Sensory characterization of yellow pea and ground chicken hybrid meat burgers using static and dynamic methodologies
To reduce animal protein consumption, new food products need to be created. Furthermore, there is a growing number of consumers who consciously act to reduce their meat consumption. Hybrid meat products (HMP) are food items that combine both plant and animal proteins. The objective of this study was...
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Veröffentlicht in: | Journal of food science 2022-12, Vol.87 (12), p.5390-5401 |
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description | To reduce animal protein consumption, new food products need to be created. Furthermore, there is a growing number of consumers who consciously act to reduce their meat consumption. Hybrid meat products (HMP) are food items that combine both plant and animal proteins. The objective of this study was to create a hybrid meat burger (HMB) using yellow pea and chicken and to evaluate the sensory properties of the new product using static (check‐all‐that‐apply [CATA]) and dynamic (temporal check‐all‐that‐apply [TCATA]) methods. Yellow pea flour was added to a chicken burger at 0% (control), 10%, 20%, 30%, and 40%. A sensory trial asked participants (n = 69) to evaluate the HMBs using hedonic scales and CATA. A second sensory trial asked experienced panelists (n = 14) to evaluate the items using TCATA. The addition of the yellow pea flour decreased the liking of the burgers, except for the 10% formulation. The burgers made with higher amounts of yellow pea were associated with off‐flavors (beany and nutty; significantly different from the control) during both CATA and TCATA tasks and detracted from consumers’ liking. Juicy, moist, meaty, salty, and soft attributes increased the consumers' liking. The study identified that the addition of yellow pea to chicken burgers is only acceptable to consumers in small quantities (10%). In addition, the yellow peas contributed off‐flavors and a dry texture that was disliked by the consumers.
Practical Application
The environmental impacts of livestock production have created a need to incorporate more plant‐based proteins into consumers' diets to increase sustainability. The market for meat alternatives, including hybrid meat products, is expanding; however, current products do not always meet consumers' expectations. Chicken is the fastest‐growing meat sector in North America, and therefore this study's objective was to determine the sensory properties of a burger made from chicken and pulses (yellow pea). It was found that if 10% of chicken in a burger was substituted with yellow pea, then the sensory properties and consumer liking were not significantly affected. |
doi_str_mv | 10.1111/1750-3841.16380 |
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Practical Application
The environmental impacts of livestock production have created a need to incorporate more plant‐based proteins into consumers' diets to increase sustainability. The market for meat alternatives, including hybrid meat products, is expanding; however, current products do not always meet consumers' expectations. Chicken is the fastest‐growing meat sector in North America, and therefore this study's objective was to determine the sensory properties of a burger made from chicken and pulses (yellow pea). It was found that if 10% of chicken in a burger was substituted with yellow pea, then the sensory properties and consumer liking were not significantly affected.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.16380</identifier><identifier>PMID: 36302120</identifier><language>eng</language><publisher>United States: Wiley Subscription Services, Inc</publisher><subject>Animal protein ; Animals ; check‐all‐that‐apply ; Chickens ; Consumer Behavior ; Consumers ; Environmental impact ; Flavors ; Flour ; Food ; Food consumption ; Food sources ; Livestock ; Livestock production ; Meat ; Meat - analysis ; Meat products ; Meat Products - analysis ; Peas ; Pisum sativum ; plants ; Poultry ; Proteins ; pulses ; Sensory evaluation ; Sensory properties ; Sustainability ; temporal check‐all‐that‐apply</subject><ispartof>Journal of food science, 2022-12, Vol.87 (12), p.5390-5401</ispartof><rights>2022 Institute of Food Technologists.