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Sogari G, Grasso S, Caputo V, Gómez MI, Mora C, Schouteten JJ. Sensory, emotional, and appropriateness of plant- and meat-based burgers. J Food Sci 2024; 89:2974-2990. [PMID: 38711372 DOI: 10.1111/1750-3841.17033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2023] [Revised: 01/19/2024] [Accepted: 03/01/2024] [Indexed: 05/08/2024]
Abstract
The plant-based meat alternative market is experiencing rapid growth. However, whether this growth extends to mainstream consumers will depend on the sensory profile, emotional profile, and situational appropriateness of these products. This study provides a sensory comparison between two plant-based burgers, one hybrid burger, and a conventional 100% ground beef burger. The sensory evaluation was carried out under blind and informed conditions using a between-subject design. Participants (n = 177) were asked to rate the appearance, flavor, odor, and texture of each product and indicate their overall liking. In addition, 26 sensory terms were evaluated using the rate-all-that-apply technique. The study also measured the emotional profile and the situational appropriateness elicited by each product using the check-all-that-apply technique. The results showed that (a) in the blind condition, there were no significant differences observed in overall liking across the four burgers; (b) the plant-based burger made with pea protein received the lowest overall liking score, and its evaluation was not positively influenced by product information disclosure; (c) providing product information influenced the perceived intensity of the attributes associated with meat; (d) discriminatory ability for emotions was higher in the informed condition; and (e) for the situational appropriateness, when prioritizing healthy eating, participants considered plant-based burgers more suitable than the groundbeef burger. PRACTICAL APPLICATION: Our results demonstrate that product descriptions could have an impact on consumer acceptance of different meat burger alternatives. In order to launch successfull meat alternatives, product developers and communication marketing specialists should consider the extent to which these alternatives resemble regular meat products in terms of their sensory and emotional profiles and context of use.
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Affiliation(s)
- Giovanni Sogari
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Simona Grasso
- School of Agriculture and Food Science, University College Dublin, Dublin, Belfield, Ireland
| | - Vincenzina Caputo
- Department of Agricultural, Food, and Resource Economics, Michigan State University, East Lansing, Michigan, USA
| | - Miguel I Gómez
- Charles H. Dyson School of Applied Economics and Management, Cornell University, Ithaca, New York, USA
| | - Cristina Mora
- Department of Food and Drug, University of Parma, Parma, Italy
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2
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Zhang M, Chai Y, Li F, Bao Y. Effect of Pleurotus eryngii on the Characteristics of Pork Patties during Freezing and Thawing Cycles. Foods 2024; 13:501. [PMID: 38338636 PMCID: PMC10855685 DOI: 10.3390/foods13030501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 01/20/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
Temperature fluctuations severely damage the quality, oxidation stability, and structure of pork patties. This study investigated the potential reasons for Pleurotus eryngii (Pe) to protect frozen pork patties from quality degradation caused by temperature fluctuations and promoted the application of a natural ingredient. In this experiment, the pH, the water holding capacity (WHC), the properties of color and texture, the appearance, the degree of protein and lipid oxidation, and the microstructure of patties with different additions of Pe (0%, 0.25%, 0.50%, 1.00%, and 2.00%) were intensified during freezing and thawing (F-T) cycles. The results showed that patties with 0.50% Pe exhibited a distinguishable improvement in the changes of pH, WHC, color, and texture during F-T cycles (p < 0.05). With the times of F-T cycles increasing, 0.50% Pe was able to inhibit lipid oxidation of patties by decreasing the peroxide value (POV) and the thiobarbituric acid reactive substances (TBARS) value to 0.87 and 0.66-fold, respectively, compared to those in the control group. It was also able to suppress the protein oxidation of the patties with a protein sulfhydryl content increasing to 1.13-fold and a carbonyl content decreasing to 0.49-fold compared to the patties in the control group (p < 0.05) after 5 F-T cycles. In addition, the figures of appearance and microstructure of samples indicated that 0.50% Pe effectively restrained the deterioration of structure features from patties after 5 F-T cycles. Thus, the addition of Pe effectively maintained the characteristics of pork patties under F-T cycles.
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Affiliation(s)
- Miaojing Zhang
- College of Life Sciences, Northeast Forestry University, Harbin 150040, China; (M.Z.); (Y.C.)
| | - Yangyang Chai
- College of Life Sciences, Northeast Forestry University, Harbin 150040, China; (M.Z.); (Y.C.)
| | - Fangfei Li
- Key Laboratory of Forest Food Resource Utilization in Heilongjiang Province, Northeast Forestry University, Harbin 150040, China
| | - Yihong Bao
- College of Life Sciences, Northeast Forestry University, Harbin 150040, China; (M.Z.); (Y.C.)
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3
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Policastro P, Brown AH, Comollo E. Healthy helpers: using culinary lessons to improve children's culinary literacy and self-efficacy to cook. Front Public Health 2023; 11:1156716. [PMID: 38026330 PMCID: PMC10657997 DOI: 10.3389/fpubh.2023.1156716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Accepted: 10/20/2023] [Indexed: 12/01/2023] Open
Abstract
Background Children do not eat the recommended amounts of vegetables, and school-based nutrition education has not been found to impact this behavior. Cooking education is associated with improved children's culinary literacy (CL) and eating behaviors. This study investigated the impact of a culinary literacy (CL) curriculum on children's acceptance of vegetable-added (mushrooms) recipes, CL, self-efficacy to cook (SE), and willingness to try vegetables (WV). Methods A convenience sample of 39 fourth and fifth graders were exposed to a six-lesson virtual CL curriculum that taught basic cooking skills and how to prepare six recipes, including three traditional recipes and the same recipes with added vegetables. Results Children who participated in the CL curriculum accepted vegetables added to pizza pockets, but vegetables added to macaroni and cheese and fajitas negatively affected the acceptance of recipes. Children improved their CL and SE but did not show a significant change in their WV. Conclusion Findings suggest that CL programs focusing on vegetables may drive factors associated with dietary behavior change, SE, and acceptance of vegetables. Future studies should consider CL as a potential method to improve vegetable intake in children in tandem with nutrition education or as a sole intervention. The study was limited by its small sample size, the virtual setting, and the use of mushrooms as the primary vegetable source. Future studies should be conducted with a larger sample size, in a traditional classroom setting, use a variety of vegetables, and collect qualitative data on the sensory characteristics affecting children's WV.
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Affiliation(s)
| | - Alison H. Brown
- New Jersey Institute for Food, Nutrition, and Health, New Jersey Healthy Kids Initiative, Rutgers University, New Brunswick, NJ, United States
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4
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Wang J, Huang XH, Zhang YY, Li S, Dong X, Qin L. Effect of sodium salt on meat products and reduction sodium strategies - A review. Meat Sci 2023; 205:109296. [PMID: 37562267 DOI: 10.1016/j.meatsci.2023.109296] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 07/01/2023] [Accepted: 07/31/2023] [Indexed: 08/12/2023]
Abstract
Sodium salt is one of the important additives in food processing. However, excessive intake of sodium salt may cause a series of cardiovascular diseases. Nowadays, sodium intake in most countries is higher than the World Health Organization recommends maximum consumption (5 g/d). 20% of the sodium intake in diets comes from meat products. Therefore, reducing the content of sodium salt in meat products and developing sodium salt-reduction meat products have attracted more and more attention for consumers. In this paper, the roles of sodium salt in meat product processing were reviewed. At the same time, sodium salt reduction strategies and existing problems were summarized and discussed. Multiple factors need to be considered to improve the salt-reduction meat product's quality. Relying on a single technology has a narrow application area, and it is difficult to achieve salt reduction. Therefore, a combination of multiple strategies could obtain a more ideal effect.
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Affiliation(s)
- Ji Wang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Xu-Hui Huang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Yu-Ying Zhang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Shengjie Li
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Xiuping Dong
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Lei Qin
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China.
