Convenient (Ready-to-Cook) Catfish products: The development process, sensory attributes and consumers’ evaluation

Authors: DEB, UTTAM - University Of Arkansas At Pine Bluff; DEY, MADAN - Texas State University; ADHIKARI, SAROJ - Texas State University; KHANAL, NABIN - University Of Arkansas At Pine Bluff; GOSH, KAMAL - University Of Arkansas At Pine Bluff; XIE, LIN - University Of Arkansas At Pine Bluff; BECHTEL, PETER - Retired ARS Employee; Bland, John; Grimm, Casey; Brashear, Suzanne; MARTIN, BRENDA - University Of Arkansas At Pine Bluff

Submitted to: Aquaculture Economics & Management
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/5/2020
Publication Date: 11/10/2020
Citation: Adhikari, S., Deb, U., Dey, M.M., Xie, L., Khanal, N.B., Grimm, C.C., Bland, J.M., Bechtel, P.J.,2020. Consumers’ willingness-to-pay for convenient catfish products: Results from experimental auctions in Arkansas. Aquaculture Economics & Management. https://doi.org/10.1080/13657305.2020.1840663.
DOI: https://doi.org/10.1080/13657305.2020.1840663

Interpretive Summary: Five new catfish products were developed to be more convenient to prepare (ready-to-cook) and nutritious than standard catfish products used for deep-fat frying. These included three products that were to be baked in an oven. They were three size and quality variations of Panko-breaded catfish, ranging from a small catfish strip to a standard fillet and a premium Delacata-style fillet. The other two products were to be cooked in a microwave oven. They were both marinated Delacata fillets, with one having a sriracha marinade and the other with a sesame-ginger marinade. The sensory attributes of the products and the willingness of consumers to purchase these products was determined. The degree to which consumers liked the smell, taste, and texture of the products was measured, as well as how the range of socio-demographic characteristics of the consumers affected their choices. Overall, the panko-breaded Delacata fillets were the most preferred, with the consumer showing a willingness to pay a price higher that the other products.

Technical Abstract: The Aquaculture and Fisheries Center of the UAPB in collaboration with the Food Processing and Sensory Quality Research Unit of the USDA-ARS Southern Regional Research Center in New Orleans, Louisiana and Texas State University implemented a project entitled “Designing and Testing New Catfish Products to Enhance Competitiveness of the U.S. Catfish Industry”, funded by USDA-NIFA. The project has developed five convenient (ready-to-cook) catfish products. These catfish products are: Panko Breaded Standard Strips (PBSS), Panko Breaded Standard Fillet (PBSF), Panko Breaded Delacata Fillet (PBDF), Sriracha Marinated Delacata Fillet (SMDF) and Sesame-Ginger Marinated Delacata Fillet (SGMDF). Panko breaded products are ready-to-bake products and marinated products are ready-to-microwave products. This paper documents the process for development of the convenient catfish products,describes sensory attributes of the products and reports findings of consumers’ evaluation test. Consumers evaluation included feedback about the products’ visual (appearance, color, glossiness and serving size) and organoleptic (smell, taste, texture, smell intensity, saltiness, oiliness, crispiness and juiciness) sensory attributes. It has also analyzed consumers' willingness-to-pay (WTP) for the convenient catfish products. Analyses revealed that participants accepted all the products. Breaded (ready-to-bake) products received higher acceptance rating than marinated (ready-to-microwave) products. PBDF was the most preferred product followed by PBSS, PBSF, SMDF and SGMDF. Consumers’ WTP was higher for breaded products than marinated products. Sensory attributes influenced consumers’ preference and their WTP. The study concluded that all the newly developed convenient catfish products are likely to be purchased by American consumers when they would be available in the market.