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Latoch A, Stasiak DM, Siczek P. Edible Offal as a Valuable Source of Nutrients in the Diet-A Review. Nutrients 2024; 16:1609. [PMID: 38892542 PMCID: PMC11174546 DOI: 10.3390/nu16111609] [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: 04/19/2024] [Revised: 05/16/2024] [Accepted: 05/22/2024] [Indexed: 06/21/2024] Open
Abstract
The global increase in demand for meat leads to substantial quantities of by-products, including edible offal from both wild and domesticated animals raised for diversified consumption products within an agricultural framework. Information on the nutritional value of offal is scattered and limited. This review aims to synthesize scientific publications on the potential of offal as a source of nutrients and bioactive substances in human diets. The literature review included publications available in ISI Web of Science and Google Scholar published between 2014 and 2024. Findings indicate that edible offal is characterized by a nutrient concentration often surpassing that found in skeletal muscle. This review discusses the yield of edible offal and explores factors influencing human consumption. Selected factors affecting the nutritional value of offal of various animals and the importance of individual nutrients in ensuring the proper functioning of the human body were analyzed. The optimal use of offal in processing and catering can significantly benefit aspects of human life, including diet quality, food security, and conservation of natural resources.
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Affiliation(s)
- Agnieszka Latoch
- Department of Animal Food Technology, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland;
| | - Dariusz Mirosław Stasiak
- Department of Animal Food Technology, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland;
| | - Patryk Siczek
- Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland;
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2
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Surzenko N, Bastidas J, Reid RW, Curaba J, Zhang W, Bostan H, Wilson M, Dominique A, Roberson J, Ignacio G, Komarnytsky S, Sanders A, Lambirth K, Brouwer CR, El-Khodor BF. Functional recovery following traumatic brain injury in rats is enhanced by oral supplementation with bovine thymus extract. FASEB J 2024; 38:e23460. [PMID: 38315443 DOI: 10.1096/fj.202301859r] [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: 09/11/2023] [Revised: 11/30/2023] [Accepted: 01/18/2024] [Indexed: 02/07/2024]
Abstract
Traumatic brain injury (TBI) is one of the leading causes of death worldwide. There are currently no effective treatments for TBI, and trauma survivors suffer from a variety of long-lasting health consequences. With nutritional support recently emerging as a vital step in improving TBI patients' outcomes, we sought to evaluate the potential therapeutic benefits of nutritional supplements derived from bovine thymus gland, which can deliver a variety of nutrients and bioactive molecules. In a rat model of controlled cortical impact (CCI), we determined that animals supplemented with a nuclear fraction of bovine thymus (TNF) display greatly improved performance on beam balance and spatial memory tests following CCI. Using RNA-Seq, we identified an array of signaling pathways that are modulated by TNF supplementation in rat hippocampus, including those involved in the process of autophagy. We further show that bovine thymus-derived extracts contain antigens found in neural tissues and that supplementation of rats with thymus extracts induces production of serum IgG antibodies against neuronal and glial antigens, which may explain the enhanced animal recovery following CCI through possible oral tolerance mechanism. Collectively, our data demonstrate, for the first time, the potency of a nutritional supplement containing nuclear fraction of bovine thymus in enhancing the functional recovery from TBI.
