Quality and quality changes <ssessment of processed fish
Quality is a complex concept with many dimensions and context dependent so that it is relative to person, place and time. It can be defined as “the requirements necessary to satisfy the needs and expectations of the consumer” and can be divided into 13 different consumer requirements, which in turn can be grouped into those that are considering the product as food or as an object of trade (Peri 2006). The first group comprises safety, commodity, nutritional, and sensory requirements and the latter constitute a way of interaction between products and consumers since consumers can perceive them. The set of these four requirements constitutes the core of the quality of the product as such. On the other hand, psychological requirements concerning the product context (i.e., origin, tradition, etc.) and the system of values (ethical) are becoming increasingly important immaterial requirements of quality, and both psychological and product requirements are those that regard the product as a food. The second group, in which the product is considered as an object of trade, encompasses guarantee (certification, traceability), product/packaging system (functional and aesthetic requirements, information, and convenience), as well as product/market system, which covers dimensions such as availability and price (Peri 2006).
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| Format: | capítulo de libro biblioteca |
| Published: |
CRC Press
2017
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| Online Access: | http://hdl.handle.net/10261/172621 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780 |
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