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Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken

The prevalence of plant-based alternatives (PBAs) to meat in the marketplace has been increasing in recent years due to consumer demand. One of these plant-based products has aimed to mimic chicken products, specifically chicken nuggets. However, few sensory studies have been conducted on these prod...

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Autores principales: Ettinger, Laurel, Falkeisen, Anika, Knowles, Sophie, Gorman, Mackenzie, Barker, Sophie, Moss, Rachael, McSweeney, Matthew B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9367704/
https://www.ncbi.nlm.nih.gov/pubmed/35954038
http://dx.doi.org/10.3390/foods11152271
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author Ettinger, Laurel
Falkeisen, Anika
Knowles, Sophie
Gorman, Mackenzie
Barker, Sophie
Moss, Rachael
McSweeney, Matthew B.
author_facet Ettinger, Laurel
Falkeisen, Anika
Knowles, Sophie
Gorman, Mackenzie
Barker, Sophie
Moss, Rachael
McSweeney, Matthew B.
author_sort Ettinger, Laurel
collection PubMed
description The prevalence of plant-based alternatives (PBAs) to meat in the marketplace has been increasing in recent years due to consumer demand. One of these plant-based products has aimed to mimic chicken products, specifically chicken nuggets. However, few sensory studies have been conducted on these products. The objective of this study is to evaluate the sensory properties, acceptability, and consumer perception of these PBAs. Participants (n = 105) were asked to evaluate five PBAs and a control (chicken nugget) using hedonic scales and a check-all-that-apply question. They also answered an open-ended comment question about PBAs. The participants separated the control from the PBAs in terms of their hedonic scores and sensory properties. They separated the PBAs based on their textural properties and if they had off-flavors. Participants disliked PBAs that were associated with an aftertaste, as well as beany, fibrous, and chewy attributes. The participants believed the PBAs currently on the market did not successfully mimic a chicken nugget and that improvement is needed, but they did believe PBAs are environmentally friendly.
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spelling pubmed-93677042022-08-12 Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken Ettinger, Laurel Falkeisen, Anika Knowles, Sophie Gorman, Mackenzie Barker, Sophie Moss, Rachael McSweeney, Matthew B. Foods Article The prevalence of plant-based alternatives (PBAs) to meat in the marketplace has been increasing in recent years due to consumer demand. One of these plant-based products has aimed to mimic chicken products, specifically chicken nuggets. However, few sensory studies have been conducted on these products. The objective of this study is to evaluate the sensory properties, acceptability, and consumer perception of these PBAs. Participants (n = 105) were asked to evaluate five PBAs and a control (chicken nugget) using hedonic scales and a check-all-that-apply question. They also answered an open-ended comment question about PBAs. The participants separated the control from the PBAs in terms of their hedonic scores and sensory properties. They separated the PBAs based on their textural properties and if they had off-flavors. Participants disliked PBAs that were associated with an aftertaste, as well as beany, fibrous, and chewy attributes. The participants believed the PBAs currently on the market did not successfully mimic a chicken nugget and that improvement is needed, but they did believe PBAs are environmentally friendly. MDPI 2022-07-29 /pmc/articles/PMC9367704/ /pubmed/35954038 http://dx.doi.org/10.3390/foods11152271 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ettinger, Laurel
Falkeisen, Anika
Knowles, Sophie
Gorman, Mackenzie
Barker, Sophie
Moss, Rachael
McSweeney, Matthew B.
Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken
title Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken
title_full Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken
title_fullStr Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken
title_full_unstemmed Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken
title_short Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken
title_sort consumer perception and acceptability of plant-based alternatives to chicken
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9367704/
https://www.ncbi.nlm.nih.gov/pubmed/35954038
http://dx.doi.org/10.3390/foods11152271
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