Evaluation of perceived quality of seafood crackers made from low-utilized and unutilized fish
        Journal of National Fisheries University Volume 73 Issue 1
        Page 11-20
        
    published_at 2025-01
            Title
        
        アンケート調査で明らかとした海鮮せんべいの低・未利用魚の利用における知覚品質の評価
        Evaluation of perceived quality of seafood crackers made from low-utilized and unutilized fish
        
    
            Abstract
        
        In 2023, a new seafood cracker named Bakan-Senbei was commercialized in collaboration with National Fisheries University and two private companies. The standout feature of Bakan-Senbei is that it is made from low-utilized/unutilized fish, which contributes to the Sustainable Development Goals. Focusing on this feature, two types of questionnaires(A and B)were implemented to evaluate visitors’ perception of its quality at the Osaka Seafood Show held in February 2024. In questionnaire A, we investigated the potential demand price after providing product information. In questionnaire B, the potential demand price was examined by intentionally excluding only the material information, and then the potential demand price was examined while first excluding material information; then it was examined again after only providing material information and excluding lust time. Interval regression analysis revealed no significant difference between the potential demand prices from the two questionnaires. This result revealed that consumers did not recognize the added value converted into monetary value as perceived quality of the use of low-utilized/unutilized fish. This result indicated that consumers did not perceive the added value of using low-utilized /unutilized fish as translating into monetary value in terms of quality. Conversely, there was a significant difference between the two groups regarding the provision of material information in questionnaire B. This result was supported by the outcome that 21% of respondents raised the rank of potential demand price due to the provision of material information. We estimated the increase price to be 5.5 yen, which was 4.5% of the list price. It was suggested that the added value could be improved by providing important information.
        
    
                
                    Creators
                
                    Wakamatsu Hiroki
                
                
            
            
                
                    Creators
                
                    Houri Juri
                
                
            
            
                
                    Creators
                
                    Oka Masakazu
                
                
            
    
        
            Source Identifiers
        
                    [PISSN] 0370-9361
    
    
            Creator Keywords
        
            seafood cracker
            low-utilized and unutlized fish
            questionnaire survey
            perceived quality
    
        
            Languages
        
            jpn
    
    
        
            Resource Type
        
        departmental bulletin paper
    
    
        
            Publishers
        
            National Fisheries University
    
    
        
            Date Issued
        
        2025-01
    
    
        
            File Version
        
        Version of Record
    
    
        
            Access Rights
        
        open access
    
    
            Relations
        
            
                
                
                [ISSN]0370-9361
            
    
