Sushi consumers' preferences myth in the Czech Republic

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Sushi consumers' preferences myth in the Czech Republic

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Sushi consumers' preferences myth in the Czech Republic

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

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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Počet stran výsledku

3

Strana od-do

19-21

Název nakladatele

Veterinární a farmaceutická univerzita Brno

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

25. 5. 2016

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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