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Affiliation(s)
- Natalia Surzenko
- Nutrition Innovation Center, Standard Process, Inc., Kannapolis, North Carolina, USA
| | | | - Robert W Reid
- College of Computing and Informatics, University of North Carolina at Charlotte, Kannapolis, North Carolina, USA
| | - Julien Curaba
- Eremid Genomic Services, LLC, Kannapolis, North Carolina, USA
| | - Wei Zhang
- Nutrition Innovation Center, Standard Process, Inc., Kannapolis, North Carolina, USA
| | - Hamed Bostan
- Eremid Genomic Services, LLC, Kannapolis, North Carolina, USA
| | - Mickey Wilson
- Nutrition Innovation Center, Standard Process, Inc., Kannapolis, North Carolina, USA
| | - Ashley Dominique
- Nutrition Innovation Center, Standard Process, Inc., Kannapolis, North Carolina, USA
| | - Julia Roberson
- Nutrition Innovation Center, Standard Process, Inc., Kannapolis, North Carolina, USA
| | - Glicerio Ignacio
- David H. Murdock Research Institute, Kannapolis, North Carolina, USA
| | - Slavko Komarnytsky
- Department of Food, Bioprocessing and Nutrition Sciences, Plants for Human Health Institute, North Carolina State University, Kannapolis, North Carolina, USA
| | - Alexa Sanders
- College of Computing and Informatics, University of North Carolina at Charlotte, Kannapolis, North Carolina, USA
| | - Kevin Lambirth
- College of Computing and Informatics, University of North Carolina at Charlotte, Kannapolis, North Carolina, USA
| | - Cory R Brouwer
- College of Computing and Informatics, University of North Carolina at Charlotte, Kannapolis, North Carolina, USA
| | - Bassem F El-Khodor
- Nutrition Innovation Center, Standard Process, Inc., Kannapolis, North Carolina, USA
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Llauger M, Guerrero L, Arnau J, Morera A, Wakamatsu JI, Lorenzo JM, Bou R. Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés. Foods 2024; 13:533. [PMID: 38397510 PMCID: PMC10887533 DOI: 10.3390/foods13040533] [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: 01/16/2024] [Revised: 02/05/2024] [Accepted: 02/07/2024] [Indexed: 02/25/2024] Open
Abstract
This study aimed to investigate the coloring ingredient potential of liver homogenates that form Zn protoporphyrin (ZnPP), a natural red pigment, after anaerobic incubation. Liver homogenates were used to develop nitrite-free sterile pork liver pâtés. These homogenates were applied in the formulation of pâtés directly or after centrifugation to obtain a pellet that was highly concentrated in ZnPP. Both the whole homogenate and its insoluble fraction were adjusted to pH 7.5 before their use in the formulation of pâtés with and without antioxidant (0.5% ascorbate plus 0.1% tocopherol) addition. Pâtés formulated with the whole homogenate showed color and texture characteristics that were similar to those of the positive control with nitrite. However, high levels of the insoluble fraction also led to pâtés with improved color characteristics but with a two-fold softened texture. Therefore, the form and amount of ZnPP added played roles in the final appearance of the product. The ZnPP pigment was more stable than heme in the sterilization treatment, and antioxidant addition proved to be unnecessary. The ZnPP-rich ingredients allowed for the preparation of nitrite-free cooked liver pâtés with a stable red color and could thus be potentially applied in other uncured cooked meat products.
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Affiliation(s)
- Mar Llauger
- Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s.n., 17121 Monells, Spain
| | - Luis Guerrero
- Food Technology and Product Quality Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s.n., 17121 Monells, Spain; (L.G.); (J.A.)
| | - Jacint Arnau
- Food Technology and Product Quality Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s.n., 17121 Monells, Spain; (L.G.); (J.A.)
| | - Afra Morera
- Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s.n., 17121 Monells, Spain
| | - Jun-ichi Wakamatsu
- Research Faculty of Agriculture, Hokkaido University, Kita-9 Nishi-9, Sapporo 060-8589, Japan;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | - Ricard Bou
- Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s.n., 17121 Monells, Spain
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Li Y, Sun Y, Wu H, Yang P, Huang X, Zhang L, Yin L. Metabolic syndromes increase significantly with the accumulation of bad dietary habits. J Nutr Health Aging 2024; 28:100017. [PMID: 38388115 DOI: 10.1016/j.jnha.2023.100017] [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: 07/02/2023] [Accepted: 11/30/2023] [Indexed: 02/24/2024]
Abstract
BACKGROUND The association between dietary habits and metabolic syndrome (MetS) has not been well documented, due to the complexity and individualization of dietary culture in the Chinese population. OBJECTIVE To construct a composite score from various bad dietary habits and to evaluate their comprehensive association with the prevalence of MetS and its components among Chinese men and women across various age groups. SETTING Serial cross-sectional studies. METHODS Twenty-three dietary habits were assessed through face-to-face interviews with 98,838 males and 83,099 females in health check-up programs from 2015 to 2021, among which eighteen bad dietary habits were observed to be associated independently with total MetS. The total score of bad dietary habits was composed of four categories via variable clustering analysis, including irregular dietary habits, unhealthy dietary flavors, unbalanced dietary structure, and high-fat diet. The 2016 Chinese guideline for the management of dyslipidemia in adults was used to define MetS. RESULTS Men had a higher score of bad dietary habits than women (9.63 ± 3.11 vs. 8.37 ± 3.23), which decreased significantly with increasing age in both males and females (Pinteraction<0.01). The prevalence of total MetS increased significantly with the cumulative score of bad dietary habits in both males (highest quintile vs. lowest quintile: OR, 1.90; 95% confidence interval [CI], 1.80-2.00; Plinear<0.01) and females (OR, 2.23; 95% CI, 2.02-2.46; Plinear<0.01) after adjusted for age, education, smoking status, alcohol consumption, and physical activities. These linear trends were also observed for each MetS component (all Plinear<0.01). The role of irregular dietary habits and high-fat diet on MetS prevalence are much higher in males than in females, while unhealthy dietary flavors and unbalanced dietary structure had a greater influence on females. CONCLUSIONS The accumulation of bad dietary habits contributes to the MetS developments. Thus, individualized lifestyle interventions are needed to correct bad dietary habits with regard to gender differences.
