The Aquaculture and Fisheries Center of the University of Arkansas at Pine Bluff (UAPB) in collaboration with the Food Processing and Sensory Quality Research Unit of the USDA-ARS Southern Regional Research Center in New Orleans, Louisiana and Texas State University have successfully developed five convenient (ready-to-cook) catfish products. These are: Panko Breaded Standard Strips (PBSS), Panko Breaded Standard Fillet (PBSF), Panko Breaded Delacata Fillet (PBDF), Sriracha Marinated Delacata Fillet (SMDF) and Sesame-Ginger Marinated Delacata Fillet (SGMDF). This study has analyzed the level of acceptance and preference for these products among the potential consumers in the United States. Relevant data for this study was generated through experimental auctions where 121 catfish consumers from Arkansas participated in 18 sessions. All the participants were provided information about the products and completed a short training about the procedures to be followed in the auctions. Then they saw a video about the catfish products, looked and tasted the products. Participants provided their assessment about the products and bided for each of the products in separate sealed envelopes. Consumers' acceptance for various product attributes was measured through hedonic scale (Likert scale) and just about right (JAR) scale. Consumers preferences for the products and their attributes were analyzed through two-way internal preference mapping (Principal Component Analysis) and three-way internal preference mapping (Parallel Factor Analysis—PARAFAC). The study revealed that acceptance level for panko breaded products was higher than marinated products. Consumers preferred breaded products than marinated products. Two-way preference mapping indicated that Panko breaded products (PBSS, PBSF and PBDF) were preferred by the participants over the marinated products (SMDF and SGMDF) in terms of appearance and color. Three-way preference mapping revealed that two products (PBSS and PBDF) were primarily preferred while PBSF was secondarily preferred. Two other products (SMDF and SGMDF) were not preferred by the consumers. We can conclude that all the newly developed catfish products are likely to be accepted by American consumers and panko breaded products are likely to succeed more as future seafood products in the United States.
Key words: Consumers' acceptance, preference, convenient products, experimental auction.