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5
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Ferreira I, Dias T, Mouazen AM, Cruz C. Using Science and Technology to Unveil The Hidden Delicacy Terfezia arenaria, a Desert Truffle. Foods 2023; 12:3527. [PMID: 37835181 PMCID: PMC10572273 DOI: 10.3390/foods12193527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2023] [Revised: 09/04/2023] [Accepted: 09/20/2023] [Indexed: 10/15/2023] Open
Abstract
Terfezia arenaria is a desert truffle native to the Mediterranean Basin region, highly appreciated for its nutritional and aromatic properties. Despite the increasing interest in this desert truffle, T. arenaria is not listed as an edible truffle authorized for trade in the European Union. Therefore, our objective was to showcase T. arenaria's nutritional and chemical composition and volatile profile. The nutritional analysis showed that T. arenaria is a good source of carbohydrates (67%), proteins (14%), and dietary fibre (10%), resulting in a Nutri-Score A. The truffle's volatile profile was dominated by eight-carbon volatile compounds, with 1-octen-3-ol being the most abundant (64%), and 29 compounds were reported for the first time for T. arenaria. T. arenaria's nutritional and chemical compositions were similar to those of four commercial mushroom and truffle species, while the aromatic profile was not. An electronic nose corroborated that T. arenaria's aromatic profile differs from that of the other four tested mushroom and truffle species. Our data showed that T. arenaria is a valuable food resource with a unique aroma and an analogous composition to meat, which makes it an ideal source for plant-based meat products. Our findings could help promote a sustainable future exploitation of T. arenaria and ensure the quality and authenticity of this delicacy.
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Affiliation(s)
- Inês Ferreira
- cE3c—Centre for Ecology, Evolution and Environmental Changes & CHANGE, Global Change and Sustainability Institute, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, Bloco C2, 1749-016 Lisboa, Portugal; (I.F.); (C.C.)
| | - Teresa Dias
- cE3c—Centre for Ecology, Evolution and Environmental Changes & CHANGE, Global Change and Sustainability Institute, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, Bloco C2, 1749-016 Lisboa, Portugal; (I.F.); (C.C.)
| | - Abdul M. Mouazen
- Department of Environment, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium;
| | - Cristina Cruz
- cE3c—Centre for Ecology, Evolution and Environmental Changes & CHANGE, Global Change and Sustainability Institute, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, Bloco C2, 1749-016 Lisboa, Portugal; (I.F.); (C.C.)
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6
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Trumbo PR, Kirkpatrick KM, Roberts J, Smith P, Zecca P. Perspective: Challenges and Strategies to Reduce the Sodium Content of Foods by the Food Service Industry. Adv Nutr 2023; 14:592-598. [PMID: 37149264 PMCID: PMC10334142 DOI: 10.1016/j.advnut.2023.04.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 03/07/2023] [Accepted: 04/28/2023] [Indexed: 05/08/2023] Open
Abstract
Most Americans have dietary sodium intakes that exceed the recommended limits, which is a risk factor for hypertension and CVD. The share of total food expenditures for foods prepared and consumed away from home (FAFH) is ∼55%. These foods are consumed at various venues, including restaurants, workplaces, schools and universities, military installations, and assisted living/long-term care facilities. The food service industry has dealt with and continues to deal with various challenges in its attempt to reduce the sodium content in the foods that they prepare and sell. Despite these challenges, there have been various successful strategies used to reduce the sodium content in FAFH. This perspective article provides an overview of the challenges and strategies that have been used by the food service industry to reduce sodium in FAFH, as well as future sodium reduction strategies. Because of the widespread consumption of FAFH, implementing such future strategies could have a profound impact on the sodium content of the American diet.
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Affiliation(s)
- Paula R Trumbo
- Paula R. Trumbo Consulting and Liberty University, Mount Pleasant, SC, United States.
| | - Katie M Kirkpatrick
- Henry M. Jackson Foundation for the Advancement of Military Medicine, Bethesda, MD, United States
| | | | - Pam Smith
- Shaping America's Plate, Orlando, FL, United States
| | - Patricia Zecca
- Institute for the Advancement of Food and Nutrition Sciences, Washington, DC, United States
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7
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Sogari G, Caputo V, Joshua Petterson A, Mora C, Boukid F. A sensory study on consumer valuation for plant-based meat alternatives: What is liked and disliked the most? Food Res Int 2023; 169:112813. [PMID: 37254388 DOI: 10.1016/j.foodres.2023.112813] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 02/28/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
The food sector has witnessed a surge in the production of plant-based meat alternatives that aim to mimic various attributes of traditional animal products. However, overall sensory appreciation remains low. This study employed open-ended questions, preference ranking, and an identification question to analyze sensory drivers and barriers to liking four burger patties, i.e., two plant-based (one referred to as pea protein burger and one referred to as animal-like protein burger), one hybrid meat-mushroom, and one 100 % beef burger. Untrained participants (n = 175) were randomly assigned to blind or informed conditions in a between-subject study. The main objective was to evaluate the impact of providing information about the animal/plant-based protein source/type, and to obtain product descriptors and liking/disliking levels from consumers. Results from the ranking tests for blind and informed treatments showed that the animal-like protein was the most preferred product, followed by the 100 % beef burger. Moreover, in the blind condition, there was no significant difference in preferences between the beef burger and the hybrid and pea protein burgers. In the blind tasting, people preferred the pea protein burger over the hybrid one, contrary to the results of the informed tasting, which implies the existence of affecting factors other than pure hedonistic enjoyment. In the identification question, although consumers correctly identified the beef burger under the blind condition, they still preferred the plant-based 'animal-like' burger.
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Affiliation(s)
- Giovanni Sogari
- Department of Food and Drug, University of Parma, Parma, Italy.
| | - Vincenzina Caputo
- Department of Agricultural, Food, and Resource Economics, Michigan State University, East Lansing, MI, USA.
| | - Andrew Joshua Petterson
- Charles H. Dyson School of Applied Economics and Management, Cornell University, Ithaca, NY, USA.
| | - Cristina Mora
- Department of Food and Drug, University of Parma, Parma, Italy.
| | - Fatma Boukid
- ClonBio Group Ltd., 6 Fitzwilliam Pl, D02 XE61 Dublin, Ireland.
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8
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Hiranpradith V, Therdthai N, Soontrunnarudrungsri A. Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder. Foods 2023; 12:foods12081685. [PMID: 37107479 PMCID: PMC10138041 DOI: 10.3390/foods12081685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 04/06/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
Salt is widely overconsumed. Among the strategies used in low-salt foods, the addition of flavor enhancers to improve saltiness perception through an umami taste is a viable and promising technique. This study investigated using split-gill mushroom (SGM) powder containing umami taste to increase saltiness in a clear soup for two different heating conditions: steaming under high pressure and microwave heating. According to the E-tongue results, the addition of 0.2-0.8% SGM produced a different taste in the soup compared to the addition of salt, and the addition of 0.2-0.8% SGM yielded a similar taste to the addition of 0.4-0.6% MSG in a plain, clear soup. In flavored soup, SGM at a high concentration had a taste-enhancing impact comparable to 0.4% MSG, whereas SGM at a low concentration had no taste-enhancing effect. The flavored soups containing 0.4 or 0.8% SGM consisted of two umami 5'-nucleotides: adenosine 5'-monophosphate (5'-AMP) and guanosine 5'-monophosphate (5'-GMP); however, inosine 5'-monophosphate (5'-IMP) was not detected. The major umami amino acids were glutamic acid, aspartic acid, and arginine. Microwave heating increased the salinity and total nucleotides and could maintain the umami amino acids, whereas aspartic acid (one of the umami amino acids) was reduced by 8.23% after steaming under high pressure. Thus, after microwave heating and steaming under high pressure, the equivalent umami concentration was reduced by 43.11 and 44.53%, respectively. In conclusion, the addition of SGM and volumetric heating using microwaves could be an alternative method for reducing the amount of salt in soup by increasing the umami taste intensity and salinity.
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Affiliation(s)
- Vimolpa Hiranpradith
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Nantawan Therdthai
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
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9
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De Cianni R, Pippinato L, Mancuso T. A systematic review on drivers influencing consumption of edible mushrooms and innovative mushroom-containing products. Appetite 2023; 182:106454. [PMID: 36623772 DOI: 10.1016/j.appet.2023.106454] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 01/01/2023] [Accepted: 01/05/2023] [Indexed: 01/09/2023]
Abstract
Edible mushrooms are attractive for their low calorie content, high-quality protein, low lipid levels, and therapeutic properties; furthermore, mushroom-containing products are gaining interest in light of the world's increasing need for protein source diversification to meet the global protein demand. At present, there is a strong heterogeneity worldwide in terms of mushroom consumption and, to date, few surveys exist on the factors influencing this. This review, through the PICo and PRISMA statements, identified and analysed 31 papers to answer the question: What are the determinants that drive consumers towards the consumption and purchase of edible mushrooms and novel products containing mushrooms? The expected outcome is to provide an overview of key research issues used thus far, identify current research gaps, and discuss implications for industries and policy-makers. Consumer attitude - including fear of poisoning - towards innovative mushroom-containing products has been poorly analysed in Europe and USA; what we do know is that processed mushrooms appeared more attractive to European and American mainlanders. Few studies have considered the ethnicity of participants, which is an important factor since mushrooms and their culinary applications appear to be known mainly thanks to family tradition. New strategies are needed to increase people's familiarity with these products and to contrast neophobic phenomena. If mushroom price is an obstacle for both companies and purchasers, intrinsic characteristics such as umami taste and positive health and sustainability benefits are strengths to consider in the development of the supply chain, public education, and information initiatives. This should be useful in directing consumer preferences towards meat alternatives containing mushrooms.
