Birsen Eygi ERDOĞAN, Sühendan MOL, Serap Coşansu AKDEMİR

Factors influencing the consumption of seafood in Istanbul, Turkey

Türk halkının su ürünleri tüketimi ile ilgili bilgi ve tutumu üzerine bilimsel veriler çok sınırlıdır. Bu nedenle, su ürünleri için Türk halkının tüketim alışkanlıkları ve tercihleri, Türkiye'nin en kalabalık ve kozmopolit şehri olan İstanbul örnek alınarak incelenmiştir. Toplam 972 katılımcının sadece %15,53’ü (151) asla su ürünü tüketmediklerini belirtmiş, ancak bunların hiçbiri su ürünlerini sağlıksız bulduğunu ifade etmemiştir. Tüketici olmamalarının temel nedeni koku ve tattır. Katılımcıların önemli bir kısmı (%84,47), su ürünlerinin besin değerinin çok iyi farkındadır. Eski olumsuz deneyimler tüketim sıklığını azaltmamaktadır. Su ürünleri tüketicilerinin oranı ve tüketim sıklığı, tüketicilerin yaşı ile orantılı olarak artmaktadır. Katılımcıların çoğunluğu (%34,84) haftada bir kez su ürünleri tüketmekte ve daha çok su ürünü tüketmesi gerektiğine inanmaktadır. Pek çok katılımcı (%44,10) su ürünlerine ulaşmak daha kolay olsaydı daha fazla su ürünü tüketmek isteyeceğini belirtmiştir. En favori su ürünü midye iken, ilk üç sıradaki balıklar yağlı balık türleridir. Ahtapot en az tercih edilen su ürünü olup katılımcıların çoğu surimiye aşina değildir. Katılımcılar, çoğunlukla (%96,59) taze deniz ürünleri tüketmeyi tercih etmektedir ve favori (%37,64) işleme teknolojileri konservedir.

Anahtar Kelimeler:

gıda seçiciliği, midye, tat, İstanbul, ahtopod, konserve balık, deniz ürünleri, Türkiye, konserve ürünler, tüketici tutumları, balık tüketimi, besin değeri, koku

İstanbul, Türkiye’deki su ürünleri tüketimini etkileyen faktörler

Scientific data on the attitudes and knowledge of Turkish people regarding seafood consumption is very limited. Therefore, consumption habits and preferences of Turkish people for seafoods were evaluated, based on the example of Istanbul, which is the most crowded and cosmopolitan city of Turkey. Only 15.53% (151) of the 972 participants stated they never consume seafoods but none of them considered seafoods unhealthy. Their main reason for not consuming is odor and taste. A significant proportion of the participants (84.47%) were well aware of the nutrition value of seafoods. Former negative experiences didn’t decrease consumption frequency. The rate of seafood consumers and the consumption frequency increases proportional to the age of the consumers. Most of the respondents (34.84%) consume seafood once a week and they believe that they should consume seafoods more often. If seafoods were more available, many participants (44.10%) stated that they would consume seafoods. The top three preferred fish were fatty species, while the most favorite seafood was mussel. Octopus was the most unfavorable seafood, and most of the participants were not familiar with surimi. Respondents mostly (96.59%) preferred to consume fresh seafoods, and canning was the favorite (37.64%) processing technology.

Keywords:

food preferences, mussels, taste, Istanbul, Octopus, canned fish, seafoods, Turkey, canned products, consumer attitudes, fish consumption, nutritive value, odours,

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