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Affiliation(s)
- Ying Li
- Health Management Center, Third Xiangya Hospital, Central South University, Changsha, China
| | - Yaya Sun
- Information Center, Fuwai Hospital, Chinese Academy of Medical Sciences & Peking Union Medical College, National Center for Cardiovascular Diseases, Beijing, China
| | - Hao Wu
- Health Management Center, Third Xiangya Hospital, Central South University, Changsha, China
| | - Pingting Yang
- Health Management Center, Third Xiangya Hospital, Central South University, Changsha, China
| | - Xin Huang
- Department of Epidemiology, School of Medicine, Hunan Normal University, Changsha, China
| | - Li Zhang
- Beijing Emergency Medical Center, Beijing, China.
| | - Lu Yin
- Information Center, Fuwai Hospital, Chinese Academy of Medical Sciences & Peking Union Medical College, National Center for Cardiovascular Diseases, Beijing, China.
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Hou Y, Wang X, Yang D, Luo Y, Li Y, Luo R. Investigation Tracing the Origin of Tan Sheep Visceral Tissues through Mineral Elements. Foods 2023; 12:2438. [PMID: 37444176 DOI: 10.3390/foods12132438] [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: 05/08/2023] [Revised: 06/11/2023] [Accepted: 06/14/2023] [Indexed: 07/15/2023] Open
Abstract
The traceability of quality mineral fingerprints in the viscera of Tan sheep from northwest China was studied. Twenty-five mineral elements in the heart and liver samples of Tan sheep were determined using an inductively coupled plasma mass spectrometer (ICP-MS), and the characteristics of the mineral elements in the visceral tissues of the Tan sheep were further analyzed in combination with a principal component analysis (PCA), hierarchical cluster analysis (HCA), and linear discriminant analysis (LDA) to establish a discriminant model and verify it. The results show that 11 elements (137Ba, 43Ca, 63Cu, 56Fe, 39K, 31P, 60Ni, 78Se, 118Sn, 125Te, and 66Zn) in the Tan sheep heart samples had significant differences among different regions (p < 0.05), and the results of the LDA show that the accuracy rate of the return-generation examination was 85.70%, and the accuracy rate of the hand-over-fork examination was 87.50%; 10 elements (111Cd, 59Co, 52Cr, 56Fe, 39K, 55Mn, 95Mo, 23Na, 121Sb, and 78Se) in the Tan sheep liver samples had significant differences among different regions (p < 0.05), and the results of the LDA showed that the accuracy rate of the return-generation examination was 96.30%, and the accuracy rate of the hand-over-fork examination was 86.25%. This indicates that the multi-element analysis has potential for determining the origin of Tan sheep viscera in certain regions.
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Affiliation(s)
- Yanru Hou
- College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Xuerong Wang
- College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Dongsong Yang
- College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Yulong Luo
- College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Yalei Li
- College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Ruiming Luo
- College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
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Sabbagh M, Gutierrez L, Lai R, Nocella G. Consumer Intention towards Buying Edible Beef Offal and the Relevance of Food Neophobia. Foods 2023; 12:2340. [PMID: 37372551 DOI: 10.3390/foods12122340] [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: 05/16/2023] [Revised: 06/01/2023] [Accepted: 06/09/2023] [Indexed: 06/29/2023] Open
Abstract
Enhancing the willingness to eat edible offal can be a valuable strategy to mitigate the greenhouse gas (GHG) emissions related to growing meat production and to provide food with high protein content to a growing global population. Although some edible offal is considered delicacies, we hardly find such foods in Western countries' everyday diet, and their human consumption has decreased during the last decades. This study analyses the consumer purchase intention of BEEF edible offal using an extended version of the Theory of Planned Behaviour (TPB), where food neophobia and food disgust sensitivity play an essential role in determining consumers' willingness to eat beef edible offal. An online survey was conducted among a sample of Italian adult regular meat eaters (n = 720), stratified by age, gender, education and residence. The results showed a direct negative impact of food neophobia on the intention to consume offal. Further, we were able to quantify a negative indirect impact of food neophobia on intention through the mediation of food disgust sensitivity and attitudes, subjective norms and perceived behavioural control, which all exert an essential role in determining the willingness to consume beef edible offal. We found that the mediated impact of food neophobia on the intention to consume beef offal is much higher than the direct impact. In conclusion, recommendations and implications, such as promoting cooking shows with celebrity chefs, new products or new packaging of edible offal, were developed based on the results to increase edible beef consumption.
