Department of Delta Academy, HZ University of Applied Sciences, Vlissingen, The Netherlands.
Department of Agrotechnology and Food Sciences, Food Quality and Design, Wageningen University, Wageningen, The Netherlands.
J Sci Food Agric. 2018 Sep;98(12):4778-4785. doi: 10.1002/jsfa.9136. Epub 2018 Jun 26.
Oyster refinement using land-based pond systems is a new activity in the Dutch oyster sector. It increases the oyster's tissue weight and changes its sensorial properties. However, the response of Dutch consumers towards refined oysters is unknown. The research aim was to gain insight into the importance of oyster quality parameters, drivers for oyster consumption, and acceptance of refined oysters by Dutch consumers, taking into account the information given to them about the product and process.
Taste, texture, and odor are the most important oyster quality characteristics for Dutch consumers. The outcome of questionnaires showed that willingness to buy and pay is influenced by factors such as the oysters' country of origin, cultivation area, and flavor profile. Refinement did not affect willingness to buy and pay. Furthermore Dutch consumers seem to have a preference for the flavor profile of refined oysters. Consumer evaluation showed that refined Pacific cupped oysters were perceived as sweeter compared with non-refined oysters. When information on the cultivation process was disclosed, overall appreciation of refined oysters by consumers increased.
New insights in the importance of oyster quality characteristics for Dutch consumers are generated that can be used in the development of refined Pacific cupped oysters. © 2018 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
利用陆基池塘系统对牡蛎进行精制是荷兰牡蛎行业的一项新活动。它增加了牡蛎的组织重量，并改变了其感官特性。然而，荷兰消费者对精制牡蛎的反应尚不清楚。本研究旨在深入了解牡蛎质量参数的重要性、牡蛎消费的驱动因素以及荷兰消费者对精制牡蛎的接受程度，同时考虑到他们对产品和工艺的了解。
味道、质地和气味是荷兰消费者最重要的牡蛎质量特征。问卷调查的结果表明，购买和支付的意愿受到牡蛎的原产国、养殖区和风味特征等因素的影响。精制过程并不影响购买和支付的意愿。此外，荷兰消费者似乎更喜欢精制牡蛎的风味特征。消费者评价表明，与非精制牡蛎相比，精制太平洋杯状牡蛎的口感更甜。当披露了养殖过程的信息时，消费者对精制牡蛎的整体评价有所提高。
本研究为荷兰消费者对牡蛎质量特征的重要性提供了新的见解，可用于开发精制太平洋杯状牡蛎。© 2018 作者。《食品科学杂志》由 John Wiley & Sons Ltd 代表化学工业协会出版。
