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标题：Consumers’ Perceptions and Sensory Properties of Beef Patty Analogues
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作者：Jordan Taylor ; Isam A. Mohamed Ahmed ; Fahad Y. Al-Juhaimi 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：1
DOI：10.3390/foods9010063
出版社：MDPI Publishing
摘要：The present study was carried out to gain consumer insights on the use of tempeh (a fermented soy bean product) to improve the healthiness of beef patties and to determine the acceptable level of tempeh (10%, 20%, or 30%) in the patty. The study consisted of conducting two focus groups (n = 15), a pilot sensory evaluation, and a full consumer sensory study. The focus groups were asked about their consumption of beef patties, attitudes towards processed meat, attitudes towards negative aspects of red meat consumption, and attitudes towards tempeh consumption, as well as sensory perceptions of the cooked patties and their visual acceptance of raw patties. Focus group discussions suggested that there was a market for the product if consumers were informed of tempeh health benefits. Participants seemed more willing to choose how to balance their diet with an antioxidant source than buy a beef patty with added antioxidants. The focus group participants rated the visual attributes of raw patties from all treatments and it was found that the 20% tempeh and 30% tempeh patties were ranked lower (p 0.05) differences between the control and 10% tempeh patties for overall acceptability or acceptance of flavor. However, 10% tempeh patties were found to be more tender and juicier than the control (p < 0.05). A proper knowledge and awareness of consumers about the benefits of tempeh could allow the development of beef containing tempeh products.
关键词：acceptability; beef; consumer perceptions; patties; sensory; tempeh acceptability ; beef ; consumer perceptions ; patties ; sensory ; tempeh