ub.xmlui.mirage2.page-structure.muninLogoub.xmlui.mirage2.page-structure.openResearchArchiveLogo
    • EnglishEnglish
    • norsknorsk
  • Velg spraakEnglish 
    • EnglishEnglish
    • norsknorsk
  • Administration/UB
View Item 
  •   Home
  • Fakultet for biovitenskap, fiskeri og økonomi
  • Handelshøgskolen ved UiT
  • Artikler, rapporter og annet (Handelshøgskolen)
  • View Item
  •   Home
  • Fakultet for biovitenskap, fiskeri og økonomi
  • Handelshøgskolen ved UiT
  • Artikler, rapporter og annet (Handelshøgskolen)
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Influence of packaging attributes on consumer evaluation of fresh cod

Permanent link
https://hdl.handle.net/10037/13310
DOI
https://doi.org/10.1016/j.foodqual.2017.02.015
Thumbnail
View/Open
article.pdf (933.9Kb)
Accepted manuscript version (PDF)
Date
2017-03-03
Type
Journal article
Tidsskriftartikkel
Peer reviewed

Author
Heide, Morten; Olsen, Svein Ottar
Abstract
Packaging attributes have an important role in attracting consumer attention, creating expectations and influencing food choice. In this study, conjoint and cluster analysis were used to investigate the importance of visual attributes (packaging shape and colour) and informational attributes (freshness indicators, shelf life and freshness statements, convenience and taste information) for fresh cod. The consumer segments were profiled using individual consumer characteristics. A conjoint analysis of a nationwide representative sample of 503 Norwegian consumers revealed that the informational attributes were more important than the visual attributes. The most important factors for consumers when choosing cod fillets were two freshness attributes (with a total relative importance value of 45%). Cognitive freshness information was found to be more important than affective information. A cluster analysis of the part-worth utility scores revealed three clusters: packaging, quality and convenience. The packaging segment was the largest (with approximately 50% of the consumers) and the consumers in this segment preferred the visual attributes of shape and colour. The results of an ANOVA performed on the measurements of the individual characteristics revealed significant differences among the segment profiles. The findings of this study can be used by the seafood industry to design packaging for cod products that better match consumers’ needs and expectations.
Description
Accepted manuscript version. Published version available at https://doi.org/10.1016/j.foodqual.2017.02.015. Accepted manuscript version, licensed CC BY-NC-ND 4.0.
Publisher
Elsevier
Citation
Heide, M. & Olsen, S.O. (2017). Influence of packaging attributes on consumer evaluation of fresh cod. Food Quality and Preference, 60, 9-18. https://doi.org/10.1016/j.foodqual.2017.02.015
Metadata
Show full item record
Collections
  • Artikler, rapporter og annet (Handelshøgskolen) [635]

Browse

Browse all of MuninCommunities & CollectionsAuthor listTitlesBy Issue DateBrowse this CollectionAuthor listTitlesBy Issue Date
Login

Statistics

View Usage Statistics
UiT

Munin is powered by DSpace

UiT The Arctic University of Norway
The University Library
uit.no/ub - munin@ub.uit.no

Accessibility statement (Norwegian only)