Menba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi

Yazarlar: Soner ÇETİNKAYA

Konular:Deniz ve Tatlı Su Biyolojisi

Anahtar Kelimeler:Sosyo ekonomik yapı,Eğitim düzeyi,Aylık gelir,Çiğneme,Lezzet

Özet: In this study, it was aimed to determine the liking level and marketing suitability of the product obtained by processing C. antalyensis (Antalya sarı balığı) with smoking technology. The first part of the survey form generated for determination of the marketing potential of the product was based on the socio-economic status of the participants such as gender, age range, education level, monthly income level, fish-eating behaviour, and whether previously eating smoked fish or not. In the second part, there were questions prepared to reveal the product's packaging, salt ratio, smoke ratio/soot odour/taste, ease of chewing, water ratio, taste and purchasing decision about the product. Considering all the findings obtained, it was seen that the product had very high marketing potential. In addition, the potential can be increased further by increasing the smoke content of the products.

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