MEASURING PRODUCT DIFFERENCES BY SENSORY ANALYSIS: THE CASE OF IMPORTED AND U.S. DOMESTIC SHRIMP

Abstract

The increased dominance of imported shrimp in the U.S. market has led to lower prices received by domestic shrimp producers. One way domestic shrimp producers might be able to receive higher prices is by marketing it as a premium product easily differentiated from imported individually quick-frozen (IQF) shrimp. Four panels covering two groups (consumers and chefs) and two cooking methods were asked to rate sensory attributes related to shrimp. Results show that consumer panels rate IQF shrimp higher than South Carolina fresh and frozen (SC fresh and frozen, respectively) shrimp across many sensory attributes. Results from the chef panels, although also indicating a number of advantages for IQF shrimp, reveal attributes where SC fresh and frozen shrimp have an edge. Flavor ratings are highly correlated with overall ratings for a particular shrimp, and this influenced a panel's shrimp preference. Future marketing efforts geared toward turning U.S. domestic shrimp into a premium product should concentrate on reintroducing domestic shrimp to U.S. consumers who have been used to imported IQF shrimp. Advantages of domestic frozen shrimp in terms of texture and appearance as noted by the chef panels should also be exploited.