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Affiliation(s)
- Rachele De Cianni
- Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095, Italy
| | - Liam Pippinato
- Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095, Italy.
| | - Teresina Mancuso
- Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095, Italy
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10
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Romaniw OC, Montero ML, Sharma M, Ross CF, Duizer LM. Creating foods for older adults: Emotional responses and liking of microwave-assisted thermal sterilization processed meals. J Food Sci 2022; 87:3173-3189. [PMID: 35638326 DOI: 10.1111/1750-3841.16200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 04/09/2022] [Accepted: 04/27/2022] [Indexed: 11/27/2022]
Abstract
The purpose of this study was to examine emotional and liking responses to foods designed for older adults and made using microwave-assisted thermal sterilization technology (MATS). Six chicken pasta meals (three each with and without herbs) were formulated with three concentrations of salt at 100%, 75%, and 50%. Seventy-six community-dwelling older adults conducted sensory and emotional evaluations. Sensory testing involved measuring liking of various sensory attributes using a 9-point hedonic scale, Just-about-right scales to measure appropriateness of the intensity of the attributes, and check-all-that-apply questions to identify perceived flavor and texture attributes. EsSense25 methodology was used for capturing food-evoked emotional responses. Significant differences existed in all measured sensory attributes and in 14 out of the 25 tested emotions across the six meals. Liking scores for all pastas with herbs and high salt pasta with no herbs were not significantly different for all tested attributes and fell between neither like nor dislike and like slightly on the 9-point hedonic scale. These samples were also associated with positive emotions related to energy and activation. Low-salt pastas with no herbs were consistently the least liked samples and evoked negative emotions. Results show that sodium content can be reduced by up to half when herbs are added to microwave-processed pasta meals without compromising liking. PRACTICAL APPLICATION: Chicken pasta meals manufactured using microwave-assisted thermal sterilization technology are acceptable to community living individuals 60 years and older. Emotional responses to the meal are positive. When formulating these meals, herbs can be added to lower sodium content formulations to improve liking and increase the number of positive emotions associated with the meal. Microwave-assisted thermal sterilization, sodium reduction, emotional responses, consumer liking, older adults.
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Affiliation(s)
- Olivia C Romaniw
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Maria Laura Montero
- School of Food Science, Washington State University, Pullman, Washington, USA.,National Center for Food Science and Technology (CITA), University of Costa Rica, San José, Costa Rica
| | - Madhu Sharma
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Carolyn F Ross
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Lisa M Duizer
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
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11
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Enabling sustainable plant-forward transition: European consumer attitudes and intention to buy hybrid products. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104440] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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12
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Dunteman AN, McKenzie EN, Yang Y, Lee Y, Lee SY. Compendium of sodium reduction strategies in foods: A scoping review. Compr Rev Food Sci Food Saf 2022; 21:1300-1335. [PMID: 35201660 DOI: 10.1111/1541-4337.12915] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 12/04/2021] [Accepted: 01/01/2022] [Indexed: 11/30/2022]
Abstract
In response to health concerns generated by increased sodium intake, many new approaches have been studied to reduce the sodium content in processed food. It has been suggested that reducing sodium in the food supply may be the most appropriate solution. The aim of this scoping review was to establish what sodium reduction strategies are effective in maintaining acceptable sensory qualities for various food industry applications. Studies that evaluate and report on the effectiveness of a sodium reduction strategy relevant to food and included outcomes detailing how the strategies were received by human subjects using sensory data are included, as well as book chapters, literature reviews, and patents focusing on sodium reduction strategies. Only those published in English and since 1970 were included. Literature was obtained through Scopus, PubMed, EBSCOhost, and ScienceDirect databases, whereas patents were obtained through US Patent Trademark Office, Google Patents, and PATENTSCOPE databases. Two-hundred and seventy-seven primary studies, 27 literature reviews, 10 book chapters, and 143 patents were selected for inclusion. Data extracted included details such as analytical methods, broad and specific treatment categories, significant outcomes, and limitations among other material. Sodium reduction methods were categorized as either salt removal, salt replacement, flavor modification, functional modification, or physical modification. Although salt removal and salt replacement were the majority of included studies, future research would benefit from combining methods from other categories while investigating the impact on sensory characteristics, technological aspects, and consumer perception of the strategy.
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Affiliation(s)
- Aubrey N Dunteman
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA
| | - Elle N McKenzie
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA
| | - Ying Yang
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA
| | - Youngsoo Lee
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA
| | - Soo-Yeun Lee
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA
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13
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Muniz A, Du X, Shanks M. Flavor impartment of mushroom on egg whites and sensory properties of egg whites with mushroom topping using quantitative descriptive analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:73-84. [PMID: 34029397 DOI: 10.1002/jsfa.11332] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 04/15/2021] [Accepted: 05/24/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Mushroom possesses desirable aroma, taste, texture, health-promoting and disease-preventing dietary components, making it an ideal ingredient, especially for animal-based food substitution. Nevertheless, no study has replaced egg whites partially with mushrooms and investigated their sensory quality. This study aimed to investigate flavor impartment of mushroom on egg whites and the sensory quality of roasting and steaming egg whites replaced by white and crimini mushrooms at 0%, 10%, 20% and 30%, respectively, using a panel trained with aroma chemical references for 31 sensory attributes with 0-10 line scales. RESULTS Roasted and steamed egg whites possessed major sensory attributes of sulfury and egg-like aroma and flavor (intensities > 3). After mushroom topping was added, the dominant sensory attributes shifted to mushroom-based flavor characteristics, including mushroom-like, earthy, dark meat, roasted, hay, soybean, potato, woody, umami, bitter, astringent and firmness texture. Mushroom variety showed significant (P ≤ 0.05) impacts on egg white sensory quality, with crimini introducing more intense flavor. The higher the mushroom proportion with egg whites, the more intense was the flavor associated with mushroom. Mushroom could enhance egg-like flavor in multiple dimensions, including aroma, taste and texture, according to partial least square regression. CONCLUSION White and crimini mushrooms enriched roasted and steamed egg white sensory quality with introduction of characteristic sensory attributes from mushrooms. Mushroom variety and proportion with egg whites displayed significant impacts on egg white sensory properties. The study contributed to understanding the impact of mushrooms on egg white sensory profile and served as a guide in incorporating mushroom in product development. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Adriana Muniz
- Department of Nutrition and Food Sciences, Texas Woman's University, Denton, Texas, USA
| | - Xiaofen Du
- Department of Nutrition and Food Sciences, Texas Woman's University, Denton, Texas, USA
| | - Marcus Shanks
- Department of Nutrition and Food Sciences, Texas Woman's University, Denton, Texas, USA
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14
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Sogari G, Li J, Wang Q, Lefebvre M, Huang S, Mora C, Gómez MI. Toward a reduced meat diet: University North American students' acceptance of a blended meat-mushroom burger. Meat Sci 2022; 187:108745. [DOI: 10.1016/j.meatsci.2022.108745] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 11/30/2021] [Accepted: 01/19/2022] [Indexed: 12/17/2022]
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15
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Rangel-Vargas E, Rodriguez JA, Domínguez R, Lorenzo JM, Sosa ME, Andrés SC, Rosmini M, Pérez-Alvarez JA, Teixeira A, Santos EM. Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer. Foods 2021; 10:2687. [PMID: 34828969 PMCID: PMC8624290 DOI: 10.3390/foods10112687] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/27/2021] [Accepted: 10/29/2021] [Indexed: 11/23/2022] Open
Abstract
Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds make them ideal candidates for use in foods in efforts to improve their nutritional profiles. This trend is in line with the consumer's growing demand for more plant-based foods. The present review paper explores different studies focused on the use of common edible mushrooms as an ingredient and additive replacer by using them in fresh, dried, or even extract forms, as meat, fat, flour, salt, phosphates, and antioxidant replacers. The replacement of meat, fat, flour, and salt by mushrooms from commercial species has been successful despite sensorial and textural parameters can be affected. Moderate concentrations of mushrooms, especially in powder form, should be considered, particularly in non-familiarized consumers. In the case of antioxidant and antimicrobial properties, results are variable, and more studies are necessary to determine the chemical aspects involved.
