抄録
We investigated the impact of food additives on the price of fish paste products by using a hedonic price approach. For our research, food additives include preservatives, coloring materials, sweeteners, pH adjusters, polysaccharide thickeners, calcined shell calcium, trehalose, sorbitol, xylose, and calcium carbonate. As a result of the analysis, we found that products using preservatives have a statistically significantly lower price than others, and the other food additives do not have statistically significant price effects. The result suggests that preservatives contribute toward keeping the cost of goods from increasing during distribution and marketing and enable a reduction in the price of fish paste products. Using preservatives reduces the financial burden of consumers and contributes toward consumers getting substantive benefits.
