细胞培养肉的味道:一个范围审查
K V To1, C C Comer2, S F O'Keefe1
1Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, United States.
Frontiers in nutrition
|February 7, 2024
概括
消费者对细胞培养肉 (CM) 的接受依赖于未经证实的感官品质. 本综述澄清了关于CM的已知情况.
科学领域:
- 食品科学 食品科学 食品科学
- 消费者行为 消费者行为
- 生物技术是生物技术.
背景情况:
- 细胞培养肉 (CM) 是一种体外培养肉的替代品.
- 常常把CM看作是可持续的,相当于传统的肉类.
- 消费者接受性研究经常假设可比的感官品质.
研究的目的:
- 审查和澄清已知CM的感觉特征.
- 评估感官品质对消费者接受度的影响.
- 区分经验发现与关于CM的猜测.
主要方法:
- 关于CM感官评估的同行评审文献的结构化范围审查.
- 遵守PRISMA-ScR和乔安娜·布里格斯研究所的指导方针.
- 对26项包括研究的分析.
主要成果:
- 只有5项研究对CM产品进行了实际的感官评估.
- 21项研究依赖于假设的CM产品和积极框架.
- 在一些接受性研究中,由于行业隶属,存在潜在的偏见.
结论:
- 关于CM感官特征的经验数据有限.
- 关于感官等价性的假设可能会膨胀消费者接受预测.
- 需要对CM感官属性的现实期望.
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