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dc.contributor.author
Torri, Luisa
dc.contributor.author
Tuccillo, Fabio
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Puente Tapia, Francisco Alejandro
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Carrara Morandini, Andrés
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Segovia, Johanna
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Nevarez López, Cinthya
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Leoni, Valentina
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Failla Siquier, Gabriela
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Canepa Oneto, Antonio
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Quiñones, Javier
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Cedeño Pozo, Cristina
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Laaz, Enrique
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Preciado, Mercy
dc.contributor.author
Schiariti, Agustin
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dc.date.available
2024-06-12T12:26:07Z
dc.date.issued
2024-08
dc.identifier.citation
Torri, Luisa; Tuccillo, Fabio; Puente Tapia, Francisco Alejandro; Carrara Morandini, Andrés; Segovia, Johanna; et al.; Jellyfish as sustainable food source: A cross-cultural study among Latin American countries; Elsevier; Food Quality and Preference; 117; 105166; 8-2024; 1-15
dc.identifier.issn
0950-3293
dc.identifier.uri
http://hdl.handle.net/11336/237926
dc.description.abstract
Jellyfish consumption is popular in Asia but neglected in other continents, where their abundance could represent a sustainable food source. This study explored the potential of jellyfish as food in the Latin American population. Through an online survey that included questions about socio-demographics, personality traits, and acceptance of jellyfish as food, responses by 6,597 Latin Americans (55.9 % females; 18–90 years old) in nine countries (Argentina, Brazil, Chile, Colombia, Ecuador, El Salvador, Mexico, Peru, and Uruguay) were collected. Jellyfish consumption acceptance (JCA) was positively correlated with age, educational level, and income, and negatively correlated with food neophobia and sensitivity to disgust. Comparing the nine countries, significant differences were identified. The highest levels of JCA were found among Argentinians and Peruvians, while the lowest values were observed among Ecuadorians and Salvadorians. Based on the modality of consumption (visible appearance, ingredient role, cooking method, carrier flavour of the recipe), four groups of countries with similar acceptance were observed: 1) Peru, Argentina, Mexico, Colombia, and Brazil; 2) El Salvador; 3) Chile and Uruguay; and 4) Ecuador. Moreover, differences in food pairing choices were highlighted among countries of the Northern hemisphere (El Salvador, Mexico, and Colombia), middle latitude (Ecuador, Peru, and Brazil) and the southernmost (Uruguay, Argentina, and Chile). In conclusion, this research contributes to the understanding of jellyfish as a sustainable food source in Latin America and provides useful insights for future market development and the adoption of tailored approaches to maximise the use and consumption of jellyfish across the region.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Consumers’ acceptnace
dc.subject
Medusae
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Sustainable food
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Novel food
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Gastronomic use
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Personality traits
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Jellyfish as sustainable food source: A cross-cultural study among Latin American countries
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2024-05-29T15:35:43Z
dc.journal.volume
117
dc.journal.number
105166
dc.journal.pagination
1-15
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Torri, Luisa. University of Gastronomic Sciences; Italia
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Fil: Tuccillo, Fabio. University of Helsinki; Finlandia
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Fil: Puente Tapia, Francisco Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Subsede Instituto Nacional de Investigación y Desarrollo Pesquero; Argentina
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Fil: Carrara Morandini, Andrés. Universidade de Sao Paulo; Brasil
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Fil: Segovia, Johanna. Universidad Francisco Gavidia; El Salvador
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Fil: Nevarez López, Cinthya. Universidad Nacional Autónoma de México; México
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Fil: Leoni, Valentina. Consorzio Nazionale Interuniversitario per le Scienze del Mare; Italia
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Fil: Failla Siquier, Gabriela. Universidad de la República; Uruguay
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Fil: Canepa Oneto, Antonio. Universidad de Burgos; España
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Fil: Quiñones, Javier. Instituto del Mar del Perú; Perú
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Fil: Cedeño Pozo, Cristina. Instituto de Investigaciones Marinas y Costeras; Colombia
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Fil: Laaz, Enrique. Instituto Público de Investigación en Acuicultura y Pesca; Ecuador
dc.description.fil
Fil: Preciado, Mercy. Instituto Público de Investigación en Acuicultura y Pesca; Ecuador
dc.description.fil
Fil: Schiariti, Agustin. Instituto Nacional de Investigaciones y Desarrollo Pesquero; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones Marinas y Costeras; Argentina
dc.journal.title
Food Quality and Preference
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.foodqual.2024.105166
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0950329324000685
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