Исследование потребительских предпочтений рыбной кулинарной продукции

Abstract

The article presents data on studying the consumer preferences for fish culinary products. These data are 
 of interest to the developers of the new types of fish culinary products. The study was carried out in stages: segmentation of the fish culinary products market, development of a questionnaire and conducting a survey, analysis of the data obtained. The majority of respondents prefer fish culinary products formed from the cutlet mass, fish pies - 14%; fried and baked fish - 12%; steamed fish - 8%; fish dumplings - 5%; fish pastes - 5%; fish sausage and frankfurters - 3%. The majority of respondents (52.5%) are dissatisfied with the assortment, 62% of respondents have a positive attitude about the new types of products entering the market. The most significant characteristics of the quality of fish culinary products in descending order are the following: taste, aroma, texture, nutritional value, lack of intermuscular bones, acceptable price and looking. A relationship between the consumer requirements and the technological characteristics of a new product was built in the form of a quality house.