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Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults
- Title
- Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults
- Authors
- Seo; Hye-Ji; Chung; Seo-Jin; Cho; Mi-Sook; Park; Ju-Yeon; Oh; Jieun
- Ewha Authors
- 조미숙; 정서진; 오지은
- SCOPUS Author ID
- 조미숙; 정서진; 오지은
- Issue Date
- 2023
- Journal Title
- Foods
- ISSN
- 2304-8158
- Citation
- Foods vol. 12, no. 22
- Keywords
- Atlantic mackerel; consumer acceptance; senior-friendly food; texture-modified technology
- Publisher
- Multidisciplinary Digital Publishing Institute (MDPI)
- Indexed
- SCIE; SCOPUS
- Document Type
- Article
- Abstract
- Along with concerns regarding societal aging, the dietary requirements of older adults have become a priority. Older adults in Korea experience difficulties consuming animal protein sources as they age. Therefore, this study aimed to develop a senior-friendly food product using mackerel. Accordingly, carbohydrates and proteins were added to the brine solution before saturated vapor treatment. Calcium lactate and poly-gamma-glutamic acid were added to the sauce, and when compared to four commercial products (GT_R, GT_K, PC_K, and AC_G) in an acceptance test, the product was found to exhibit the highest overall liking score (p < 0.001). Higher flavor-liking and familiarity ratings were found to increase purchase intention, while higher flavor-liking, overall-liking, and familiarity ratings increased recommendation intention. Those in mid-to-late adulthood preferred the GT_R and PC_K samples, whereas the AC_G sample was preferred by those in very late adulthood. AC_G sample analysis suggested that those in the very late adulthood group had a relatively higher acceptance of spiciness. In this study, a calcium-added mackerel stew product was manufactured, meeting the standards for senior-friendly food in Korea. It will serve as a baseline for further research on fish- and mackerel-based foods for older adults, which is in its early stages. © 2023 by the authors.
- DOI
- 10.3390/foods12224049
- Appears in Collections:
- 신산업융합대학 > 식품영양학과 > Journal papers
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