Degree
Doctor of Philosophy (PhD)
Department
Nutrition and Food Sciences
Document Type
Dissertation
Abstract
Globally, seafood industries produce a considerable amount of byproducts that contain economic value and create a tremendous environmental issue due to poor waste management. Many sectors, including the food industry, are interested in recovering seafood byproducts (SB) nutritional and valuable components. However, the consumption of byproducts is not innate for US consumers, and a deep understanding is required to introduce novel/unfamiliar products. This research was aimed to investigate food applications, sensory methodologies, and consumer insights regarding SB applied in the food industry as an ingredient designated for human consumption and sensory methodologies used in recent years (2022-2025). Two online surveys (N1=563 and N2=716) were administered to US consumers to investigate the emotions associated with SB consumption, the appropriate food matrix to incorporate SB, emotions linked to consumption barriers, and the effect of external cues (product benefit information) on willingness to try SB. One of the main results pointed out that seafood was the best product category to incorporate SB; therefore, a catfish skin crackling was developed, and consumer perception, purchase intent, emotions, information delivery format (a compact message versus two separate messages), and repeat exposure were evaluated in two sub-studies (N1=115 and N2=115). A third study was conducted to determine the levels of acceptance and the emotions driving rejection and acceptance of fish bone powder (FBP) added in a chocolate cupcake (CCFBP) by using the rejection tolerance threshold (RTT) and rejection range (RR). The acceptability data were used to propose the new multiple attribute-rejection threshold range (MA-RTR) method, while the emotions data collected with the check-all-that-apply format were used to develop a new method to identify the emotions driving acceptance (EDA) and driving rejection (EDR) of CCFBP. The results pointed out that SB can be successfully used as an ingredient by controlling internal and external cues of the product. Presenting the product benefit information in two separate messages as well as a second product exposure increased overall liking. Across all the studies, information regarding SB's safety and benefits (environment and nutritional) was key to reducing reluctance and increasing sensory acceptability. The new MA-RTR method found that 5% of FBP did not affect the acceptance of CCFBP. Emotions played an essential role in determining the acceptance or rejection of CCFBP. In general, positive emotions were more related to openness to consume SB, while negative emotions were linked to the risk associated with the consumption of SB. Sensation Seeking Emotions (adventurous and curious) were mentioned by consumers as drivers of acceptance of SB.
Date
3-8-2025
Recommended Citation
Murillo Miguez, Silvia Jessenia, "Evaluating US consumers’ perceptions toward seafood byproducts consumption" (2025). LSU Doctoral Dissertations. 6685.
https://repository.lsu.edu/gradschool_dissertations/6685
Committee Chair
Prinyawiwatkul, Witoon
