The study on consumer preferences towards fermented fish product

The Baikal omul is one of the most consumed types of fishes in the region. There are many methods offish products production. Fermentation is one of traditional methods. Consumer preferences of fermented fish products from Baikal omul and evaluation of the weights have been determined in the study. For this purpose, the authors have developed the questionnaire including a matrix of expert assessment of consumer quality indicators. As a result of the conducted survey the main consumer characteristics of a fish product have been received. The weight coefficients assessment has been made by pairwise comparison method. The concordance coefficient has been calculated for the purpose of coordination assessment of experts' opinions. As a result of the conducted researches it is established that among product indicators "safety", "usefulness" and "price" have the greatest importance for consumers. Therefore, in case offurther product development it is necessary to consider these indicators. The assessing of agreement among raters has shown that agreement among raters is satisfactory.