Murillo Silvia, Ardoin Ryan, Li Bin, Prinyawiwatkul Witoon
School of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA.
Food Processing and Sensory Quality Research Unit, Southern Regional Research Center, United States Department of Agriculture-Agricultural Research Service, New Orleans, LA 70124, USA.
Foods. 2025 Jul 30;14(15):2676. doi: 10.3390/foods14152676.
Seafood processing byproducts (SB) such as bones and skin can be safely used as food ingredients to increase profitability for the seafood sector and provide nutritional value. An online survey of 716 US adult seafood consumers was conducted to explore SB trial intent, responsiveness to health and safety information, and associated elicited emotions (nine-point Likert scale). Consumers' SB-elicited emotions were defined as those changing in reported intensity (from a baseline condition) after the delivery of SB-related information (dependent -tests). As criteria for practical significance, a raw mean difference of >0.2 units was used, and Cohen's values were used to classify effect sizes as small, medium, or large. Differences in willingness-to-try, responsiveness to safety and health information, and SB-elicited emotions were found based on self-reported gender and race, with males and Hispanics expressing more openness to SB consumption. SB-elicited emotions were then used to model consumers' willingness-to-try foods containing SB via logistic regression modeling. Traditional stepwise variable selection was compared to variable selection using raw mean difference > 0.2 units and Cohen's > 0.50 constraints for SB-elicited emotions. Resulting models indicated that extrinsic information considered at the point of decision-making determined which emotions were relevant to the response. These new approaches yielded models with increased Akaike Information Criterion (AIC) values (lower values indicate better model fit) but could provide simpler and more practically meaningful models for understanding which emotions drive consumption decisions.
海鲜加工副产品（如骨头和皮）可安全用作食品成分，以提高海鲜行业的盈利能力并提供营养价值。对716名美国成年海鲜消费者进行了一项在线调查，以探究他们尝试海鲜加工副产品的意愿、对健康与安全信息的反应以及相关引发的情绪（九点李克特量表）。消费者因海鲜加工副产品引发的情绪被定义为在提供与海鲜加工副产品相关的信息后（相关样本t检验），报告强度（相对于基线状态）发生变化的情绪。作为实际意义的标准，使用了大于0.2个单位的原始平均差异，并使用科恩效应值将效应大小分类为小、中或大。基于自我报告的性别和种族，发现了在尝试意愿、对安全与健康信息的反应以及海鲜加工副产品引发的情绪方面存在差异，男性和西班牙裔对食用海鲜加工副产品表现出更高的接受度。然后，通过逻辑回归建模，利用海鲜加工副产品引发的情绪来模拟消费者尝试含有海鲜加工副产品的食品的意愿。将传统的逐步变量选择方法与使用大于0.2个单位的原始平均差异和科恩效应值大于0.50的约束条件来选择海鲜加工副产品引发的情绪变量的方法进行了比较。结果模型表明，在决策点考虑的外在信息决定了哪些情绪与反应相关。这些新方法产生的模型具有更高的赤池信息准则（AIC）值（值越低表明模型拟合越好），但可以提供更简单、更具实际意义的模型，以理解哪些情绪驱动消费决策。
