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一种新的统计建模方法,用引起的情绪来解释试用海鲜副产品的意愿

Silvia Murillo¹, Ryan Ardoin², Bin Li³

¹School of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA.

Foods (Basel, Switzerland)

|August 14, 2025

概括

海鲜副产品 (SB) 可以是安全的食品成分. 消费者的情绪和人口统计学影响了人们尝试SB食品的意愿,男性和西班牙裔显示出更开放的态度.

科学领域:

食品科学食品科学食品科学
消费者行为消费者行为
感官科学感官科学

背景情况:

海鲜加工产生了像骨头和皮肤这样的副产品 (SB).
使用SB为海鲜行业提供经济效益和营养价值.
消费者接受SB作为食品成分需要调查.

研究的目的:

评估美国成年消费者试用海鲜副产品的意图 (SB).
评估消费者对有关SB的健康和安全信息的反应.
识别SB引起的情绪及其对消费决策的影响.

主要方法:

在716名美国成年海鲜消费者中进行了一项在线调查.
消费者在九分利克特级别上对SB和情绪的尝试意愿进行评分.
逻辑回归模拟了基于SB引起的情绪和人口因素的尝试意愿.

主要成果:

男人和西班牙裔消费者表现出更大的尝试SB的意愿和对信息的开放性.
由SB引起的情绪因人口因素 (性别,种族) 而有显著的变化.
外在信息影响了哪些情绪与消费决策相关.

结论:

人口因素和引起的情绪显著影响消费者接受海鲜副产品.
了解消费者的情绪对于制定有效的促进SB消费的战略至关重要.
新型建模方法可以简化和增强对驱动食物消费选择的因素的理解.

关键词:

消费者的感知消费者的感知健康主张健康主张安全性要求要求安全性要求海鲜加工废弃物海鲜加工废弃物社会文化影响影响社会文化影响试验的意图试验的意图.选择变量的选择变量.

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