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Perceptions des qualités organoleptiques et nutritionnelles des aliments : effets comparés des procédés de conservation par surgélation versus appertisation

Author

Listed:
  • Emmanuel Dion

    (Laboratoire de Recherche en Stratégie et marché des produits agro-alimentaires - Ecole Supérieure de Commerce Audencia)

  • Mohamed Merdji

    (Laboratoire de Recherche en Stratégie et marché des produits agro-alimentaires - Ecole Supérieure de Commerce Audencia)

  • M'Hamed Merdji

    (Montpellier Business School)

  • Foued Cheriet

    (UMR MOISA - Marchés, Organisations, Institutions et Stratégies d'Acteurs - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - INRA - Institut National de la Recherche Agronomique - Montpellier SupAgro - Centre international d'études supérieures en sciences agronomiques - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier, Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier)

Abstract

This paper presents the results of a quantitative survey on the representations of the impact of conservation processes on the perceived organoleptic and nutritional properties of food products. This survey shows that deep-freezing technologies, even though not clearly understood in their technical aspects, have a relatively good image amongst the survey respondents comparatively to other preservation processes. A more detailed analysis shows significant differences in perception (type of food and containers and environmental effect).

Suggested Citation

  • Emmanuel Dion & Mohamed Merdji & M'Hamed Merdji & Foued Cheriet, 2018. "Perceptions des qualités organoleptiques et nutritionnelles des aliments : effets comparés des procédés de conservation par surgélation versus appertisation," Post-Print hal-02074741, HAL.
    • Handle: RePEc:hal:journl:hal-02074741
    as

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