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Affiliation(s)
- Esmeralda Rangel-Vargas
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico
| | - Jose Antonio Rodriguez
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Maria Elena Sosa
- Departamento de Alimentos, Campus Irapuato-Salamanca, Universidad de Guanajuato, Ex-Hacienda El Copal, Carretera Irapuato-Silao km 9, Irapuato 36500, Guanajuato, Mexico
| | - Silvina Cecilia Andrés
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET-CICPBA-UNLP), Facultad de Ciencias Exactas, UNLP, 47 y 116, La Plata 1900, Argentina
| | - Marcelo Rosmini
- Department of Public Health, Faculty of Veterinary Science, National University of Litoral, Esperanza 3080, Argentina
| | - José Angel Pérez-Alvarez
- IPOA Research Group, Agro-Food Technology Department, Orihuela Polytechnical High School, Environmental and Agrofood Research Centre for Research and Innovation (CIAGRO), Universidad Miguel Hernández de Elche, 03312 Orihuela, Alicante, Spain
| | - Alfredo Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Eva María Santos
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico
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16
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Rizzo G, Goggi S, Giampieri F, Baroni L. A review of mushrooms in human nutrition and health. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.025] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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17
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Replacement of Meat with Non-Meat Protein Sources: A Review of the Drivers and Inhibitors in Developed Countries. Nutrients 2021; 13:nu13103602. [PMID: 34684603 PMCID: PMC8537109 DOI: 10.3390/nu13103602] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 10/08/2021] [Accepted: 10/12/2021] [Indexed: 11/16/2022] Open
Abstract
The overconsumption of meat has been charged with contributing to poor health and environmental degradation. Replacing meat with non-meat protein sources is one strategy advocated to reduce meat intake. This narrative review aims to identify the drivers and inhibitors underlying replacing meat with non-meat protein sources in omnivores and flexitarians in developed countries. A systematic search was conducted in Scopus and Web of Science until April 2021. In total, twenty-three studies were included in this review examining personal, socio-cultural, and external factors. Factors including female gender, information on health and the environment, and lower price may act as drivers to replacing meat with non-meat protein sources. Factors including male gender, meat attachment, food neophobia, and lower situational appropriateness of consuming non-meat protein sources may act as inhibitors. Research is needed to establish the relevance of socioeconomic status, race, ethnicity, religion, health status, food environment, and cooking skills. Future studies should prioritize standardizing the definitions of meat and non-meat protein replacements and examining factors across different consumer segments and types of non-meat protein sources. Thereby, the factors determining the replacement of meat with non-meat protein sources can be better elucidated, thus, facilitating the transition to a healthier and more sustainable diet.
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18
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Effect of Salt Content Reduction on Food Processing Technology. Foods 2021; 10:foods10092237. [PMID: 34574347 PMCID: PMC8469246 DOI: 10.3390/foods10092237] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 08/19/2021] [Accepted: 09/15/2021] [Indexed: 12/21/2022] Open
Abstract
Higher salt intake is associated with the risk of cardiovascular and kidney diseases, hypertension and gastric cancer. Salt intake reduction represents an effective way to improve people’s health, either by the right choice of food or by a reduction of added salt. Salt substitutes are often used and also herb homogenates are treated by high pressure technology. Salt reduction significantly influences the shelf life, texture, pH, taste, and aroma of cheese. The composition of emulsifying salts or starter cultures must be modified to enact changes in microbial diversity, protease activity and the ripening process. The texture becomes softer and aroma atypical. In bakery products, a salt reduction of only 20–30% is acceptable. Water absorption, dough development, length and intensity of kneading and stability of dough are changed. Gluten development and its viscoelastic properties are affected. The salt reduction promotes yeast growth and CO2 production. Specific volume and crust colour intensity decreased, and the crumb porosity changed. In meat products, salt provides flavour, texture, and shelf life, and water activity increases. In this case, myofibrillar proteins’ solubility, water binding activity and colour intensity changes were found. The composition of curing nitrite salt mixtures and starter cultures must be modified.
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19
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The sustainability liability revisited: Positive versus negative differentiation of novel products by sustainability attributes. Appetite 2021; 167:105637. [PMID: 34371122 DOI: 10.1016/j.appet.2021.105637] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 07/15/2021] [Accepted: 08/05/2021] [Indexed: 11/21/2022]
Abstract
In response to a growing consumer trend towards meat reduction and more plant-based diets, the food industry develops meat-reduced food innovations, such as blended products which replace part of their meat with plant-based ingredients. These products are usually promoted as being more sustainable than existing products. However, it is not clear whether sustainability attributes are used by consumers to positively or negatively differentiate these novel products from existing ones. We investigated these two possibilities in two studies. In Study 1, we tested in an online survey whether positive sustainability attributes of novel food products generally affect purchase intentions in a positive or negative way, mediated by taste expectations. In Study 2, we investigated in a field study in a restaurant the choice of a novel blended meat product versus a classic product. In particular, we tested whether the blended meat product is more likely to share positive attributes with a classic alternative than negative attributes and might therefore lack the power of positive differentiation. The results of Study 1 show a positive differentiation by sustainability when taste attributes are equal compared with a classic product. However, Study 2 demonstrates that the mechanisms of a negative differentiation might attenuate these positive effects, because positive hedonic attributes of the novel blended-meat product more likely apply also to the classic product than the negative attributes.
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20
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Sriwattana S, Chokumnoyporn N, Prinyawiwatkul W. Reduced-sodium Vienna sausage: Selected quality characteristics, optimized salt mixture, and commercial scale-up production. J Food Sci 2021; 86:3939-3950. [PMID: 34355398 DOI: 10.1111/1750-3841.15875] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 07/05/2021] [Accepted: 07/08/2021] [Indexed: 11/30/2022]
Abstract
Sodium reduction influences the quality of processed meat products that, in turn, affect consumer acceptance. The objective of this study was to develop and evaluate the texture, color, and sensory acceptability of reduced-sodium Vienna sausage. A three-component mixture design (0-65% NaCl; 35-100% KCl; 0-20% glycine [Gly]) was performed to obtain an optimal salt mixture based on 14 sausage formulations. Mixture response surface plots revealed the optimal reduced-sodium Vienna sausage containing 20.13-65.00% NaCl, 35.00-60.15% KCl, and 0.00-20.00% Gly (this salt mixture constituted 1.35% of the formulation). One optimal laboratory-scale sausage, formulated with 21.43% NaCl, 59.71% KCl, and 18.86% Gly, was further selected for commercial scale-up production (a 25-kg batch). Both laboratory-scale and scale-up products were comparably acceptable (5.9-6.6 vs. 5.9-6.7) for overall liking, flavor, saltiness, and texture, and contained 315.4-333.5 mg sodium/100 g, hence having >25% sodium reduction compared to the control (569.5 mg/100 g) according to US Food and Drugs Administration regulation. This study demonstrated the feasibility of a scale-up production of acceptable reduced-sodium Vienna sausage formulated with a salt mixture of NaCl/KCl/Gly. PRACTICAL APPLICATION: Processed meat products are one of the major sources of daily dietary sodium in the form of sodium chloride. Recently, there is an increased demand by consumers for healthier meat products. Of particular interest is finding solutions for sodium reduction in meat products while maintaining sensory properties and consumer acceptance. This study demonstrated that a mixture of KCl and Gly could be used as partial NaCl substitution in the commercial scale-up of Vienna sausages without drastically compromising sensory acceptability.