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3350-9e4b0abacd83f83b7a29655b467e78b323d0d95bd4acf0eb7dde0fc3d2024d4f3</citedby><cites>FETCH-LOGICAL-c3350-9e4b0abacd83f83b7a29655b467e78b323d0d95bd4acf0eb7dde0fc3d2024d4f3</cites><orcidid>0000-0002-8937-5639</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.16380$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.16380$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/36302120$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Barker, Sophie</creatorcontrib><creatorcontrib>McSweeney, Matthew B.</creatorcontrib><title>Sensory characterization of yellow pea and ground chicken hybrid meat burgers using static and dynamic methodologies</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>To reduce animal protein consumption, new food products need to be created. Furthermore, there is a growing number of consumers who consciously act to reduce their meat consumption. Hybrid meat products (HMP) are food items that combine both plant and animal proteins. The objective of this study was to create a hybrid meat burger (HMB) using yellow pea and chicken and to evaluate the sensory properties of the new product using static (check‐all‐that‐apply [CATA]) and dynamic (temporal check‐all‐that‐apply [TCATA]) methods. Yellow pea flour was added to a chicken burger at 0% (control), 10%, 20%, 30%, and 40%. A sensory trial asked participants (n = 69) to evaluate the HMBs using hedonic scales and CATA. A second sensory trial asked experienced panelists (n = 14) to evaluate the items using TCATA. The addition of the yellow pea flour decreased the liking of the burgers, except for the 10% formulation. The burgers made with higher amounts of yellow pea were associated with off‐flavors (beany and nutty; significantly different from the control) during both CATA and TCATA tasks and detracted from consumers’ liking. Juicy, moist, meaty, salty, and soft attributes increased the consumers' liking. The study identified that the addition of yellow pea to chicken burgers is only acceptable to consumers in small quantities (10%). In addition, the yellow peas contributed off‐flavors and a dry texture that was disliked by the consumers.
Practical Application
The environmental impacts of livestock production have created a need to incorporate more plant‐based proteins into consumers' diets to increase sustainability. The market for meat alternatives, including hybrid meat products, is expanding; however, current products do not always meet consumers' expectations. Chicken is the fastest‐growing meat sector in North America, and therefore this study's objective was to determine the sensory properties of a burger made from chicken and pulses (yellow pea). It was found that if 10% of chicken in a burger was substituted with yellow pea, then the sensory properties and consumer liking were not significantly affected.</description><subject>Animal protein</subject><subject>Animals</subject><subject>check‐all‐that‐apply</subject><subject>Chickens</subject><subject>Consumer Behavior</subject><subject>Consumers</subject><subject>Environmental impact</subject><subject>Flavors</subject><subject>Flour</subject><subject>Food</subject><subject>Food consumption</subject><subject>Food sources</subject><subject>Livestock</subject><subject>Livestock production</subject><subject>Meat</subject><subject>Meat - analysis</subject><subject>Meat products</subject><subject>Meat Products - analysis</subject><subject>Peas</subject><subject>Pisum sativum</subject><subject>plants</subject><subject>Poultry</subject><subject>Proteins</subject><subject>pulses</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>Sustainability</subject><subject>temporal check‐all‐that‐apply</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkT1PHDEQhq0IFC4kdTpkiYbmONuzn2VEAglCojhSW_6YvTPsri_2rtDy6_FyhIKGaWZsPfNqZl5CvnN2zlOseJmzJVQZP-cFVOwTWbz9HJAFY0IsOc_KI_Ilxns2v6H4TI6gACa4YAsyrLGPPkzUbFVQZsDgntTgfE99QydsW_9Id6io6i3dBD-mZLbOPGBPt5MOztIO1UD1GDYYIh2j6zc0DknCvPTYqVddqjsctt761m8cxq_ksFFtxG-v-Zj8vfx1d_F7eXN79efix83SAKQtasw0U1oZW0FTgS6VqIs811lRYllpEGCZrXNtM2Uahrq0FlljwAomMps1cEzO9rq74P-NGAfZuWjSUqpHP0YpSmDAoarqhJ6-Q-_9GPo0XaLynFVQ85la7SkTfIwBG7kLrlNhkpzJ2RA5n1_O55cvhqSOk1fdUXdo3_j_DiSg2AOPrsXpIz15fflzvVd-Bhu6lw8</recordid><startdate>202212</startdate><enddate>202212</enddate><creator>Barker, Sophie</creator><creator>McSweeney, Matthew B.</creator><general>Wiley Subscription Services, Inc</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-8937-5639</orcidid></search><sort><creationdate>202212</creationdate><title>Sensory characterization of yellow pea and ground chicken hybrid meat burgers using static and dynamic methodologies</title><author>Barker, Sophie ; McSweeney, Matthew B.