Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults
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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/22/4049 |
| _version_ | 1797459299182575616 |
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| author | Hye-Ji Seo Seo-Jin Chung Mi-Sook Cho Ju-Yeon Park Jieun Oh |
| author_facet | Hye-Ji Seo Seo-Jin Chung Mi-Sook Cho Ju-Yeon Park Jieun Oh |
| author_sort | Hye-Ji Seo |
| collection | DOAJ |
| description | 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 (<i>p</i> < 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. |
| first_indexed | 2024-03-09T16:49:27Z |
| format | Article |
| id | doaj.art-0015b0e20e794a8fabbe72eb0292a416 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T16:49:27Z |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0015b0e20e794a8fabbe72eb0292a4162023-11-24T14:41:50ZengMDPI AGFoods2304-81582023-11-011222404910.3390/foods12224049Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older AdultsHye-Ji Seo0Seo-Jin Chung1Mi-Sook Cho2Ju-Yeon Park3Jieun Oh4Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of KoreaDepartment of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of KoreaDepartment of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of KoreaHyundai Green Food. Co., Yongin 16827, Republic of KoreaCollege of Science & Industry Convergence, Ewha Womans University, Seoul 03760, Republic of KoreaAlong 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 (<i>p</i> < 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.https://www.mdpi.com/2304-8158/12/22/4049consumer acceptancesenior-friendly foodtexture-modified technologyAtlantic mackerel |
| spellingShingle | Hye-Ji Seo Seo-Jin Chung Mi-Sook Cho Ju-Yeon Park Jieun Oh Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults Foods consumer acceptance senior-friendly food texture-modified technology Atlantic mackerel |
| title | Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults |
| title_full | Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults |
| title_fullStr | Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults |
| title_full_unstemmed | Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults |
| title_short | Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults |
| title_sort | consumer acceptance of texture modified mackerel stew products in older adults |
| topic | consumer acceptance senior-friendly food texture-modified technology Atlantic mackerel |
| url | https://www.mdpi.com/2304-8158/12/22/4049 |
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