CONSUMERS? OPINION AND PERCEPTION TOWARD A CONVENIENCE FOOD COOKED BY SOUS VIDE THROUGH PROJECTIVE TECHNIQUES

ABALOS, ROSA ANA; NAEF, ELISA FERNANDA; AVILES, MARÍA VICTORIA; GÓMEZ, BEATRIZ

Journal of Culinary Science & Technology

Taylor & Francis

Lugar: Londres; Año: 2022

1542-8052

Convenience food cooked by sous vide has been developing in the field of high cuisine and restaurants. The objective was to determine consumers´ opinions and perceptions towards a convenience food cooked by sous vide through the use of projective techniques.The perception of Argentine consumers was surveyed to detect their first impression of this type of food.The results demonstrated that good taste and convenience were the principal positive characteristics that promoted the intent to purchase a convenience food cooked by sous vide, whereas mistrust and lack of knowledge of the preparation and composition of the product discouraged the consumption.