Abstract
The regional market of sterilized canned fish of the Murmansk region has been investigated. Based on the study of consumer demands, it has been revealed that the quality is in the first place among the respondents; in the second is the presence of properties that allow positioning products as a "healthy food product"; and in the third - the price and manufacturer. The urgency of creation and advance on the food market of new types of pasteurized canned food is established. The analysis of consumer preferences on the range allowed to allocate two groups of canned food: natural and natural with addition of oil as potentially the most demanded by consumers and attractive for developers of technologies. The basic technological scheme of pasteurized canned fish from cod and salmon with addition of oil was developed. There has been worked out the most acceptable mode of pasteurization of canned "Cod and salmon with addition of oil" (packaged in a can № 2, net weight of the product is 160 g), determined the actual mortality of the regime, which was 111.0 cond. min. The composition of pasteurized canned food was optimized for two population groups: canned food of social orientation and of premium class. The rotatable composite plan of the second order for two factors has been applied at establishing optimum parameters of composite structure of canned food. As optimization parameters there were chosen: the level of quality according to organoleptic evaluation of pasteurized canned food in points (for premium canned food); the level of quality according to organoleptic evaluation and the cost of raw materials in rubles, determining the price availability of the product (for canned food for social purposes). Values of these optimum factors for production of social appointment are established: the ratio of salmon fillet and cod fillet made 26 and 74%, correspondingly; quantity of vegetable oil-14.5 g; for premium canned food-46 and 54% correspondingly; the mass of vegetable oil -13,5 g, respectively.
Highlights
Based on the study of consumer demands, it has been revealed that the quality is in the first place among the respondents; in the second is the presence of properties that allow positioning products as a "healthy food product"; and in the third – the price and manufacturer
The analysis of consumer preferences on the range allowed to allocate two groups of canned food: natural and natural with addition of oil as potentially the most demanded by consumers and attractive for developers of technologies
The composition of pasteurized canned food was optimized for two population groups: canned food of social orientation and of premium class
Summary
Анализ потребительских предпочтений по ассортименту позволил выделить две группы консервов: натуральные и натуральные с добавлением масла – как потенциально наиболее востребованные потребителями и привлекательные для разработчиков технологий. Маркетинговые исследования рынка рыбных консервов в заполярном регионе С целью изучения заполярного регионального консервного рыбного рынка, выявления потребительского спроса на традиционные стерилизованные рыбные консервы, мнения и отношения покупателей к пастеризованной продукции нами проведены маркетинговые исследования в виде опроса с помощью письменного анкетирования с учетом социального статуса респондентов. Анализ потребительских предпочтений по ассортименту наиболее привлекательного вида стерилизованных рыбных консервов показал, что 54 % опрошенных респондентов предпочитают покупать натуральные консервы с добавлением масла, 42 % – натуральные консервы, 40 % – консервы из рыбной печени, икры и молок. Полученные данные позволяют однозначно выделить эти однородные группы стерилизованных рыбных консервов как потенциально более востребованные потребителями и, как следствие, наиболее привлекательные для разработчиков технологии и производителей Полученные данные позволяют однозначно выделить эти однородные группы стерилизованных рыбных консервов как потенциально более востребованные потребителями и, как следствие, наиболее привлекательные для разработчиков технологии и производителей (рис. 1)
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