Effect of component quality on sensory characteristics of a fish soup.
作者： Tommi E. M. Kumpulainen , Mari A. Sandell , Anu I. Hopia
DOI: 10.1002/FSN3.661
关键词:
摘要: The foodservice industry is a highly competitive branch where customer satisfaction and loyalty dependent on the price quality of food. To improve cost competitiveness, instead fresh ingredients, more preprocessed items are used as components in dishes. This may impair perceived product quality, thus potentially decrease satisfaction. effects component single dish were tested by serving fish soup consumer study (n = 205), to an in-house panel (n = 17) using modified check-all-that-apply method. variable for vegetable was previously unprocessed/fresh being compared processed. showed that modular dish, each had effect dish. When replacing with one, pleasantness increased higher level. main largest quality. Fresh has ability enhance taste soup, even frozen vegetables. results from this indicate freshness can also be cooked product.
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