Abstract:
This review summarizes sensory evaluations
(trained and untrained) and consumer preference research as a
key part of developing new products, particularly raw and
processed finfish and shellfish products. A comparison of the
differences between panel results will be a perfect guide to
identifying the drawbacks in sensory quality acceptance while
improving fish-based food products and raw food fish items.
Furthermore, assessing the novel products' quality and
commercial feasibility is important before reaching consumers.
According to the final interpretation, in most cases, trained
panelists and untrained/consumers exhibit similar attitudes
toward the overall acceptability of raw fish and fish-based
products. However, when concerning in-depth sensory profiles
of various raw fish and fish-based products, it’s clear that
sensory experts showcase different perceptions than untrained
panelists and consumers. This represents the different
perceptions of flavor, texture, aroma, and taste attributes
because trained panelists evaluate such qualities following a
scientific procedure. However, consumers depend on their
preferences and giving scores. Therefore, results for such
sensory attributes are not always the same for both panel
types. Besides, consumer attitudes toward fish-based products
are significant when introducing novel products. Professional
testing and assessment sometimes fail to replace hedonic tests,
resulting in food product failures. Analyzing consumer
attitudes, behaviors, and emotions is a crucial aspect of these
novel developments to understand the complicated consumerproduct interaction. Finally, this review will aid in a better
understanding of selecting the most appropriate sensory
approach to raw and fish-based new product development for
researchers/producers.