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3350-9e4b0abacd83f83b7a29655b467e78b323d0d95bd4acf0eb7dde0fc3d2024d4f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Animal protein</topic><topic>Animals</topic><topic>check‐all‐that‐apply</topic><topic>Chickens</topic><topic>Consumer Behavior</topic><topic>Consumers</topic><topic>Environmental impact</topic><topic>Flavors</topic><topic>Flour</topic><topic>Food</topic><topic>Food consumption</topic><topic>Food sources</topic><topic>Livestock</topic><topic>Livestock production</topic><topic>Meat</topic><topic>Meat - analysis</topic><topic>Meat products</topic><topic>Meat Products - analysis</topic><topic>Peas</topic><topic>Pisum sativum</topic><topic>plants</topic><topic>Poultry</topic><topic>Proteins</topic><topic>pulses</topic><topic>Sensory evaluation</topic><topic>Sensory properties</topic><topic>Sustainability</topic><topic>temporal check‐all‐that‐apply</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Barker, Sophie</creatorcontrib><creatorcontrib>McSweeney, Matthew B.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Barker, Sophie</au><au>McSweeney, Matthew B.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Sensory characterization of yellow pea and ground chicken hybrid meat burgers using static and dynamic methodologies</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2022-12</date><risdate>2022</risdate><volume>87</volume><issue>12</issue><spage>5390</spage><epage>5401</epage><pages>5390-5401</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>To reduce animal protein consumption, new food products need to be created. Furthermore, there is a growing number of consumers who consciously act to reduce their meat consumption. Hybrid meat products (HMP) are food items that combine both plant and animal proteins. The objective of this study was to create a hybrid meat burger (HMB) using yellow pea and chicken and to evaluate the sensory properties of the new product using static (check‐all‐that‐apply [CATA]) and dynamic (temporal check‐all‐that‐apply [TCATA]) methods. Yellow pea flour was added to a chicken burger at 0% (control), 10%, 20%, 30%, and 40%. A sensory trial asked participants (n = 69) to evaluate the HMBs using hedonic scales and CATA. A second sensory trial asked experienced panelists (n = 14) to evaluate the items using TCATA. The addition of the yellow pea flour decreased the liking of the burgers, except for the 10% formulation. The burgers made with higher amounts of yellow pea were associated with off‐flavors (beany and nutty; significantly different from the control) during both CATA and TCATA tasks and detracted from consumers’ liking. Juicy, moist, meaty, salty, and soft attributes increased the consumers' liking. The study identified that the addition of yellow pea to chicken burgers is only acceptable to consumers in small quantities (10%). In addition, the yellow peas contributed off‐flavors and a dry texture that was disliked by the consumers.
Practical Application
The environmental impacts of livestock production have created a need to incorporate more plant‐based proteins into consumers' diets to increase sustainability. The market for meat alternatives, including hybrid meat products, is expanding; however, current products do not always meet consumers' expectations. Chicken is the fastest‐growing meat sector in North America, and therefore this study's objective was to determine the sensory properties of a burger made from chicken and pulses (yellow pea). It was found that if 10% of chicken in a burger was substituted with yellow pea, then the sensory properties and consumer liking were not significantly affected.</abstract><cop>United States</cop><pub>Wiley Subscription Services, Inc</pub><pmid>36302120</pmid><doi>10.1111/1750-3841.16380</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0002-8937-5639</orcidid></addata></record> |
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subjects | Animal protein Animals check‐all‐that‐apply Chickens Consumer Behavior Consumers Environmental impact Flavors Flour Food Food consumption Food sources Livestock Livestock production Meat Meat - analysis Meat products Meat Products - analysis Peas Pisum sativum plants Poultry Proteins pulses Sensory evaluation Sensory properties Sustainability temporal check‐all‐that‐apply |
title | Sensory characterization of yellow pea and ground chicken hybrid meat burgers using static and dynamic methodologies |
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