GLI ADDITIVI NATURALI SONO APPREZZATI DAI CONSUMATORI DI CARNE? DA CIÒ CHE SI DICHIARA DI PENSARE A CIÒ CHE PIACE ASSAGGIARE

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Francisco Mesias https://orcid.org/0000-0001-5334-9554
Carlos Diaz-Caro
Olda Lami
Eva Palomo-Manzano
Susana Garcia-Torres https://orcid.org/0000-0002-9912-2280

Keywords

Abstract

Questo lavoro valuta il gradimento e le preferenze dei consumatori verso l'uso di ciliegie e noci pecan in nuove formulazioni di hamburger di agnello per migliorarne il contenuto nutrizionale e la conservabilità.


I dati sono stati ottenuti nell'ottobre-dicembre 2021 su un campione di 149 consumatori non addestrati. I partecipanti hanno completato due compiti: in primo luogo, un test sensoriale in cui hanno assaggiato e valutato gli hamburger e, in secondo luogo, un esperimento di scelta per studiare le loro preferenze di acquisto.


I risultati mostrano che i consumatori preferivano il gusto dell'hamburger di controllo e non gradivano particolarmente l'hamburger con aggiunta di ciliegie. Tuttavia, hanno mostrato interesse per l'aggiunta di ingredienti naturali per migliorare le caratteristiche nutrizionali degli hamburger di agnello.

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