WEKO3
アイテム
Consumer preference for label presentations of freshness, taste, and serving suggestion on fresh fish packages of Japanese flounder Paralichthys olivaceus
https://fra.repo.nii.ac.jp/records/2015887
https://fra.repo.nii.ac.jp/records/20158874fbfda4a-881f-4e80-850d-1764342569bc
| 名前 / ファイル | ライセンス | アクション |
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Kamiyama et al. Consumer preference for label presentations of freshness.pdf (593 KB)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||||||||||||||
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| 公開日 | 2025-12-04 | |||||||||||||||||
| タイトル | ||||||||||||||||||
| タイトル | Consumer preference for label presentations of freshness, taste, and serving suggestion on fresh fish packages of Japanese flounder Paralichthys olivaceus | |||||||||||||||||
| 言語 | en | |||||||||||||||||
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| 言語 | eng | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 言語 | en | |||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | Choice experiment; Information treatment,; Instant killing; Japanese consumer; Japanese founder; Promotion; Seafood | |||||||||||||||||
| 資源タイプ | ||||||||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||||||
| 資源タイプ | journal article | |||||||||||||||||
| 著者 |
神山, 龍太郎
× 神山, 龍太郎
WEKO
452
× 若松, 宏樹× 世古, 卓也× 石原, 賢司
WEKO
625
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| 抄録 | ||||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||||
| 内容記述 | Understanding consumer choice behavior for seafood is important for the efficient and sustainable use of marine resources and the improvement of human health. This study aims to identify the information content that effectively motivates Japanese consumers to purchase fresh fish products. Group interviews with 12 consumers were conducted in September 2021 to collect qualitative information on consumer evaluations of the presentation of package labels for freshness, taste, and serving suggestion. Subsequently, data were collected through a web-based survey, administered to 3651 consumers in the Kanto area, Japan from October to November 2021. A latent class logit model was applied to the data to estimate the influence of product attributes and personal characteristics on the choice and willingness-to-pay for each product attribute. The consumers gave the highest rating to freshness labels. The taste label was evaluated highly by consumers in one class. The group interview showed that when the serving suggestion label recommending meunière use was presented, consumers associated it with the recommendation to heat the fish because of less freshness. The results of the choice experiment also showed that the “meunière” label was evaluated negatively. The consumer segment characterized by a high income and frequent purchases of fish tended to respond to all types of labels. | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 書誌情報 |
en : Fisheries Science 巻 90, p. 529-544, ページ数 16, 発行日 2024-04-06 |
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| 出版者 | Springer | |||||||||||||||||
| 言語 | en | |||||||||||||||||
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| 収録物識別子タイプ | PISSN | |||||||||||||||||
| 収録物識別子 | 0919-9268 | |||||||||||||||||
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| 収録物識別子タイプ | EISSN | |||||||||||||||||
| 収録物識別子 | 1444-2906 | |||||||||||||||||
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| 関連タイプ | isIdenticalTo | |||||||||||||||||
| 識別子タイプ | URI | |||||||||||||||||
| 関連識別子 | https://www.doi.org/10.1007/s12562-024-01779-w | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 関連名称 | SPRINGER NATURE Link | |||||||||||||||||
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| 関連タイプ | isIdenticalTo | |||||||||||||||||
| 識別子タイプ | Local | |||||||||||||||||
| 関連識別子 | 24236001 | |||||||||||||||||
| 言語 | ja | |||||||||||||||||
| 関連名称 | 水産資源研究所 水産資源研究センター 社会・生態系システム部 漁業管理グループ | |||||||||||||||||
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| 出版タイプ | AM | |||||||||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_ab4af688f83e57aa | |||||||||||||||||
