Consumer Preference for the Ready-to-eat Fish and Shrimp Balachao: A Potential Value-added Fishery Product for Bangladesh

Saifuddin Rana¹, Antar Sarker¹, Md. Nazmul Hasan², Shahida Arfine Shimul¹, S. M. Nurun Nabi³, Manjurul Karim³ and Sk. Ahmad Al Nahid^1,

¹Department of Fisheries Resource Management, Faculty of Fisheries, Chattogram Veterinary and Animal Sciences University, Khulshi - 4225, Chattogram, Bangladesh

²Department of Oceanography, Faculty of Marine Sciences and Fisheries, University of Chittagong, Chittagong-4331, Bangladesh

³Feed the Future Bangladesh Aquaculture Activity, WorldFish, Bangladesh

Cite this paper:
Saifuddin Rana, Antar Sarker, Md. Nazmul Hasan, Shahida Arfine Shimul, S. M. Nurun Nabi, Manjurul Karim and Sk. Ahmad Al Nahid. Consumer Preference for the Ready-to-eat Fish and Shrimp Balachao: A Potential Value-added Fishery Product for Bangladesh. Journal of Food and Nutrition Research. 2023; 11(2):115-124. doi: 10.12691/jfnr-11-2-2

Abstract

Fish and shrimp-based value-added products of Bangladesh have great potential in the food markets. A panel test was conducted on ready-to-eat shrimp and fish products, called the Balachao, with 60 respondents of different ages and genders to evaluate consumer preference. Twenty participants were chosen from each of the three age classes: less than 20, 20-40, and above 40 years, with a 1:1 ratio for males and females. Three groups of products were prepared: dried shrimp (A), Bombay duck fish (B), and ribbon fish (C). Each product group had three unique recipe codes with different dried fish and shrimp percentages. The proximate composition was analyzed to determine the nutritional value of the products. Participants' feedback on external appearance, taste, odor, juiciness, crispness, price and overall acceptability was collected through a questionnaire, categorized, and statistically analyzed. Recipes A2 (50% shrimp), B2 (50% Bombay duck), and C2 (50% ribbon fish) obtained the highest mean scores for each evaluation criterion, and they were significantly different from the other recipes (p < 0.05). In addition, the highest percentage of participants from different age classes and genders preferred these recipes. No significant correlation was found between overall acceptability and participants' sex and age class (p > 0.05). The study revealed that recipes A2, B2, and C2 had good acceptability to consumers and could be potential value-added fishery products in Bangladesh. The findings of this study will contribute to the field of consumer behavior and market potential for value-added fishery products.

Keywords:
Balachao fishery product value addition dry fish sensory evaluation panel test

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