Abstract
SummaryThis study was the first consumer study done in Japan, which investigated consumer preferences of raw Norwegian rainbow trout with the use of an experimental design. A full factorial design with three variables (body part, body weight and freshness) was applied at two levels. The results showed that the variation in body part had the greatest effect on the expected and experienced eating quality of raw rainbow trout among seventy‐five young adult consumers. The effect was negative and it is possible that the high fat level observed in the belly region does not always lead to better overall likings. The high fat content could also result in the intense fishy odour distinctive to raw salmonidae at consumption and influence the perception of other quality attributes. The present study provides a new way of offering more practical and applicable suggestions to the fish farming industry.
Published Version
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