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Meat hybrids-An assessment of sensorial aspects, consumer acceptance, and nutritional properties.

ABSTRACT: So-called meat hybrids are a new class of products where a fraction of the meat product (e.g., 20%) is replaced with alternative protein sources, such as plant-based ones. Research suggests that these products could serve as a low-threshold offer for a specific target group that wants to cut down on meat, thereby facilitating the transition toward a more healthy and sustainable diet. Nonetheless, data demonstrate that meat hybrids with a high substantial meat substitution level often fail in the market. This study summarises findings on the physicochemical properties, sensory, and acceptance of six different meat hybrids (70% meat and 30% plant proteins) that were collected in the framework of a case study in the project AiF 196 EN. For this purpose, sensory characteristics were collected via two QDA sessions and a hedonic consumer test. Furthermore, the hybrid recipes were analysed in their proximate composition. The respective recipes varied in protein source (soybean, pumpkin, and pea) and mode of incorporation [textured vegetable protein (TVP), high moisture extrudate (HME)]. It was shown that a meat hybrid with a relatively high share of 30% plant-based proteins with peas as a protein source and TVP as a processing method can still attract consumers.

SUBMITTER: Baune MC

PROVIDER: S-EPMC9941143 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature

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Meat hybrids-An assessment of sensorial aspects, consumer acceptance, and nutritional properties.

Baune Marie-Christin MC Broucke Keshia K Ebert Sandra S Gibis Monika M Weiss Jochen J Enneking Ulrich U Profeta Adriano A Terjung Nino N Heinz Volker V

Frontiers in nutrition 20230207

So-called meat hybrids are a new class of products where a fraction of the meat product (e.g., 20%) is replaced with alternative protein sources, such as plant-based ones. Research suggests that these products could serve as a low-threshold offer for a specific target group that wants to cut down on meat, thereby facilitating the transition toward a more healthy and sustainable diet. Nonetheless, data demonstrate that meat hybrids with a high substantial meat substitution level often fail in the ...[more]

PMID: 36824169

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Project description:Abstract Edible insects, such as palm weevil larvae, have been promoted as an alternative source of nutrients in developing countries for their nutritional benefits, cost‐effective rearing, and yearly availability. Unfortunately, consumer acceptance remains a barrier to their utilization. A supplemental palm weevil larvae and tomato paste were developed as part of efforts to understand whether incorporating edible insects into staple foods could help overcome this barrier. Palm weevil larvae flour and tomato paste were mixed in three formulations that had 8, 15, and 30% of palm weevil larvae flour. Samples were subjected to proximate and mineral content analyses and sensory evaluation. Among the blends, tomato paste containing 30% palm weevil larvae had the highest protein, fat, and total solids content as compared to unfortified tomato paste. Iron and zinc levels also increased with increasing levels of palm weevil larvae flour. Carbohydrate and crude fiber concentrations of the samples, however, decreased with increasing fortification levels. The overall acceptance and willingness to purchase fortified tomato paste as determined by sensory evaluation was high for all samples and increased with increasing knowledge about palm weevil larvae's nutritional benefits. Overall acceptance and willingness to purchase fortified tomato paste were significantly dependent on the samples' color and consumers' overall liking of the products. Tomato paste fortified with palm weevil larvae can provide a complementary source of iron for Ghanaians. This paper aimed to explore Ghanaian consumers' acceptance of varying fortification levels of palm weevil larvae–tomato paste and to investigate the main determinants for their willingness to pay for the products. This study found that the addition of palm weevil larvae improved the nutritional composition of tomato paste specifically in terms of its protein, fat, and zinc contents. The overall acceptance and willingness to purchase fortified tomato paste as determined by sensory evaluation using women of reproductive age were high for all samples and increased with increasing knowledge about palm weevil larvae's nutritional benefits.

Dataset Information

Meat hybrids-An assessment of sensorial aspects, consumer acceptance, and nutritional properties.

Publications

Meat hybrids-An assessment of sensorial aspects, consumer acceptance, and nutritional properties.

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