Chefs’ Attitudes and Sensory Analysis of Invasive Crayfish (<i>Faxonius limosus</i>) Meat: Psychological and Culinary Aspects
Considering the growing significance of sustainable gastronomy and the need for controlling the populations of invasive species, the aim of this study is to explore chefs’ attitudes toward the sensory and psychological aspects of using invasive crayfish meat (<i>Faxonius limosus</i>) fro...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/11/1898 |
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| author | Maja Paunić Jasmina Lazarević Dubravka Škrobot Ivana Čabarkapa Stefan Šmugović Milica Vidosavljević Miloš Županjac |
| author_facet | Maja Paunić Jasmina Lazarević Dubravka Škrobot Ivana Čabarkapa Stefan Šmugović Milica Vidosavljević Miloš Županjac |
| author_sort | Maja Paunić |
| collection | DOAJ |
| description | Considering the growing significance of sustainable gastronomy and the need for controlling the populations of invasive species, the aim of this study is to explore chefs’ attitudes toward the sensory and psychological aspects of using invasive crayfish meat (<i>Faxonius limosus</i>) from the Danube. The study was conducted using a survey questionnaire with a sample of 210 respondents, employing a consumption restriction scale based on various psychological aversions to non-traditional food sources. Binary logistic regression indicated a significant impact of psychological aversion on the likelihood of accepting this raw material. Thirty chefs participated in the sensory evaluation of the crayfish meat. The results revealed that the meat has potential for broad application in the preparation of gastronomic products. |
| format | Article |
| id | doaj-art-a89770d781b34e6dab4e2265372efa2b |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-a89770d781b34e6dab4e2265372efa2b2025-08-20T03:11:32ZengMDPI AGFoods2304-81582025-05-011411189810.3390/foods14111898Chefs’ Attitudes and Sensory Analysis of Invasive Crayfish (<i>Faxonius limosus</i>) Meat: Psychological and Culinary AspectsMaja Paunić0Jasmina Lazarević1Dubravka Škrobot2Ivana Čabarkapa3Stefan Šmugović4Milica Vidosavljević5Miloš Županjac6Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, SerbiaInstitute of Food Technology, University of Novi Sad, 21000 Novi Sad, SerbiaInstitute of Food Technology, University of Novi Sad, 21000 Novi Sad, SerbiaInstitute of Food Technology, University of Novi Sad, 21000 Novi Sad, SerbiaDepartment of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, SerbiaInstitute of Food Technology, University of Novi Sad, 21000 Novi Sad, SerbiaInstitute of Food Technology, University of Novi Sad, 21000 Novi Sad, SerbiaConsidering the growing significance of sustainable gastronomy and the need for controlling the populations of invasive species, the aim of this study is to explore chefs’ attitudes toward the sensory and psychological aspects of using invasive crayfish meat (<i>Faxonius limosus</i>) from the Danube. The study was conducted using a survey questionnaire with a sample of 210 respondents, employing a consumption restriction scale based on various psychological aversions to non-traditional food sources. Binary logistic regression indicated a significant impact of psychological aversion on the likelihood of accepting this raw material. Thirty chefs participated in the sensory evaluation of the crayfish meat. The results revealed that the meat has potential for broad application in the preparation of gastronomic products.https://www.mdpi.com/2304-8158/14/11/1898<i>Faxonius limosus</i>sensory evaluationperception of crayfishattitudes of chefs |
| spellingShingle | Maja Paunić Jasmina Lazarević Dubravka Škrobot Ivana Čabarkapa Stefan Šmugović Milica Vidosavljević Miloš Županjac Chefs’ Attitudes and Sensory Analysis of Invasive Crayfish (<i>Faxonius limosus</i>) Meat: Psychological and Culinary Aspects Foods <i>Faxonius limosus</i> sensory evaluation perception of crayfish attitudes of chefs |
| title | Chefs’ Attitudes and Sensory Analysis of Invasive Crayfish (<i>Faxonius limosus</i>) Meat: Psychological and Culinary Aspects |
| title_full | Chefs’ Attitudes and Sensory Analysis of Invasive Crayfish (<i>Faxonius limosus</i>) Meat: Psychological and Culinary Aspects |
| title_fullStr | Chefs’ Attitudes and Sensory Analysis of Invasive Crayfish (<i>Faxonius limosus</i>) Meat: Psychological and Culinary Aspects |
| title_full_unstemmed | Chefs’ Attitudes and Sensory Analysis of Invasive Crayfish (<i>Faxonius limosus</i>) Meat: Psychological and Culinary Aspects |
| title_short | Chefs’ Attitudes and Sensory Analysis of Invasive Crayfish (<i>Faxonius limosus</i>) Meat: Psychological and Culinary Aspects |
| title_sort | chefs attitudes and sensory analysis of invasive crayfish i faxonius limosus i meat psychological and culinary aspects |
| topic | <i>Faxonius limosus</i> sensory evaluation perception of crayfish attitudes of chefs |
| url | https://www.mdpi.com/2304-8158/14/11/1898 |
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