Sushi consumers' preferences myth in the Czech Republic

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F16%3A43874657" target="_blank" >RIV/62157124:16270/16:43874657 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Sushi consumers' preferences myth in the Czech Republic
Original language description
The aim of the study was comparison between consumers' preferences and sushi potential to be considered as source of omega-3 (n-3) fatty acids. The material for sushi meal fatty acids profile examination were nigiri and maki sushi samples with three different seafood species (Salmo salar, Thunnusalbacares, Penaeusvannamei). Consumers' preferences were perceived by the survey which included 1352 respondents. According to gained results these two sushi types cannot be declared as valuable sources of n-3 fatty acids. Sushi types also significantly preordained (p<0.05) fatty acids profile. Sushi meal is well accepted among Czech consumers; more than 80 % of respondents consume sushi, and the majority of them consider it as good source of healthy fats. Oppositely from consumers' perception it can be concluded that sushi main attribute is not fatty acids profile but its sensory characteristics and well accepted exotic nature.
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
XVIII. Konference mladých vědeckých pracovníků s mezinárodní účastí: sborník příspěvků
ISBN
978-80-7305-772-5
ISSN
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e-ISSN
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Number of pages
3
Pages from-to
19-21
Publisher name
Veterinární a farmaceutická univerzita Brno
Place of publication
Brno
Event location
Brno
Event date
May 25, 2016
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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