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Affiliation(s)
- Sujinda Sriwattana
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand.,Research Center of Producing and Development of Products and Innovations for Animal Health and Production, Chiang Mai University, Chiang Mai, Thailand
| | - Napapan Chokumnoyporn
- Food and Nutrition Division, Faculty of Science, Chandrakasem Rajabhat University, Bangkok, Thailand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA
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21
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Barbosa J, Sampaio GR, Pinto-e-Silva MEM, Guizellini GM, da Silva Torres EAF. Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1955794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Jamila Barbosa
- Department of Nutrition, School of Public Health, University of São Paulo (USP), São Paulo, SP, Brazil
| | - Geni Rodrigues Sampaio
- Department of Nutrition, School of Public Health, University of São Paulo (USP), São Paulo, SP, Brazil
| | | | - Glória Maria Guizellini
- Department of Nutrition, School of Public Health, University of São Paulo (USP), São Paulo, SP, Brazil
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22
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Patinho I, Saldaña E, Selani MM, Teixeira ACB, Menegali BS, Merlo TC, Rios-Mera JD, Dargelio MDB, Rodrigues H, Contreras-Castillo CJ. Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods. Food Res Int 2021; 147:110551. [PMID: 34399528 DOI: 10.1016/j.foodres.2021.110551] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 06/17/2021] [Accepted: 06/18/2021] [Indexed: 01/22/2023]
Abstract
Currently, consumers' interest in healthy products has attracted the attention of academia and the meat industry, which has focused mainly on incorporating ingredients with healthier properties. In this context, the aim of this study was to investigate the social representation of original burgers and burgers with mushroom addition considering different sexes and body mass indexes (BMIs) of individuals. Thus, 209 Brazilians answered a word association task followed by a word classification based on their importance and valence for original burgers and burgers with the addition of mushrooms. To obtain the structure of social representation, the words were positioned into four distinct zones based on their frequency of elicitation and importance. Also, the polarity index was used to give a connotation to the words. Three groups of consumers were identified. The first group (consumers with class-1 obesity of both sexes) associated the original burger with positive categories (cheese, juicy, seasoned, food, tasty, joy, salad and delicious). The second one (female consumers with pre-obesity and class-1 obesity) associated the burger with the addition of mushrooms with the elements price, different, vegetarian, flavor, gourmet and healthy. Finally, the third group (men and women for both stimuli and with a wide range of BMI) characterized burgers with sensory attributes, feelings and moments of consumption. In conclusion, the social representation of the original burger and the burger with the addition of mushrooms differed among consumers, suggesting that the main associations can be the main motivations for the consumption of a certain product.
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Affiliation(s)
- Iliani Patinho
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP, Brazil
| | - Erick Saldaña
- Facultad de Ingeniería Agroindustrial, Universidad Nacional de Moquegua (UNAM), Moquegua, Peru
| | - Miriam Mabel Selani
- Centro de Ciências da Natureza, Campus Lagoa do Sino, Universidade Federal de São Carlos, Rod. Lauri Simões de Barros, Km 12, Buri, SP, Brazil
| | - Ana Clara Bortoluzzi Teixeira
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP, Brazil
| | - Beatriz Schmidt Menegali
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP, Brazil
| | - Thais Cardoso Merlo
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP, Brazil
| | - Juan Dario Rios-Mera
- Facultad de Ingeniería Pesquera y de Alimentos, Universidad Nacional San Luis Gonzaga de Ica (UNICA), Peru
| | - Mariana D B Dargelio
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP, Brazil
| | - Heber Rodrigues
- Plumpton College and UK Centre for Excellence on Wine Research, Ditchling Rd, Brighton BN7 3AE, United Kingdom
| | - Carmen J Contreras-Castillo
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP, Brazil.
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23
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Sogari G, Li J, Wang Q, Lefebvre M, Gómez MI, Mora C. Factors influencing the intention to purchase meat-mushroom blended burgers among college students. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104169] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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24
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Das AK, Nanda PK, Dandapat P, Bandyopadhyay S, Gullón P, Sivaraman GK, McClements DJ, Gullón B, Lorenzo JM. Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach. Molecules 2021; 26:molecules26092463. [PMID: 33922630 PMCID: PMC8122938 DOI: 10.3390/molecules26092463] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 04/19/2021] [Accepted: 04/21/2021] [Indexed: 12/15/2022] Open
Abstract
Consumers are increasingly interested in nutritious, safe and healthy muscle food products with reduced salt and fat that benefit their well-being. Hence, food processors are constantly in search of natural bioactive ingredients that offer health benefits beyond their nutritive values without affecting the quality of the products. Mushrooms are considered as next-generation healthy food components. Owing to their low content of fat, high-quality proteins, dietary fibre and the presence of nutraceuticals, they are ideally preferred in formulation of low-caloric functional foods. There is a growing trend to fortify muscle food with edible mushrooms to harness their goodness in terms of nutritive, bioactive and therapeutic values. The incorporation of mushrooms in muscle foods assumes significance, as it is favourably accepted by consumers because of its fibrous structure that mimics the texture with meat analogues offering unique taste and umami flavour. This review outlines the current knowledge in the literature about the nutritional richness, functional bioactive compounds and medicinal values of mushrooms offering various health benefits. Furthermore, the effects of functional ingredients of mushrooms in improving the quality and sensory attributes of nutritionally superior and next-generation healthier muscle food products are also highlighted in this paper.
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Affiliation(s)
- Arun K. Das
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700 037, India; (P.K.N.); (P.D.); (S.B.)
- Correspondence: (A.K.D.); (J.M.L.)
| | - Pramod K. Nanda
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700 037, India; (P.K.N.); (P.D.); (S.B.)
| | - Premanshu Dandapat
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700 037, India; (P.K.N.); (P.D.); (S.B.)
| | - Samiran Bandyopadhyay
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700 037, India; (P.K.N.); (P.D.); (S.B.)
| | - Patricia Gullón
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain;
| | | | | | - Beatriz Gullón
- Department of Chemical Engineering, Faculty of Science, Campus Ourense, University of Vigo, As Lagoas, 32004 Ourense, Spain;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence: (A.K.D.); (J.M.L.)
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25
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Dantas NM, Pinto-e-Silva MEM, Martins ZE, Dutra RR, Damasceno KSFDSC, Pinho O. PORTUGUESE TYPICAL STARTER SOUPS: DOES SALT REDUCTION AFFECT PERCEPTION AND SENSORY QUALITY AT A UNIVERSITY CANTEEN? JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1883176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
| | | | - Zita Emanuela Martins
- LAQV/REQUIMTE, Department of Chemical Sciences, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Porto
| | | | | | - Olívia Pinho
- LAQV/REQUIMTE, Department of Chemical Sciences, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Porto
- Faculty of Nutrition and Food Science, University of Porto, Porto
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26
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Du X, Muniz A, Sissons J, Wang W, Juma S. Consumer acceptance of egg white partially substituted with mushrooms and mushroom-egg white flavor pairing. Food Sci Nutr 2021; 9:1410-1421. [PMID: 33747455 PMCID: PMC7958559 DOI: 10.1002/fsn3.2105] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Revised: 12/21/2020] [Accepted: 12/23/2020] [Indexed: 11/06/2022] Open
Abstract
Mushroom possesses a distinctive sensory quality and unique nutrients. Its pairing with egg white and consumer acceptance has never been investigated. In this study, formulated mushroom-egg white patty prototypes (white and crimini mushrooms at 0%, 10%, 20%, and 30%, either oven roasted or steamed) were evaluated by 380 participants for acceptance and intensity of nine sensory attributes. Mushroom-egg white patty prototypes received positive hedonic scores for overall acceptance and the likeability of overall flavor, mushroom flavor, meaty flavor, egg white flavor, overall texture, and firmness. Consumer overall acceptance was most strongly and positively correlated with overall flavor liking, followed by overall appearance and overall texture likeability. Additionally, the likeability of flavor pairing between mushroom and egg white was rated positively across all 16 patties, indicating a good flavor match of mushroom and egg white. Consumer hedonic levels toward mushroom patties were significantly (p ≤ .05) impacted by cooking method, mushroom type, and mushroom level. The addition of mushroom was acceptable up to 20%, with steam method and crimini mushroom most preferred. The results provided new insights into consumer attitudes and potentially important sensory factors affecting the acceptability of mushroom-egg white patties, consequently increasing the utilization and consumption of mushrooms and mushroom-blended products.
