Consumer perception of snack sausages enriched with umami-tasting meat protein hydrolysates

Fabienne Kessler, Mathias Boe Riisgaard Nielsen, Marie Tøstesen, Lars Duelund, Mathias P. Clausen, Davide Giacalone

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

Resumé

Adequate protein intake is necessary to maintain muscle mass and function. Nutritionally dense(r) products are increasingly sought after by consumers that need a heightened protein intake, such as active young and elderly individuals. This paper focuses on functional snack sausages enriched with umami-tasting meat protein hydrolysates (MPH), developed by systematically varying in recipe, meat type and MPH content. A consumer study (N = 100) was conducted where young and elderly consumers evaluated perceived acceptability and sensory quality of samples. Additionally, textural (Warner–Braztler shear test) and chemical (amino acids) analyses on the same samples were conducted to give a complete characterization of the functionality of the hydrolysates. Both the consumer test and the instrumental analyses consistently indicated that the enrichment with MPH had minor or no influence on the perceptual quality of the sausages, suggesting that this ingredient can be added to increase the nutritional density of a reference meat product without negatively affecting consumer acceptability.

OriginalsprogEngelsk
TidsskriftMeat Science
Vol/bind150
Sider (fra-til)65-76
ISSN0309-1740
DOI
StatusUdgivet - apr. 2019

Fingeraftryk

Protein Hydrolysates
umami
meat protein
consumer attitudes
Snacks
protein hydrolysates
snacks
sausages
Meat
protein intake
hydrolysates
meat products
Meat Products
shears
ingredients
testing
meat
sampling
muscles
Proteins

Citer dette

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title = "Consumer perception of snack sausages enriched with umami-tasting meat protein hydrolysates",
abstract = "Adequate protein intake is necessary to maintain muscle mass and function. Nutritionally dense(r) products are increasingly sought after by consumers that need a heightened protein intake, such as active young and elderly individuals. This paper focuses on functional snack sausages enriched with umami-tasting meat protein hydrolysates (MPH), developed by systematically varying in recipe, meat type and MPH content. A consumer study (N = 100) was conducted where young and elderly consumers evaluated perceived acceptability and sensory quality of samples. Additionally, textural (Warner–Braztler shear test) and chemical (amino acids) analyses on the same samples were conducted to give a complete characterization of the functionality of the hydrolysates. Both the consumer test and the instrumental analyses consistently indicated that the enrichment with MPH had minor or no influence on the perceptual quality of the sausages, suggesting that this ingredient can be added to increase the nutritional density of a reference meat product without negatively affecting consumer acceptability.",
keywords = "Consumer acceptance, Functional ingredients, Meat protein hydrolysates, Sausages, Umami",
author = "Fabienne Kessler and {Riisgaard Nielsen}, {Mathias Boe} and Marie T{\o}stesen and Lars Duelund and Clausen, {Mathias P.} and Davide Giacalone",
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Consumer perception of snack sausages enriched with umami-tasting meat protein hydrolysates. / Kessler, Fabienne; Riisgaard Nielsen, Mathias Boe; Tøstesen, Marie; Duelund, Lars; Clausen, Mathias P.; Giacalone, Davide .

I: Meat Science, Bind 150, 04.2019, s. 65-76.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

TY - JOUR

T1 - Consumer perception of snack sausages enriched with umami-tasting meat protein hydrolysates

AU - Kessler, Fabienne

AU - Riisgaard Nielsen, Mathias Boe

AU - Tøstesen, Marie

AU - Duelund, Lars

AU - Clausen, Mathias P.

AU - Giacalone, Davide

PY - 2019/4

Y1 - 2019/4

N2 - Adequate protein intake is necessary to maintain muscle mass and function. Nutritionally dense(r) products are increasingly sought after by consumers that need a heightened protein intake, such as active young and elderly individuals. This paper focuses on functional snack sausages enriched with umami-tasting meat protein hydrolysates (MPH), developed by systematically varying in recipe, meat type and MPH content. A consumer study (N = 100) was conducted where young and elderly consumers evaluated perceived acceptability and sensory quality of samples. Additionally, textural (Warner–Braztler shear test) and chemical (amino acids) analyses on the same samples were conducted to give a complete characterization of the functionality of the hydrolysates. Both the consumer test and the instrumental analyses consistently indicated that the enrichment with MPH had minor or no influence on the perceptual quality of the sausages, suggesting that this ingredient can be added to increase the nutritional density of a reference meat product without negatively affecting consumer acceptability.

AB - Adequate protein intake is necessary to maintain muscle mass and function. Nutritionally dense(r) products are increasingly sought after by consumers that need a heightened protein intake, such as active young and elderly individuals. This paper focuses on functional snack sausages enriched with umami-tasting meat protein hydrolysates (MPH), developed by systematically varying in recipe, meat type and MPH content. A consumer study (N = 100) was conducted where young and elderly consumers evaluated perceived acceptability and sensory quality of samples. Additionally, textural (Warner–Braztler shear test) and chemical (amino acids) analyses on the same samples were conducted to give a complete characterization of the functionality of the hydrolysates. Both the consumer test and the instrumental analyses consistently indicated that the enrichment with MPH had minor or no influence on the perceptual quality of the sausages, suggesting that this ingredient can be added to increase the nutritional density of a reference meat product without negatively affecting consumer acceptability.

KW - Consumer acceptance

KW - Functional ingredients

KW - Meat protein hydrolysates

KW - Sausages

KW - Umami

U2 - 10.1016/j.meatsci.2018.12.009

DO - 10.1016/j.meatsci.2018.12.009

M3 - Journal article

VL - 150

SP - 65

EP - 76

JO - Meat Science

JF - Meat Science

SN - 0309-1740

ER -