Effect of familiarity of ready-to-eat animal-based meals on consumers' perception and consumption motivation

Avilés, María Victoria; Naef, Elisa Fernanda; Abalos, Rosa Ana; Lound, Liliana H.; Olivera, Daniela Flavia; García-Segovía, Purificación

doi:10.1016/j.ijgfs.2020.100225

Cited by 11 publications

(11 citation statements)

References 16 publications

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“…WA is used in sensory science to understand how consumers perceive novel or abstract concepts [58]. This mental categorisation tool has been studied to develop new products [52,53,[56][57][58][59][60][61], to evaluate new packaging [55,62], and undefined concepts [58,59,66,87]. These studies concluded that WA provided interesting and valuable information for gathering consumer perceptions [104].…”

Section: Wa Taskmentioning

confidence: 99%

“…Several new sensory characterisation methodologies with consumers have been developed and reported, as reliable quick options, to understand consumer perception of new food products [ 51 ]; one such method is word association (WA). Roininen et al [ 53 ] first applied this method to food concepts, and more studies have evaluated the applicability of WA for the evaluation of consumer’s perception of food products [ 54 , 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 ]. WA is based in freely elicited associations from consumers, in response to a stimulus.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

García-Segovía

Igual

Martı́nez-Monzó

2020

Foods

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A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the effects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant differences concerning the control bread, while crumb colour was affected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with “tradition”, and pea bread was associated with “fruit and vegetable”.

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Section: Wa Taskmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

García-Segovía

Igual

Martı́nez-Monzó

2020

Foods

Self Cite

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“…Yumchop Foods, a family-run business, has developed a vision to meet this need. Ready-toeat meals are a convenient option that has been growing in recent years [10,11]. Yumchop was founded in 2016 in the UK out of a passion for food and a wish to introduce African flavours to British cuisine.…”

Section: Yumchop Foodsmentioning

confidence: 99%

“…These products are, finally, consumed in households after minimal cooking. RTE commercial preparations involve meat, pastry, vegetables, fish, or seafood [11].…”

Section: Ready-to-eat Hot Mealsmentioning

confidence: 99%

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Adapting Digital Technologies to Reduce Food Waste and Improve Operational Efficiency of a Frozen Food Company—The Case of Yumchop Foods in the UK

Ramanathan

Adefisan

et al. 2022

Sustainability

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Cold storage is an essential operation for many food products in cold supply chains. The main objective of this kind of storage is to preserve the food products for a certain period of time. However, often due to a lack of accurate technology, humidity and temperature in food storge are not monitored in real-time, which will affect the food quality. At present, the Internet of Things (IoT) has become a very popular choice for businesses in food supply chains. This is mainly because of the easy availability of internet, which helps monitor and control the quality of food in storage and transport. In this paper, the experiences of adapting and testing IoT sensors and Big Data technology for reducing food waste in a frozen food manufacturer in the UK are presented. The temperature and humidity monitoring within the operations of this ready-to-eat frozen meal company are also expected to maintain food quality and adhere to legal food safety requirements. Our reflection of experience gained in the installation of the sensors, collecting the data to a cloud server, and conducting data analytics with the data are also described. During the implementation of the technology, the company was able to identify optimal and non-optimal storage conditions for their food products and pre-processed ingredients. This allowed the further development of an alert system and corrective action protocol assisted using the technology installed. Results of the case study evidenced and reported a thorough real-time monitoring system that was able to reduce food waste and assure product quality, which could be applied in different stages of the food supply chain. This case can influence several food businesses to start adapting technology in their routine operations to ensure food quality and safety.

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Effect of 6-gingerol on oxidative stability and quality characteristics of mutton meatballs during refrigerated storage

Li,

Wang,

et al. 2024

Food Chemistry: X

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Effect of familiarity of ready-to-eat animal-based meals on consumers' perception and consumption motivation

Cited by 11 publications

References 16 publications

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

Adapting Digital Technologies to Reduce Food Waste and Improve Operational Efficiency of a Frozen Food Company—The Case of Yumchop Foods in the UK

Effect of 6-gingerol on oxidative stability and quality characteristics of mutton meatballs during refrigerated storage

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