喜欢和描述的意大利面汁有不同的虫含量
Marlies Wallner1,2, Nina Julius3, Raquel Pelayo1
1Institute of Dietetics and Nutrition, University of Applied Sciences FH JOANNEUM, 8020 Graz, Austria.
Foods (Basel, Switzerland)
|September 9, 2023
概括
消费者接受面粉 (Tenebrio molitor) 的意大利面与文化因素有关. 使用50%粉虫和50%肉的混合汁与100%肉汁的喜好相似,这表明可能会逐渐引入昆虫蛋白.
科学领域:
- 食品科学 食品科学 食品科学
- 可持续农业 可持续农业
- 消费者行为 消费者行为
背景情况:
- 越来越多的人担心肉类消费对健康和环境的影响,需要替代蛋白质来源.
- 昆虫 (食用昆虫) 面临着西方社会的文化拒绝,尽管它具有可持续性的优势.
- 面粉 (Tenebrio molitor幼虫) 为传统肉类生产提供了一种资源高效和低排放的替代方案.
研究的目的:
- 开发含有不同水平粉虫含量的意大利面.
- 评估奥地利消费者对基于虫的意大利面的接受度.
- 确定影响消费者喜欢基于昆虫的食品的感官属性.
主要方法:
- 开发了三种意大利面配方:100%粉,50%粉/50%肉,100%肉.
- 消费者测试与91名参与者使用一个9点享乐的接受度量表.
- 检查所有应用 (CATA) 方法的应用,以收集描述性的感官数据.
主要成果:
- 50%的粉/50%的肉混合获得了与100%肉相比的消费者喜好分数 (p > 0.05).
- 百分之百的粉虫获得了明显较低的喜欢分数 (p < 0.05).
- 积极的喜好与"有肉"的属性有关,而"棕色"和""的属性对接受有负面影响.
结论:
- 对于消费者来说,用粉虫完全取代肉类并不是立即可行的.
- 建议采用逐步替代方法,结合对感官属性的产品优化,以提高消费者对基于昆虫的食品的接受度.
- 解决负面感官感知对于将昆虫与西方饮食相结合至关重要.
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