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Affiliation(s)
- Xiaofen Du
- Department of Nutrition and Food SciencesTexas Woman’s UniversityDentonTXUSA
| | - Adriana Muniz
- Department of Nutrition and Food SciencesTexas Woman’s UniversityDentonTXUSA
| | - Joanna Sissons
- Department of Nutrition and Food SciencesTexas Woman’s UniversityDentonTXUSA
| | - Wanyi Wang
- Center for Research Design & AnalysisTexas Woman’s UniversityHoustonTXUSA
| | - Shanil Juma
- Department of Nutrition and Food SciencesTexas Woman’s UniversityDentonTXUSA
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27
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Spencer M, Rowe S, Bonnell C, Dalton P. Consumer acceptance of plant-forward recipes in a natural consumption setting. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104080] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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28
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Pérez-Montes A, Rangel-Vargas E, Lorenzo JM, Romero L, Santos EM. Edible mushrooms as a novel trend in the development of healthier meat products. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.10.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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29
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Borodina I, Kenny LC, McCarthy CM, Paramasivan K, Pretorius E, Roberts TJ, van der Hoek SA, Kell DB. The biology of ergothioneine, an antioxidant nutraceutical. Nutr Res Rev 2020; 33:190-217. [PMID: 32051057 PMCID: PMC7653990 DOI: 10.1017/s0954422419000301] [Citation(s) in RCA: 100] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 11/20/2019] [Accepted: 11/25/2019] [Indexed: 02/07/2023]
Abstract
Ergothioneine (ERG) is an unusual thio-histidine betaine amino acid that has potent antioxidant activities. It is synthesised by a variety of microbes, especially fungi (including in mushroom fruiting bodies) and actinobacteria, but is not synthesised by plants and animals who acquire it via the soil and their diet, respectively. Animals have evolved a highly selective transporter for it, known as solute carrier family 22, member 4 (SLC22A4) in humans, signifying its importance, and ERG may even have the status of a vitamin. ERG accumulates differentially in various tissues, according to their expression of SLC22A4, favouring those such as erythrocytes that may be subject to oxidative stress. Mushroom or ERG consumption seems to provide significant prevention against oxidative stress in a large variety of systems. ERG seems to have strong cytoprotective status, and its concentration is lowered in a number of chronic inflammatory diseases. It has been passed as safe by regulatory agencies, and may have value as a nutraceutical and antioxidant more generally.
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Affiliation(s)
- Irina Borodina
- The Novo Nordisk Foundation Center for Biosustainability, Building 220, Chemitorvet 200, Technical University of Denmark, 2800Kongens Lyngby, Denmark
| | - Louise C. Kenny
- Department of Women’s and Children’s Health, Institute of Translational Medicine, University of Liverpool, Crown Street, LiverpoolL8 7SS, UK
| | - Cathal M. McCarthy
- Irish Centre for Fetal and Neonatal Translational Research (INFANT), Cork University Maternity Hospital, Cork, Republic of Ireland
- Department of Pharmacology and Therapeutics, Western Gateway Building, University College Cork, Cork, Republic of Ireland
| | - Kalaivani Paramasivan
- The Novo Nordisk Foundation Center for Biosustainability, Building 220, Chemitorvet 200, Technical University of Denmark, 2800Kongens Lyngby, Denmark
| | - Etheresia Pretorius
- Department of Physiological Sciences, Faculty of Science, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, 7602, South Africa
| | - Timothy J. Roberts
- Department of Physiological Sciences, Faculty of Science, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, 7602, South Africa
- Department of Biochemistry, Institute of Integrative Biology, Faculty of Health and Life Sciences, University of Liverpool, Crown Street, LiverpoolL69 7ZB, UK
| | - Steven A. van der Hoek
- The Novo Nordisk Foundation Center for Biosustainability, Building 220, Chemitorvet 200, Technical University of Denmark, 2800Kongens Lyngby, Denmark
| | - Douglas B. Kell
- The Novo Nordisk Foundation Center for Biosustainability, Building 220, Chemitorvet 200, Technical University of Denmark, 2800Kongens Lyngby, Denmark
- Department of Physiological Sciences, Faculty of Science, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, 7602, South Africa
- Department of Biochemistry, Institute of Integrative Biology, Faculty of Health and Life Sciences, University of Liverpool, Crown Street, LiverpoolL69 7ZB, UK
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30
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The Fat Flip - Sensory profiles of four dishes in which butter was replaced with extra virgin olive oil. Int J Gastron Food Sci 2020. [DOI: 10.1016/j.ijgfs.2020.100250] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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31
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Kurzer A, Spencer M, Cienfuegos C, Guinard JX. The Dessert Flip: Consumer preference for desserts with a high proportion of fruit and nuts. J Food Sci 2020; 85:3954-3968. [PMID: 33021336 DOI: 10.1111/1750-3841.15462] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 07/26/2020] [Accepted: 08/26/2020] [Indexed: 11/29/2022]
Abstract
American adults consume excess added sugar and saturated fat, and not enough fruit. A possible solution is the "Dessert Flip," a shift in which the proportions of more sustainable plant-based garnishes, such as fruit and nuts, are increased, while the proportion of conventional dessert is reduced. We hypothesized that the pleasing properties of fruits and nuts-color, variety, flavor, and texture-would allow the Dessert Flip to be liked as well or better than a conventional dessert by college-aged students in a dining hall. In a sensory test, participants (n = 118) significantly preferred plated flipped desserts-those containing 80% by weight fruit (strawberries, raspberries, blueberries, and mangoes) and nuts with 20% cake-over the conventional versions of those desserts with 80% cake and 20% fruit and nuts. No significant differences were found in overall liking. In a second experiment, after eating an entrée, participants (n = 150) chose pictures of multiple varieties of flipped cakes with 60% fruit and 40% cake significantly more than pictures of conventional 80% cake for dessert. Based on the U.S. average fruit prices, the Dessert Flip can be equal or lower in price per serving compared to an ungarnished typically sized cake. We conclude that the Dessert Flip offers a feasible option for increasing servings of fruits and nuts in desserts as well as reducing added sugar and saturated fat while maintaining sensory appeal. Future dietary guidelines could include this general strategy as a recommendation for helping adults include more fruits in their diets. PRACTICAL APPLICATION: The Dessert Flip offers an appetizing way for foodservice to promote healthier eating by increasing servings of fruits and nuts in their desserts while reducing added sugar and saturated fat. Consumers can try this strategy at home by cutting a smaller piece of cake and adding fruit on the side.
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Affiliation(s)
- Amalie Kurzer
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, U.S.A
| | - Molly Spencer
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, U.S.A
| | - Cesar Cienfuegos
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, U.S.A
| | - Jean-Xavier Guinard
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, U.S.A
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32
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Halim J, Bouzari A, Felder D, Guinard J. The Salt Flip: Sensory mitigation of salt (and sodium) reduction with monosodium glutamate (MSG) in "Better-for-You" foods. J Food Sci 2020; 85:2902-2914. [PMID: 32776553 PMCID: PMC7540316 DOI: 10.1111/1750-3841.15354] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 05/19/2020] [Accepted: 06/15/2020] [Indexed: 11/30/2022]
Abstract
We tested the hypothesis that reduced-salt versions of four "better-for-you" dishes enhanced with monosodium glutamate (MSG) through a "Salt Flip" in an amount that still substantially reduced total sodium matched the consumer acceptance of normal-salt versions. Three versions each-standard recipe with normal salt, reduced salt, and reduced salt with MSG, of four dishes-roasted vegetables (RV), quinoa bowl (QB), savory yogurt dip (SD), and pork cauliflower fried rice (CR) were evaluated by 163 consumers for overall liking and liking of appearance, flavor, and texture/mouthfeel on the nine-point hedonic scale, preference, adequacy of flavor, saltiness, and aftertaste on just-about-right (JAR) scales, likeliness to order, and sensory characteristics by check-all-that-apply. For each dish, the MSG recipe was liked the same (or significantly more for SD, P < 0.05) than the standard recipe, and better than the reduced salt recipe for QB and CR. The same was true of likeliness to order. MSG recipes of QB and SD were significantly preferred to the standard recipes, with no difference for RV and CR. MSG recipes were consistently described as "delicious," "flavorful," and "balanced." Penalty-lift analysis showed that "delicious," "flavorful," "balanced," "fresh," and "savory"; and "bland," "rancid," and "bitter," were positive and negative drivers of liking, respectively. Two of three uncovered preference clusters, accounting for 68% of consumers, consistently liked MSG recipes, and the same or more so than standard recipes. We conclude that MSG can successfully be used to mitigate salt and sodium reduction without compromising consumer acceptance of better-for-you foods. PRACTICAL APPLICATION: The Salt Flip offers a promising dietary sodium reduction strategy through the addition of monosodium glutamate (MSG) to reduced-salt, savory, better-for-you foods that does not compromise consumer acceptance of their sensory profile.
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Affiliation(s)
- Jeremia Halim
- Department of Food Science and TechnologyUniversity of CaliforniaDavisCaliforniaUSA
| | | | | | - Jean‐Xavier Guinard
- Department of Food Science and TechnologyUniversity of CaliforniaDavisCaliforniaUSA
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33
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Pintado T, Delgado-Pando G. Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content. Foods 2020; 9:E1044. [PMID: 32756372 PMCID: PMC7466187 DOI: 10.3390/foods9081044] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 07/31/2020] [Accepted: 07/31/2020] [Indexed: 11/16/2022] Open
Abstract
The low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other compounds such as minerals or vitamins. The use of meat extenders, non-meat substances with high protein content, to partially replace meat, offers interesting opportunities towards the reformulation of healthier and more sustainable meat products. The objective of this review is to give a general point of view on what type of compounds are used as meat extenders and how they affect the physicochemical and sensory properties of reformulated products. Plant-based ingredients (pulses, cereals, tubers and fruits) have been widely used to replace up to 50% of meat. Mushrooms allow for higher proportions of meat substitution, with adequate results in reduced-sodium reformulated products. Insects and by-products from the food industry are novel approaches that present an opportunity to develop more sustainable meat products. In general, the use of meat extenders improves the yield of the products, with slight sensory modifications. These multiple possibilities make meat extenders' use the most viable and interesting approach towards the production of healthier meat products with less environmental impact.
