Determination of a quantitative descriptive language for freshwater prawn (Macrobrachium rosenbergii) and consumer acceptance based on a willingness-to-pay model

The objectives of this research were to use trained sensory panels to identify key sensory profiling characteristics of freshwater prawns, develop and test price elicitation methods using the trained panels and gather freshwater prawn pricing information Prawns were procured through a reputable producer and delivered to the Department of Food Science, Nutrition & Health Promotion at Mississippi State University. A trained sensory panel was utilized to develop descriptive terms to express key attributes of freshwater prawns. Trained panelists evaluated both raw and cooked product forms for 40 and 83 attributes, respectively. At the end of the sensory evaluation of the products, trained panelists also completed a willingness-to-pay ballot. Results determined sensory attributes for both raw and cooked prawns and the value of the raw product form.