The Quality Perceptions of Rainbow Trout Defined by Different Fish Market Sectors
By Kaija Saarni, Jari Setälä and Asmo HonkanenABSTRACT
One aim of this study was to find the main components of the total quality of fresh rainbow trout fillets. The other aim was to examine the similarities and differences of the quality perceptions of three fish market sectors.
In order to make this analyse, a hierarchic model of the total quality of fresh rainbow trout fillet was created. The model had seven main criteria. They were raw material, sensory quality, freshness, safety, nutrition, service and image. In addition there were 78 subcritiria at different levels. Computer-based interviews were carried out with 18 wholesalers, 20 retailers and 17 catering sector. The interviewees attached weight to each element of the model according to the importance they gave it, compared to the others at the same level.
The freshness and its subcriteria were the most significant components of the fresh rainbow trout fillets. Among the stakeholders there were noticeable similarity about the significance of freshness to the quality. Between other main fish quality criteria there were considerable difference comparing the quality perceptions of three stakeholders. Most components connected with sensory quality, safety and nutrition were seen more important by catering sector than wholesalers or retailers. Wholesalers considered components connected with raw material and service more important than other sectors.
KEYWORDS: Total quality, seafood quality, fish market, analytical hierarchy process
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