even with frozen vegetables. The results from this study indicate that the effect of freshness can also be perceived in the cooked product.

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