Toward crustacean without chemicals: a descriptive analysis of consumer response using price comparisons

Abstract

BackgroundTo date, there seems to be limited-to-zero emphasis about how consumers perceive crustacean products subject to either chemical and or non-chemical preservative treatments. In addition, studies that investigated price comparisons of crustacean products subject to either chemical or chemical-free preservative methods seem unreported.ObjectiveThis study focused on providing some foundational knowledge about how consumers perceive traditionally harvested crustaceans that are either chemical-treated and or free of chemicals, incorporating price comparisons using a descriptive approach.DesignThe study design employed a questionnaire approach via interview using a computer-assisted telephone system and sampled 1,540 participants across five key locations in Italy. To actualize consumer sensitivity, ‘price’ was the focus given its crucial role as a consumption barrier. Prior to this, variables such as demographic characteristics of participants, frequency of purchasing, quality attributes/factors that limit the consumption of crustaceans were equally considered.ResultsBy price comparisons, consumers are likely to favor chemical-free (modified atmosphere packaging) crustacean products amid a price increase of up to 15%. But, a further price increase such as by 25% could markedly damage consumers’ feelings, which might lead to a considerable number opting out in favor of either chemical-treated or other seafood products. Comparing locations, the studied variables showed no statistical differences (p>0.05). On the contrary, the response weightings fluctuated across the studied categories. Both response weightings and coefficient of variation helped reveal more about how responses deviated per variable categories.ConclusionsThis study has revealed some foundational knowledge about how consumers perceive traditionally harvested crustaceans that were either chemical-treated or subject to chemical-free preservative up to price sensitivity using Italy as a reference case, which is applicable to other parts of the globe.

Effect of different packaging methods on the free amino acid profiles of the deep-water rose shrimp (Parapenaeus longirostris) during frozen storage

“…However, dark discoloration that arises post mortem makes the shrimp unacceptable for purchase by consumers ( 16 ). Previous studies demonstrated that post mortem discoloration could be prevented by pretreating DWRS with various chemical approaches, such as those using chemical antioxidants (e.g., resorcinol, sulfites), melanosis-inhibiting formulations, phenolic extract derived from olive vegetation water, or applying non-thermal processes, such as MAP combined with frozen storage ( 10 , 17 – 19 ). Quantifying FAAs in fishery products could advance our current understanding of various autolytic processes, as well as muscle degradation, which decisively influences FAA evolution ( 20 , 21 ).…”