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Affiliation(s)
- Maria Sabbagh
- Department of Agricultural Sciences, University of Sassari, 07100 Sassari, Italy
| | - Luciano Gutierrez
- Department of Agricultural Sciences, University of Sassari, 07100 Sassari, Italy
| | - Roberto Lai
- Cooperativa Produttori Arborea-Società Agricola, 09092 Arborea, Italy
| | - Giuseppe Nocella
- Department of Applied Economics and Marketing, School of Agriculture, Policy and Development, University of Reading, Reading RG6 6UR, UK
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Font-I-Furnols M. Meat Consumption, Sustainability and Alternatives: An Overview of Motives and Barriers. Foods 2023; 12:foods12112144. [PMID: 37297389 DOI: 10.3390/foods12112144] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/10/2023] [Accepted: 05/22/2023] [Indexed: 06/12/2023] Open
Abstract
Meat and meat products are important sources of protein in the human diet. However, their consumption or excessive consumption has been questioned as this has been related to sustainability and health issues. Due to this, alternatives to conventional meat consumption, such as meat produced more sustainably or meat alternatives, have been considered. The aim of the present work is to gain insight into the meat consumption of different countries, the motives for and barriers to this consumption, as well as into the consumption of more sustainably produced meat with particular focus on organic meat and meat alternatives. Information on meat consumption has been obtained using FAOSTAT data and maps have been constructed using SAS software. Results showed that, in general, albeit with variations between and within countries, there is a tendency to decrease red meat consumption and increase poultry consumption, while for pork consumption the tendency is less clear. Motives and barriers for meat and meat alternative consumption have been reviewed and it is possible to see that these are very variable and that they, in addition to the intrinsic and extrinsic characteristics of the meat, are also related to consumers' attitudes and beliefs. Thus, it is important to inform consumers in a truthful and reliable way in order to allow them to make well-founded decisions regarding the consumption of these products.
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Affiliation(s)
- Maria Font-I-Furnols
- IRTA-Food Quality and Technology, Finca Camps i Armet, 17121 Monells, Girona, Spain
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The Energy and Nutritional Value of Meat of Broiler Chickens Fed with Various Addition of Wheat Germ Expeller. Animals (Basel) 2023; 13:ani13030499. [PMID: 36766388 PMCID: PMC9913620 DOI: 10.3390/ani13030499] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 01/26/2023] [Accepted: 01/26/2023] [Indexed: 02/04/2023] Open
Abstract
The study concerns the effect of wheat germ expeller (WGE) as a feed additive given to male Ross-308 broiler chickens on their meat's energy and nutritional value, and coverage of nutrient reference values-requirements (NRV-R) of consumers for particular minerals. The chickens in the control group (CT-Control Treatment) were fed a standard complete mix. The experimental groups (EX5, EX10, EX15) were given a feed in which wheat middling was replaced with 5, 10, and 15% WGE. The breast and thigh muscles of 32 randomly selected chickens (8 in each group) were analyzed. More water, crude protein, P, Mg, Fe, Cu, and Mn were determined in the breast muscles, and more crude fat, crude ash, Ca, and Zn in the thigh muscles. Chickens from the CT group consumed significantly (p ≤ 0.01) less feed per body weight than those from groups EX5 to EX15, but achieved the highest body weight per 100 g of consumed feed. A higher (p ≤ 0.01) feed, energy, crude protein, and crude fat intake was observed in groups EX5 to EX15 compared to CT. The higher (p ≤ 0.01) value of protein efficiency ratios was indicated in the CT group. The WGE additive did not impact the muscles' energy values but affected the nutritional value. The daily consumption of 100 g of breast muscles to a large extent covers the consumer NRV-R for P, Mg Fe, Cu, and Mn. However, thigh muscles cover the NRV-R to a greater extent for Ca and Zn. The EX15, EX5, and EX10 muscles covered most of the NRV-R for P, Ca, and Mg, while the CT muscles did the same for Zn and Mn. Adding 5% WGE to broiler feed is optimal as it does not impair the nutritional value of the muscles.
