Nutritional characteristics and consumer attitudes towards burgers produced by replacing animal fat with oils obtained from food by-products

Tarjuelo, L.; Rabadán, Adrián; Álvarez‐Ortí, Manuel; Pardo-Giménez, A.; Pardo, I.; Pardo, José E.

doi:10.1016/j.jff.2023.105500

Cited by 4 publications

(1 citation statement)

References 66 publications

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“…Consequently, a negative WTP value is observed (−3.000 €/500 g). A similar study by Tarjuelo et al [58] found that consumers' WTP for burgers elaborated using seed oils was also negative (−0.2831 €/pack of two burgers). This may be attributed to consumers perceiving seeds as fiber-rich and less appetizing food options [59,60].…”

Section: Analysis Of Consumers' Acceptance Of the Sausages And Willin...mentioning

confidence: 74%

Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (Salchichón) Made with Textured Seed Oils

Tarjuelo,

Rabadán,

Álvarez-Ortí

et al. 2023

Foods

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The consumption of processed meat products beyond recommended limits has been associated with serious health conditions, including heart disease, diabetes, and cancer. In an effort to create healthier options, the meat industry is exploring alternatives to animal fat in processed meats. This study focuses on replacing animal fat in dry-cured sausages (Salchichón) with textured chia, poppy, melon, and pumpkin oils. The research aims to evaluate the physical and nutritional changes resulting from this substitution and assess consumer acceptance through sensory analysis. The use of seed oils led to slight color changes and comparable texture, except for cohesiveness. The incorporation of textured seed oils resulted in reduced fat content, increased proportions of ashes and protein, and decreased energy value. The fatty acid composition showed lower proportions of saturated fatty acids and increased polyunsaturated fatty acids. Sensory analysis revealed that the control sample with pork fat received the highest ratings for appearance, texture, and taste, while samples with higher seed oil percentages scored lower due to color, cohesiveness, and specific flavors from the seed oils. Despite these variations, consumers demonstrated a high level of acceptability for all samples. Choice analysis results indicated that higher prices had a negative impact on consumer willingness to purchase, while the use of the 100% Iberian pig breed and animal welfare labels positively influenced purchasing attitudes. Regarding the presence of a pumpkin seed oil label in the product, a negative willingness to pay was reported. However, significant individual variation was reported for this attribute, indicating the existence of consumer segments with more positive attitudes toward these innovative dry-cured sausages.

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Section: Analysis Of Consumers' Acceptance Of the Sausages And Willin...mentioning

confidence: 74%

Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (Salchichón) Made with Textured Seed Oils

Tarjuelo,

Rabadán,

Álvarez-Ortí

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein

Wang,

Guo

et al. 2024

Food Chemistry

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Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles

et al. 2023

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Nutritional characteristics and consumer attitudes towards burgers produced by replacing animal fat with oils obtained from food by-products

Cited by 4 publications

References 66 publications

Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (Salchichón) Made with Textured Seed Oils

Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (Salchichón) Made with Textured Seed Oils

Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein

Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles

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