Profiling of Croatian Consumers Based on Their Intention to Consume Farmed Fish.

Today's increased demand and consumption of fish would be impossible to ensure without aquaculture. Farmed fish, however, is often considered inferior among consumers in comparison to its wild counterparts. The aim of this study was to profile Croatian fishery consumers based on their intention to consume farmed fish. The participants in this study were a nationally representative sample of people responsible for food purchasing within the household (n = 977), whose responses were collected by the CAWI (computer-aided web interviewing) method. Four clusters were identified and described: farmed fish enthusiasts (21.1%), farmed fish supporters (17.4%), indifferents (44.7%), and farmed fish sceptics (16.8%). Results showed that consumer segments differed significantly with respect to age, income, employment status, living region, and physical activity. Furthermore, intention to consume farmed fish is related to fish consumption in general (those with higher intention are more frequent fish consumers). Interestingly, prejudices against farmed fish are present in all clusters; however, these prejudices are more pronounced among those with the weakest intention to consume farmed fish. Differences between clusters were observed also in respect to product information and preferences, knowledge about fish, places of usual purchase, and source of information about fishery products. The obtained results could be used in designing marketing strategies to promote farmed fish consumption.

Fish Consumption: Influence of Knowledge, Product Information, and Satisfaction with Product Attributes.

Due to its numerous health benefits, fish consumption should be strongly encouraged. Fish consumption, however, is a complex phenomenon influenced by various factors. The aim of this research is to examine the influence of knowledge, product information, and satisfaction with product attributes on fish consumption in a nationally representative sample of people responsible for food purchasing within households in Croatia (n = 977) and Italy (n = 967). Fish consumption was well predicted (R2 = 15%) by the proposed structural model, using the partial least squares structural equation modelling method (PLS-SEM). The obtained results confirm that subjective knowledge (ß = 0.277, p < 0.001) and satisfaction with product attributes (ß = 0.197, p < 0.001) are predictors of fish consumption. Subjective knowledge was influenced by product information (ß = 0.161, p < 0.001), as well as by satisfaction with product attributes (ß = 0.282, p < 0.001), while objective knowledge had an influence on product information (ß = 0.194, p < 0.001). Although satisfaction with product attributes was the strongest predictor of subjective knowledge in both countries (ßCRO = 0.244, ßIT = 0.398), it had a greater effect among Italians (p = 0.001), while the impact of product information (ßCRO = 0.210, ßIT = 0.086) was more pronounced among Croatians (p = 0.010). Since the mediating role of subjective knowledge in all models was confirmed, action focused on enhancing subjective knowledge should be taken to increase fish consumption.

Modeling of lactic acid fermentation of soy formulation with Lactobacillus plantarum HM1.

Lactic acid bacteria alone or with special adjunct probiotic strains are inevitable for the preparation of various specific functional foods. Moreover, because of their growth and metabolism, the final products are preserved for a certain time. Thus, growth dynamics of the lactic acid bacteria of the Fresco DVS 1010 culture ( Lactococcus lactis spp. lactis, Lactococcus lactis spp. cremoris, Streptococcus salivarius spp. thermophilus) during liquid-state fermentation of soya mashes and pH values within the process were analyzed in this study. Although milk is the most typical growth medium for the lactic acid bacteria, presumable viable counts of Fresco culture reached levels 109 CFU ml-1 after 8 h, representing 2-3 log increase in comparison to initial state (specific growth rates ranged from 1.06 to 1.64 h-1). After 21 days of storage period, the pH levels in the products were reduced to 4.50-4.70, representing a decrease of about 1.5-1.7 units. All prepared soybean products contained detectable amounts of raffinose-series oligosaccharides (0.25-0.68 g per 100 g) that were reduced in average by about 30.5% during period of 21 days.