Consumer criteria for high quality smoked salmon
Salmon is not only delicious, but also nutritious, as it constitutes a valuable source of proteins and fatty acids. In particular, omega-3 fatty acids are considered as an important protective shield against cardiovascular disease. Therefore, its consumption is advisable by professional experts, yet, the higher the consumption gets, the more demanding consumer preferences become. The majority of farmed Atlantic salmon is produced in Europe and almost 40% of this production becomes smoked. Hence, the smoked salmon industry comprises a vital sector of European economy displaying important revenues. However, the large variability in the quality of farmed salmon meat, as well as its suitability for smoking, are two key issues that smoked salmon industry needs to resolve. Addressing these concerns, the EUROSALMON project focused on improving the quality of smoked salmon for the European consumer. With the aid of physical, chemical and sensorial criteria, research work was conducted on all links of the smoked salmon production chain, from farming to consumption. Part of the project work involved a survey on consumer preferences in five countries that count for the majority of sales in Europe. More specifically, thirty smoked salmons were selected according to sensorial standards and tested by more than one thousand consumers. One of the most important findings is that consumers buy smoked salmon according to appearance and colour criteria. Independently of national frontiers, consumers were grouped into five categories according to their preferences, where each group represents twenty percent of the European population. Odour, taste, saltiness, homogeneity in appearance and colour were the key properties used for grouping preferences. The variability in these preferences displays the increased potential for the industry to offer a wide range of smoked salmon. Furthermore, informative labelling on the sensory characteristics (smoking odour, saltiness) could also enable consumers to select products that would enhance their satisfaction.