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Panea B, Mesías FJ, Guerrero L. Sensory Complexity: From Sensory Measurement to Consumption Behavior. Foods 2022; 12:foods12010029. [PMID: 36613245 PMCID: PMC9818391 DOI: 10.3390/foods12010029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
Sensory analysis is a multidisciplinary field that includes the measurement, interpretation, and understanding of human responses to the sensory properties of products and it is essential to explore consumer behavior [...].
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Affiliation(s)
- Begoña Panea
- Animal Science Area, Agrifood Research and Technology Centre of Aragon (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain
- Agrifood Institute of Aragon-IA2 (CITA-Zaragoza University), Miguel Servet 177, 50013 Zaragoza, Spain
- Correspondence:
| | - Francisco Javier Mesías
- Department of Economics, University of Extremadura School of Agricultural Engineering, Avenida Adolfo Suárez, S/N, 06007 Badajoz, Spain
| | - Luis Guerrero
- Institute of Agrifood Research and Technology IRTA, 08140 Caldes de Montbui, Barcelona, Spain
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Consumer intention towards the phosphate-reduced processed meat products using the extended theory of planned behaviour. Meat Sci 2022; 193:108947. [PMID: 35973339 DOI: 10.1016/j.meatsci.2022.108947] [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: 06/24/2022] [Revised: 08/04/2022] [Accepted: 08/08/2022] [Indexed: 11/20/2022]
Abstract
Phosphates are essential for maintaining various quality attributes of processed meat products such as water-binding properties, texture and sensory properties and their removal would drastically change the products' technical and sensory qualities. Currently, meat industries are faced with the challenge of removing phosphates to address the consumers' demand to remove the negatively perceived synthetic additives from processed meat products. This study measured these consumers' purchase intention of phosphate-reduced processed meat products with different quality, using the extended theory of planned behaviour (TPB). An online survey was conducted among the consumers (n = 548) of the Republic of Ireland (ROI) to predict their knowledge and attitude towards phosphate additives. Analysis of the survey responses showed that about two-third of the participants consumed processed meat products 5-6 times per week. The results of multiple linear regression showed that the theory constructs attitude, subjective norms, perceived health risks significantly (P < 0.05) influenced the consumer behavioural intention whereas the perceived behavioural control (PBC) produced insignificant impacts. The results also revealed that the extended TPB model predicted the consumers' intention with better explanatory power (adjusted R2 = 0.46) than the original TPB model. In conclusion, various recommendations and implications were developed based on the results to improve the consumers' purchase intention of these products.
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Waldenstrøm L, Wahlgren MB, Strand Å, Lerfall J, Gaarder MØ. Norwegian Consumers’ Skepticism towards Smoke-Flavoring of Salmon—Is It for Real? Foods 2022; 11:foods11142170. [PMID: 35885413 PMCID: PMC9323272 DOI: 10.3390/foods11142170] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 07/18/2022] [Accepted: 07/19/2022] [Indexed: 02/04/2023] Open
Abstract
The aim of the present study was to explore Norwegian consumers’ attitudes toward smoke-flavoring of cold smoked salmon (CSS), by conducting a digital survey and focus group discussions. Some of the smoke-flavoring techniques, like atomized purified condensed smoke, is considered healthier than conventional smoking. Manufacturers of CSS are, however, hesitant to use all kinds of smoke-flavoring due to expected consumer skepticism. In the digital survey, the expected skepticism was confirmed (n = 487). Only 15% of the respondents were positively oriented toward smoke-flavoring of CSS. The selection criterion for the focus group discussion was based on the results from the survey and resulted in three attitude-oriented focus groups (negative, neutral, and positive). The negative focus group considered smoke-flavored CSS to be unnatural and out of the question to buy or eat. Unlike the negative focus group, the neutral group was curious to learn more and open to potential smoke-flavor benefits. However, credible information or science was crucial to influence CSS choice. Future studies may investigate whether the existent of this large group of curious neutral consumers (47% of the respondents) influence manufacturers (of CSS) skepticism or how various types of product information could steer consumer acceptance of smoke-flavoring of CSS.
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Affiliation(s)
- Lene Waldenstrøm
- Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, NO-7491 Trondheim, Norway; (M.B.W.); (Å.S.); (J.L.)