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Affiliation(s)
- Tatiana Pintado
- Institute of Food Science, Technology and Nutrition (CSIC), José Antonio Novais 10, 28040 Madrid, Spain;
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34
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Haro A, Trescastro A, Lara L, Fernández-Fígares I, Nieto R, Seiquer I. Mineral elements content of wild growing edible mushrooms from the southeast of Spain. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103504] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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35
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Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried Mushrooms. Foods 2020; 9:foods9080980. [PMID: 32718026 PMCID: PMC7466268 DOI: 10.3390/foods9080980] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 07/17/2020] [Accepted: 07/21/2020] [Indexed: 12/14/2022] Open
Abstract
Mushrooms are a nutritious versatile ingredient in many food products. They are low in calories and have various potential medicinal properties as well. Surprisingly, little research on their descriptive sensory properties has been conducted. The objectives of this study were to a) establish a descriptive sensory flavor lexicon for the evaluation of fresh, dried, and powdered mushrooms and 2) use that lexicon to compare a selection of different mushrooms of various species and in fresh dried and powdered forms. A lexicon for describing mushroom was developed using a consensus profile method. A highly trained, descriptive sensory panel identified, defined, and referenced 27 flavor attributes for commercially available mushroom samples prepared as “meat” and broth. Attributes could be grouped in categories such as musty (dusty/papery, earthy/humus, earthy/damp, earthy/potato, fermented, leather (new), leather (old), mold/cheesy, moldy/damp, mushroomy), and other attributes such as fishy, shell fish, woody, nutty, brown, green, cardboard, burnt/ashy, potato, umami, protein (vegetable), yeasty, bitter, salty, sweet aromatics, sour, and astringent. Samples were then tested in three replications and mean values were compared statistically. In addition, principal component analysis was used to understand the characteristics of mushrooms evaluated. Dried mushrooms showed bitter, burnt, musty/dusty, astringent, old leather, and fresh mushroom characteristics and fresh mushroom showed umami, sweet, earthy/potato, earthy/damp, yeasty, and fermented. Mushrooms were grouped and differentiated in similar ways regardless of whether they were tested as broth or “meat”. Mushroom growers, product developers, chefs and other culinary professionals, sensory scientists, researchers, the food industry, and ultimately consumers will benefit from this lexicon describing a wide variety of mushroom flavor properties.
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36
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Exploring fruit’s role in dessert: The Dessert Flip and its impact on university student acceptance and food waste. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103917] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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37
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SANTOS FFD, DANTAS NM, SIMONI NK, PONTES LS, PINTO-e-SILVA MEM. Are foods naturally rich in glutamic acid an alternative to sodium reduction? FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.08819] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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38
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Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms. Food Chem 2020; 304:125403. [DOI: 10.1016/j.foodchem.2019.125403] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 08/19/2019] [Accepted: 08/20/2019] [Indexed: 11/18/2022]
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39
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Lang M. Consumer acceptance of blending plant-based ingredients into traditional meat-based foods: Evidence from the meat-mushroom blend. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103758] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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40
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Cerón‐Guevara MI, Rangel‐Vargas E, Lorenzo JM, Bermúdez R, Pateiro M, Rodriguez JA, Sanchez-Ortega I, Santos EM. Effect of the addition of edible mushroom flours (
Agaricus bisporus
and
Pleurotus ostreatus
) on physicochemical and sensory properties of cold‐stored beef patties. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14351] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
| | - Esmeralda Rangel‐Vargas
- Área Académica de Química Universidad Autónoma del Estado De Hidalgo Mineral de la Reforma Mexico
| | | | | | | | - José A. Rodriguez
- Área Académica de Química Universidad Autónoma del Estado De Hidalgo Mineral de la Reforma Mexico
| | - Irais Sanchez-Ortega
- Área Académica de Química Universidad Autónoma del Estado De Hidalgo Mineral de la Reforma Mexico
| | - Eva M. Santos
- Área Académica de Química Universidad Autónoma del Estado De Hidalgo Mineral de la Reforma Mexico
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41
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Wang L, Li C, Ren L, Guo H, Li Y. Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat. J Food Sci 2019; 84:3091-3098. [PMID: 31627254 DOI: 10.1111/1750-3841.14839] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2019] [Revised: 08/21/2019] [Accepted: 09/16/2019] [Indexed: 12/11/2022]
Abstract
The effects of four treatments of Pleurotus eryngii (king oyster mushroom) as replacements for pork back fat were evaluated for the physicochemical, technological, and sensory properties; nitrite content; and amino acid profile in pork sausages. Five batches were manufactured: one control (formulated with pork back fat) and four treatments with raw, boiled, deep-fried, and fried P. eryngii to replace the pork back fat in sausages. The results indicated that the fat content and energy value decreased, while the protein, moisture, total dietary fiber content, cooking loss, and water-holding capacity of the modified sausages increased. All samples were judged acceptable for their sensory characteristics, with the best one being the sausage containing deep-fried P. eryngii. The raw and fried P. eryngii decreased the residual nitrite content in the sausages. Boiled P. eryngii enhanced the essential amino acids content in the sausages, while the other P. eryngii treatments improved the nonessential amino acid content. In summary, P. eryngii may potentially replace fat in sausages. PRACTICAL APPLICATION: In manufacturing pork sausages, the mushroom P. eryngii can substitute pork back fat to improve the nutritional quality by reducing fat and energy value, while enhancing the protein and total dietary fiber content in the sausages. Raw and fried P. eryngii decreased the residual nitrite content in the sausages. This study provides a basis for preparing healthier alternatives to traditional sausages by substituting pork fat with mushrooms.
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Affiliation(s)
- Liyan Wang
- College of Food Science and Engineering, Jilin Agricultural Univ., 2888 Xincheng St., Changchun, 130118, China
| | - Cheng Li
- College of Food Science and Engineering, Jilin Agricultural Univ., 2888 Xincheng St., Changchun, 130118, China
| | - Lili Ren
- Key Laboratory of Bionic Engineering (Ministry of Education), College of Biological and Agricultural Engineering, Jilin Univ., 5988 Renmin St., Changchun, 130022, China
| | - Hongyue Guo
- College of Food Science and Engineering, Jilin Agricultural Univ., 2888 Xincheng St., Changchun, 130118, China
| | - Yu Li
- Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural Univ., 2888 Xincheng St., Changchun, 130118, China
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42
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Souza Filho PF, Andersson D, Ferreira JA, Taherzadeh MJ. Mycoprotein: environmental impact and health aspects. World J Microbiol Biotechnol 2019; 35:147. [PMID: 31549247 PMCID: PMC6757021 DOI: 10.1007/s11274-019-2723-9] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2019] [Accepted: 09/05/2019] [Indexed: 01/01/2023]
Abstract
The term mycoprotein refers to the protein-rich food made of filamentous fungal biomass that can be consumed as an alternative to meat. In this paper, the impact caused by the substitution of animal-origin meat in the human diet for mycoprotein on the health and the environment is reviewed. Presently, mycoprotein can be found in the supermarkets of developed countries in several forms (e.g. sausages and patties). Expansion to other markets depends on the reduction of the costs. Although scarce, the results of life cycle analyses of mycoprotein agree that this meat substitute causes an environmental impact similar to chicken and pork. In this context, the use of inexpensive agro-industrial residues as substrate for mycoprotein production has been investigated. This strategy is believed to reduce the costs involved in the fungal cultivation and lower the environmental impact of both the mycoprotein and the food industry. Moreover, several positive effects in health have been associated with the substitution of meat for mycoprotein, including improvements in blood cholesterol concentration and glycemic response. Mycoprotein has found a place in the market, but questions regarding the consumer's experience on the sensory and health aspects are still being investigated.
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Affiliation(s)
- Pedro F Souza Filho
- Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden.
