Fish consumption preferences and factors influencing it

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dc.contributor.authorCan, Mehmet Ferit
dc.contributor.authorGunlu, Aytekin
dc.contributor.authorCan, Hayriye Yesim
dc.date.accessioned2020-03-26T19:06:01Z
dc.date.available2020-03-26T19:06:01Z
dc.date.issued2015
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractFish consumption preferences are affected by individuals' socioeconomic characteristics. The aims of the present paper were (i) to obtain information on fish consumption level and frequency; (ii) to investigate the associations between the socioeconomic characteristics of consumers and their preferences; and (iii) to examine the influence of determinants on fish consumption. Data were gathered through a questionnaire completed by a total of 127 randomly selected individuals from different socioeconomic backgrounds from the Antakya, Turkey. The average consumption was found to be 2.98 kg/person/year for fish. Anchovies, gilt-head sea bream, and sea bass were reported as the most consumed three species, respectively. Significant differences in fish consumption were found among age groups, gender groups, and education groups, as well as between marital statuses. A majority of the consumers eat fish once a month throughout the year or only during the winter months. Fish consumption level and frequency were significantly positively correlated with education (p<0.01), income (p<0.05) and total meat consumption (p<0.01). The stepwise multiple regression model explained 41.7% (p<0.01) of the total variance for fish consumption. The amount and frequency of the consumption in the region, which is very far below the world and Turkey average especially for lower socioeconomic groups and for less-consumed fish species, can be increased by certain policies, such as training, advertising and different marketing strategies. Moreover, consumption should be distributed equally throughout the year instead of consuming only in certain seasons.en_US
dc.identifier.doi10.1590/1678-457X.6624en_US
dc.identifier.endpage346en_US
dc.identifier.issn0101-2061en_US
dc.identifier.issn1678-457Xen_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage339en_US
dc.identifier.urihttps://dx.doi.org/10.1590/1678-457X.6624
dc.identifier.urihttps://hdl.handle.net/20.500.12395/32171
dc.identifier.volume35en_US
dc.identifier.wosWOS:000358781700017en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOSen_US
dc.relation.ispartofFOOD SCIENCE AND TECHNOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectfishen_US
dc.subjectconsumeren_US
dc.subjectconsumptionen_US
dc.subjecteconomicen_US
dc.subjectpreferenceen_US
dc.titleFish consumption preferences and factors influencing iten_US
dc.typeArticleen_US

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