- Correspondence: ; Tel.: +47-408-88-974
| | - Marte Berg Wahlgren
- Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, NO-7491 Trondheim, Norway; (M.B.W.); (Å.S.); (J.L.)
| | - Åse Strand
- Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, NO-7491 Trondheim, Norway; (M.B.W.); (Å.S.); (J.L.)
| | - Jørgen Lerfall
- Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, NO-7491 Trondheim, Norway; (M.B.W.); (Å.S.); (J.L.)
| | - Mari Øvrum Gaarder
- Department of Sensory, Consumer and Innovation, Nofima AS, NO-1430 Ås, Norway;
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Abril B, Sánchez-Torres EA, Toldrà M, Benedito J, García-Pérez JV. Physicochemical and Techno-Functional Properties of Dried and Defatted Porcine Liver. Biomolecules 2022; 12:biom12070926. [PMID: 35883483 PMCID: PMC9312803 DOI: 10.3390/biom12070926] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 06/27/2022] [Accepted: 06/28/2022] [Indexed: 12/10/2022] Open
Abstract
Porcine liver has a high nutritional value and is rich in proteins, minerals, and vitamins, making it an interesting co-product to alleviate the growing global demand for protein. The objective of this study was to analyze how the drying and defatting processes of porcine liver affect the physicochemical and techno-functional properties of its proteins. Two drying temperatures (40 and 70 °C) were studied, and dried samples were defatted using organic solvents. The drying process turned out to be an effective method for the stabilization of the protein fraction; however, when the drying temperature was high (70 °C), greater protein degradation was found compared to drying at a moderate temperature (40 °C). Regarding the defatting stage, it contributed to an improvement in certain techno-functional properties of the liver proteins, such as the foaming capacity (the average of the dried and defatted samples was 397% higher than the dried samples), with the degree of foaming stability in the liver dried at 40 °C and defatted being the highest (13.76 min). Moreover, the emulsifying capacity of the different treatments was not found to vary significantly (p > 0.05). Therefore, the conditions of the drying and defatting processes conducted prior to the extraction of liver proteins must be properly adjusted to maximize the stability, quality, and techno-functional properties of the proteins.
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Affiliation(s)
- Blanca Abril
- Department of Food Technology, Universitat Politècnica de València, UPV, Camí de Vera, s/n, 46022 Valencia, Spain; (B.A.); (E.A.S.-T.); (J.B.)
| | - Eduardo A. Sánchez-Torres
- Department of Food Technology, Universitat Politècnica de València, UPV, Camí de Vera, s/n, 46022 Valencia, Spain; (B.A.); (E.A.S.-T.); (J.B.)
| | - Mònica Toldrà
- Institute of Food and Agricultural Technology (INTEA), XIA (Catalonian Network on Food Innovation), Escola Politècnica Superior, University of Girona, C/Maria Aurèlia Capmany 61, 17003 Girona, Spain;
| | - Jose Benedito
- Department of Food Technology, Universitat Politècnica de València, UPV, Camí de Vera, s/n, 46022 Valencia, Spain; (B.A.); (E.A.S.-T.); (J.B.)
| | - Jose V. García-Pérez
- Department of Food Technology, Universitat Politècnica de València, UPV, Camí de Vera, s/n, 46022 Valencia, Spain; (B.A.); (E.A.S.-T.); (J.B.)
- Correspondence:
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Co-Creation with Consumers for Packaging Design Validated through Implicit and Explicit Methods: Exploratory Effect of Visual and Textual Attributes. Foods 2022; 11:foods11091183. [PMID: 35563908 PMCID: PMC9100755 DOI: 10.3390/foods11091183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 04/08/2022] [Accepted: 04/17/2022] [Indexed: 11/18/2022] Open
Abstract
Packaging is no longer a mere structural element that only aims to preserve foods, but it is also a powerful marketing tool able to affect product perception, purchase decision and consumers’ food choices. Incorporating consumers’ voices into packaging design through co-creation could maximise its impact on the market. The main goal of this exploratory study was to test the usefulness of co-creation with consumers for packaging design. For that purpose, a survey with 200 Spanish participants was conducted to find out which of the presented visual and textual packaging attributes were the most appropriate. A validation study with 40 participants using implicit (eye tracker, galvanic skin response and automatic facial expression analysis) and explicit measurements was used to test the packaging co-created by consumers against some of its possible competitors in the market. The co-creation process with consumers allowed for the identification of the visual and textual attributes, among the available options, that best fit their preferences, whereas the validation process confirmed that the packaging design co-created by consumers was equally or even preferred over the competitors. The information gathered might help designers and marketers to guide the packaging design for fish products in the Spanish market.
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