- Laboratory of Biochemical Engineering, Chemical Engineering Department, Federal University of Rio Grande do Norte, Natal, 59078-970, Brazil.
| | - Dan Andersson
- Faculty of Caring Science, Work Life and Social Welfare, University of Borås, Borås, Sweden
| | - Jorge A Ferreira
- Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden
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43
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Graça J, Godinho CA, Truninger M. Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.046] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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44
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45
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Student consumer acceptance of plant-forward burrito bowls in which two-thirds of the meat has been replaced with legumes and vegetables: The Flexitarian Flip™ in university dining venues. Appetite 2018; 131:14-27. [DOI: 10.1016/j.appet.2018.08.030] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 07/19/2018] [Accepted: 08/24/2018] [Indexed: 11/17/2022]
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46
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Spencer M, Cienfuegos C, Guinard JX. The Flexitarian Flip™ in university dining venues: Student and adult consumer acceptance of mixed dishes in which animal protein has been partially replaced with plant protein. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2018.02.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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47
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Ma GX, Shive SE, Zhang G, Aquilante J, Tan Y, Pharis M, Bettigole C, Lawman H, Wagner A, Zhu L, Zeng Q, Wang MQ. Evaluation of a Healthy Chinese Take-Out Sodium-Reduction Initiative in Philadelphia Low-Income Communities and Neighborhoods. Public Health Rep 2018; 133:472-480. [PMID: 29846132 DOI: 10.1177/0033354918773747] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
OBJECTIVES Sodium reduction in restaurant foods is important because 77% of sodium in the United States is consumed by eating prepared and restaurant foods. We evaluated a sodium-reduction intervention, Healthy Chinese Take-Out Initiative, among Chinese take-out restaurants in low-income neighborhoods in Philadelphia, Pennsylvania. Our objectives were to (1) analyze changes in the sodium content of food samples and (2) collect data on changes in chefs' and owners' knowledge about the health risks of sodium overconsumption, perceptions of the need for sodium reduction, self-efficacy for lowering sodium use, and perceptions of training needs for sodium-reduction strategies. METHODS The initiative trained chefs from 206 Chinese take-out restaurants on strategies to reduce sodium in prepared dishes. We analyzed changes in the sodium content of the 3 most frequently ordered dishes-shrimp and broccoli, chicken lo mein, and General Tso's chicken-from baseline (July-September 2012) to 36 months after baseline (July-September 2015) among 40 restaurants. We conducted a survey to examine the changes in chefs' and owners' knowledge, perceptions, and self-efficacy of sodium reduction. We used multilevel analysis and repeated-measures analysis of variance to examine effects of the intervention on various outcomes. RESULTS We found significant reductions in the sodium content of all 3 dishes 36 months after a low-sodium cooking training intervention (coefficients range, -1.06 to -1.69, P < .001 for all). Mean knowledge (range, 9.2-11.1), perceptions (range, 4.6-6.0), and self-efficacy (range, 4.2-5.9) ( P < .001 for all) of sodium reduction improved significantly from baseline (August 2012) to posttraining (also August 2012), but perceptions of the need for sodium reduction and self-efficacy for lowering sodium use returned to baseline levels 36 months later (August 2015). CONCLUSIONS The intervention was a useful population health approach that led to engaging restaurants in sodium-reduction practices. Local public health agencies and professionals could partner with independent restaurants to introduce environmental changes that can affect population health on a broad scale, particularly for vulnerable populations.
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Affiliation(s)
- Grace X Ma
- 1 Center for Asian Health, Lewis Katz School of Medicine, Temple University, Philadelphia, PA, USA.,2 Department of Clinical Sciences, Lewis Katz School of Medicine, Temple University, Philadelphia, PA, USA
| | - Steven E Shive
- 1 Center for Asian Health, Lewis Katz School of Medicine, Temple University, Philadelphia, PA, USA.,3 Department of Health Studies, East Stroudsburg University, East Stroudsburg, PA, USA
| | - Guo Zhang
- 1 Center for Asian Health, Lewis Katz School of Medicine, Temple University, Philadelphia, PA, USA
| | | | - Yin Tan
- 1 Center for Asian Health, Lewis Katz School of Medicine, Temple University, Philadelphia, PA, USA
| | - Meagan Pharis
- 4 Philadelphia Department of Public Health, Philadelphia, PA, USA
| | - Cheryl Bettigole
- 4 Philadelphia Department of Public Health, Philadelphia, PA, USA
| | - Hannah Lawman
- 4 Philadelphia Department of Public Health, Philadelphia, PA, USA
| | - Amanda Wagner
- 4 Philadelphia Department of Public Health, Philadelphia, PA, USA
| | - Lin Zhu
- 1 Center for Asian Health, Lewis Katz School of Medicine, Temple University, Philadelphia, PA, USA
| | - Qiaoling Zeng
- 5 Asian Community Health Coalition, Philadelphia, PA, USA
| | - Min Qi Wang
- 6 Department of Public and Community Health, University of Maryland, College Park, MD, USA
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48
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Chen X, Yu J, Cui H, Xia S, Zhang X, Yang B. Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate. Molecules 2018; 23:molecules23020247. [PMID: 29373560 PMCID: PMC6017167 DOI: 10.3390/molecules23020247] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Revised: 01/20/2018] [Accepted: 01/25/2018] [Indexed: 12/27/2022] Open
Abstract
Maillard reaction products (MRPs) were prepared from mushroom hydrolysate (MH) by heating with d-xylose and l-cysteine at various temperatures (100 °C-140 °C) for 2 h at a pH of 7.4. The sensory characteristics of MH and MRPs were evaluated by panelists and volatile compounds were analyzed by GC/MS. Additionally, partial least squares regression (PLSR) was performed to analyze the correlation between quantitative sensory characteristics and GC/MS data. GC/MS results revealed that higher reaction temperature resulted in more nitrogen and sulfur containing compounds in MRPs while alcohols, ketones and aldehydes were the major flavor compounds obtained in MH. PLSR results showed that 3-phenylfuran and 2-octylfuran were the compounds responsible for the caramel-like flavor; 1-octen-3-ol, (E)-2-octen-1-ol and geranyl acetone were significantly and positively correlated to mushroom-like flavor, whereas, 2-thiophene-carboxaldehyde, 2,5-thiophenedicarboxaldehyde and 3-methylbutanal positively affected MRPs meat-like attribute. Overall, 125 °C was identified as the optimal temperature for preparing MRPs with abundant volatile compounds and favorable sensory characteristics; the concentration of free amino acids and 5'-GMP, which are associated with the umami taste, in MRPs derived under 125 °C were 3 to 4 times higher than those in MH.
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Affiliation(s)
- Xiao Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Jingyang Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Shuqin Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
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49
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Spencer M, Guinard JX. The Flexitarian Flip™
: Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat-Centered to Vegetable-Forward Mixed Dishes. J Food Sci 2017; 83:175-187. [DOI: 10.1111/1750-3841.13991] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Revised: 09/28/2017] [Accepted: 10/25/2017] [Indexed: 11/30/2022]
Affiliation(s)
- Molly Spencer
- Dept. of Food Science and Technology; 392 Old Davis Rd. Davis CA 95616 U.S.A
| | - Jean-Xavier Guinard
- Dept. of Food Science and Technology; 392 Old Davis Rd. Davis CA 95616 U.S.A
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50
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Wong KM, Decker EA, Autio WR, Toong K, DiStefano G, Kinchla AJ. Utilizing Mushrooms to Reduce Overall Sodium in Taco Filling Using Physical and Sensory Evaluation. J Food Sci 2017; 82:2379-2386. [DOI: 10.1111/1750-3841.13838] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2016] [Revised: 05/03/2017] [Accepted: 07/11/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Kristin M. Wong
- Dept. of Food Science; Univ. of Massachusetts; 102 Holdsworth Way Amherst Mass. 01003 U.S.A
| | - Eric A. Decker
- Dept. of Food Science; Univ. of Massachusetts; 102 Holdsworth Way Amherst Mass. 01003 U.S.A
| | - Wesley R. Autio
- Stockbridge School of Agriculture; Univ. of Massachusetts; 161 Holdsworth Way Amherst Mass. 01003 U.S.A
| | - Ken Toong
- Univ. of Massachusetts Auxiliary Enterprises; 669 N Pleasant Street Amherst Mass. 01003 U.S.A
| | - Garett DiStefano
- Univ. of Massachusetts Dining Services; 669 N Pleasant Street Amherst Mass. 10003 U.S.A
| | - Amanda J. Kinchla
- Dept. of Food Science; Univ. of Massachusetts; 102 Holdsworth Way Amherst Mass. 01003 U.S.A
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