Sensory Evaluation of Smoked Milkfish Based on Consumer Preferences
Downloads
Fish
Downloads
1. Aberman, N. L., Gelli, A., Agandin, J., Kufoalor, D., & Donovan, J. (2022). Putting consumers first in food systems analysis: identifying interventions to improve diets in rural Ghana. Food Security, 14(6), 1359-1375.
2. Abiodun-Solanke, A. O. (2020). 6 Fish and shellfish processing. Food Science and Technology: Trends and Future Prospects, 153.
3. Adeyeye, S. A. O. (2019). Smoking of fish: a critical review. Journal of Culinary Science & Technology, 17(6), 559-575.
4. Andersen, B. V., Brockhoff, P. B., & Hyldig, G. (2019). The importance of liking of appearance, -odour,-taste and-texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction. Food Quality and Preference, 71, 228-232.
5. Assogba, M. F., Anihouvi, E. L., Adinsi, L., Boukary, B. S., Kpoclou, Y. E., Mahillon, J., ... & Anihouvi, V. B. (2021). Sensory profiling of meat and fish products obtained by traditional grilling, smoking and smoking-drying processes. Journal of Aquatic Food Product Technology, 30(4), 378-391.
6. Bhavadharini, B., Monica, V., Anbarasan, R., & Mahendran, R. (2023). Virtual, augmented, and mixed reality as a versatile tool in food consumer behavior evaluation: Recent advances in aroma, taste, and texture incorporation. Comprehensive Reviews in Food Science and Food Safety, 22(6), 4925-4956.
7. Bomfeh, K., Jacxsens, L., De Meulenaer, B., Amoa-Awua, W. K., & Afoakwa, E. O. (2019). Policy recommendations and smallholder guidelines for improved fish smoking systems. FAO Fisheries and Aquaculture Circular, (C1178), I-28.
8. Effiandi, N., Hafis, R., Nur, I., Sabri, M., & Arsyah, A. H. F. (2024). Development of a Smoking Device to Enhance Quality and Production of Smoked Fish. IJIMCE: International Journal of Innovation in Mechanical Construction and Energy, 1(3), 181-188.
9. Fernandez, D. G. (2019). Tikim: Essays on Philippine food and culture (Vol. 3). Brill. Ferreira, B. M. (2019). Packaging texture influences product taste and consumer satisfaction. Journal of Sensory Studies, 34(6), e12532.
10. Frei, R., Jack, L., & Krzyzaniak, S. A. (2022). Mapping product returns processes in multichannel retailing: Challenges and opportunities. Sustainability, 14(3), 1382.
11. Kiss, K., Ruszkai, C., Szűcs, A., & Koncz, G. (2020). Examining the role of local products in rural development in the light of consumer preferences—results of a consumer survey from Hungary. Sustainability, 12(13), 5473.
12. Li, P., Sakai, Y., Kurokura, H., & Yagi, N. (2024). Can Consumers Judge the Freshness of Fish from Visual Cues? A Case Study of Japanese Consumers. Foods, 13(19), 3191.
13. Lochan, P. (2021). A Study on consumer preference for Colours and Flavours additives food products in Jammu city (Doctoral dissertation, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu).
14. Marquis, D., Oliveira, D., Pantin-Sohier, G., Reinoso-Carvalho, F., Deliza, R., & Gallen, C. (2023). The taste of cuteness: How claims and cute visuals affect consumers’ perception of insect-based foods. International Journal of Gastronomy and Food Science, 32, 100722.
15. Mathew, S., Raman, M., Parameswaran, M. K., & Rajan, D. P. (2019). Fish and fishery products Analysis. Springer Singapore.
16. Puke, S., & Galoburda, R. (2020). Factors affecting smoked fish quality: A review. Research for Rural Development, 35(March), 132-139.
17. Rodrigues, S. S., Dias, L. G., & Teixeira, A. (2024). Emerging methods for the evaluation of sensory quality of food: Technology at service. Current Food Science and Technology Reports, 2(1), 77-90.
18. Siddique, S. B. (2020). Taste matters: A qualitative study of eating traditional vegetables among Bangladeshi immigrants in Italy.
19. Swaney‐Stueve, M., Talavera, M., Jepsen, T., Severns, B., Wise, R., & Deubler, G. (2019). Sensory and consumer evaluation of smoked pulled pork prepared using different smokers and different types of wood. Journal of Food Science, 84(3), 640-649.
20. Świąder, K., & Marczewska, M. (2021). Trends of using sensory evaluation in new product development in the food industry in countries that belong to the EIT regional innovation scheme. Foods, 10(2), 446.
Copyright (c) 2025 Leizly G. Juanite, John Manuel C. Buniel

This work is licensed under a Creative Commons Attribution 4.0 International License.