Effects of Microencapsulated Natural Preservatives on Meat Texture and Consumer Perception

Area of Science:

• Food Science
• Food Chemistry
• Sensory Science

Background:

• Nisin and avocado peel extract are natural preservatives but can affect food's sensory properties.
• Microencapsulation can protect these compounds and control their release.
• However, microcapsules may negatively impact food texture and other sensory attributes.

Purpose of the Study:

• To evaluate the sensory characteristics, texture, and consumer acceptance of minced meat with microencapsulated nisin and avocado peel extract (MNE).
• To compare MNE with minced meat containing empty microcapsules (EM), avocado peel extract alone (AE), and a control (C).

Main Methods:

• Sensory analysis using A-Not-A test with R-index and check-all-that-apply test.
• Consumer testing with 80 participants for overall liking and preference ranking.
• Texture Profile Analysis (TPA) to assess physical properties.

Main Results:

• Microencapsulation (EM and MNE) did not significantly alter overall liking or preference compared to the control (C).
• Avocado peel extract alone (AE) showed statistically significant differences in texture, juiciness, and flavor.
• Microencapsulated samples exhibited reduced water loss during cooking and altered hardness/cohesiveness.

Conclusions:

• Microencapsulation is a viable strategy to incorporate natural preservatives like nisin and avocado peel extract without compromising sensory quality.
• This technology provides a promising avenue for the food industry to utilize natural additives effectively.