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Identification of Quality Attributes for Differentiation of Shrimp Species


PIs: Anna Resurreccion (Dept of Food Science and Technology, Univ of Georgia) and Marilyn Erickson (Center for Food Safety, Univ of Georgia)

Support: Sea Grant College Program

Timeframe: 2002 - 2003

Project Objectives:
To determine (using a trained descriptive panel) if quantifiable differences in sensory properties exist between fresh and frozen shrimp harvested from different regions of the world and in shrimp refrigerated for up to ten days.

To assess consumer's attitudes toward shrimp, usage patterns, and preferences for different species of shrimp and shrimp storage conditions (fresh vs. frozen).
  

Selected Findings:

  • Men eat shrimp more often than women.
  • Consumers with a higher income eat shrimp more often than consumers with a lower income.
  • Compared to consumers who eat shrimp once a month or less, individuals who consume shrimp more than once a month purchase frozen raw shrimp more often, eat jumbo shrimp less often, are less willing to purchase more shrimp or pay more for shrimp if they were certified, and are less willing to pay more for "Georgia shrimp"
  • A greater percentage of consumers who had higher incomes expressed that they could not distinguish fresh from frozen shrimp compared to consumers with lower incomes.
  • In contrast to consumers who eat shrimp predominantly in restaurants, consumers who eat shrimp primarily in the home were less willing to pay more for fresh than frozen shrimp.
  • Slightly less than half of the consumers willing to pay more for fresh shrimp would not select "Georgia shrimp" over others offered in the marketplace.
  • Consumers who could not differentiate fresh from frozen were also more likely to be unable to differentiate between shrimp species during consumption.
  • Consumers who could not differentiate between shrimp species were less willing to pay more for certified shrimp than consumers who could tell a difference between shrimp species.
  • Consumers who expressed that they had a preference for a shrimp species were willing to pay more for certified shrimp than consumers who had no preference.
  • Compared to consumers who store their shrimp for more than one day in the refrigerator, consumers who routinely store their shrimp for 1 day or less were less willing to purchase "Georgia shrimp" over others.
  • Consumers in lower income brackets were less supportive of purchasing "Georgia shrimp" than were consumers in higher income brackets.
  • For those individuals who would purchase more certified shrimp, one half of them either thought shrimp were unsafe or didn't know, whereas those individuals who wouldn't purchase more certified shrimp overwhelmingly considered shrimp safe.

Publications:
Web pages summarizing the results of this project are being prepared for the shrimp industry. These pages will be found at the following site:
http://griffin.uga.edu/cfs/research/shrimp.html.


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This page was updated October 13, 2006