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Consumer preference towards fresh water fish product developed by MARDI

The study focused on the consumer acceptance towards fresh water fish products developed by MARDI. The products were breaded patin fillet, restructured tilapia fillet, keli kebab and patin tempura. Attributes considered were taste, colour, size and overall acceptability. A total of 935 respondents were involved. The survey revealed that in terms of overall acceptability and taste, breaded patin fillet was most preferred followed by patin tempura, keli kebab and restructured tilapia fillet respectively. This study provided some guidelines on the down streaming processing of fresh water fish.

 

Copyright 2012 ©
Economic and Technology Management Research Centre,
MARDI Headquarters, Persiaran MARDI- UPM, 43300 SERI KEMBANGAN,
SELANGOR, MALAYSIA
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