消费者对植物性和性肉的看法:关注质地,主要成分和蛋白质信息,以及支付意愿
1Food Processing and Sensory Quality Research Unit, USDA-ARS Southern Regional Research Center, New Orleans, LA, USA.
Current research in food science
|June 30, 2025
概括
消费者发现植物性和性牛排比预期的不那么吸引人,质地是一个关键问题. 豆干的表现最好,蛋白质信息改善了豆/faba干的购买意图.
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
- 感官分析 感官分析
背景情况:
- 肉类替代品市场正在增长,植物性和真菌性产品旨在复制肉类的感官品质.
- 目前的肉类替代品努力与传统的肉类产品实现感官和价格平价.
- 消费者的看法和支付意愿是市场成功的关键因素.
研究的目的:
- 描述消费者对植物性和性肉的看法.
- 为了评估感官属性,产品概念,以及愿意为非肉而付费的意愿.
- 调查成分和蛋白质信息对消费者接受和购买意图的影响.
主要方法:
- 消费者对大豆,豆/豆豆,石竹和王的感官评价 (N=152).
- 仪器纹理分析 (硬度,性,弹性).
- 范·韦斯登多普的价格灵敏度模型用于支付意愿.
主要成果:
- 盲目品尝得分 (4.5-5.7) 低于预期,表明消费者期望未得到满足.
- 豆获得了最高的喜欢分数,与可取的纹理属性相关.
- 配料/蛋白质信息显著增加了品尝后的豆/faba jerky 的购买意图.
结论:
- 基于植物和的肉面临着满足消费者对感官质量,特别是质感的期望的挑战.
- 在测试样本中,大豆肉显示出最大的潜力.
- 战略性地使用成分和蛋白质信息可以积极影响消费者购买肉类替代品的意图.
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