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In recirculating aquaculture systems (RAS), off-flavors can accumulate in fish muscle tissue. They are problematic for consumer acceptance and the reputation of farmed fish products. Although off-flavors are not toxic at low concentrations, they often give fish muscle earthy, muddy, or other unwanted flavors.
Abstract The foodservice industry is a highly competitive branch where customer satisfaction and loyalty is dependent on the price and the quality of the food. To improve cost competitiveness, instead of fresh ingredients, more preprocessed items are used as components in dishes. This may impair the perceived product quality, and thus potentially decrease customer satisfaction.
To read this content please select one of the options below: Please note you do not have access to teaching notes (School of Architecture, Tampereen Teknillinen Yliopisto, Tampere, Finland) (Sibelius Academy, Taideyliopisto, Seinäjoki, Finland) (Turun Yliopisto, Turku, Finland) Keywords Local food Food experience Food culture Finnish food Local – global Locality Citation Aaltojärvi, I., Kontukoski, M. and Hopia, A.
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