Marino Rosaria, Della Malva Antonella, Seccia Antonio, Caroprese Mariangela, Sevi Agostino, Albenzio Marzia
Department of Agricultural Food and Environmental Sciences, University of Foggia, Via Napoli, Foggia, Italy.
J Sci Food Agric. 2017 Aug;97(11):3515-3521. doi: 10.1002/jsfa.8205. Epub 2017 Feb 13.
Nutritional properties of meat and meat products are becoming very important in purchasing behaviour, because consumers are even more concerned about healthiness. The present study aimed to examine the influence of health information on the expected and informed acceptability of salami. Traditional salami and two low saturated fat salami produced with partial or total substitution of pork backfat with extra virgin oil were evaluated.
Perceived acceptability was the lowest in salami with total animal fat substitution. In both low saturated fat salami, expected acceptability was significantly higher than perceived acceptability, while in traditional salami it was lower. Consumers completely assimilated their liking in the direction of expectations for salami with partial animal fat substitution, whereas incomplete assimilation was observed for salami with total animal fat substitution. The results also revealed that some sociodemographic characteristics discriminate consumer clusters from each other.
The present study highlights that nutritional information is not enough to satisfy consumers' expectations if the product is not sensorily acceptable. Findings about the relevance of information and consumers' segmentation could have important implications for policy makers and the meat product industry. © 2017 Society of Chemical Industry.
肉类及肉制品的营养特性在购买行为中变得愈发重要，因为消费者更加关注健康。本研究旨在探究健康信息对萨拉米香肠预期可接受性和已知可接受性的影响。对传统萨拉米香肠以及两种用特级初榨橄榄油部分或全部替代猪背膘制作的低饱和脂肪萨拉米香肠进行了评估。
完全用动物脂肪替代的萨拉米香肠的感知可接受性最低。在两种低饱和脂肪萨拉米香肠中，预期可接受性显著高于感知可接受性，而传统萨拉米香肠的预期可接受性则较低。对于部分用动物脂肪替代的萨拉米香肠，消费者完全按照其期望方向调整了喜好，而对于完全用动物脂肪替代的萨拉米香肠，则观察到不完全同化现象。结果还显示，一些社会人口统计学特征能够区分不同的消费者群体。
本研究强调，如果产品在感官上不可接受，营养信息不足以满足消费者的期望。关于信息相关性及消费者细分的研究结果可能会对政策制定者和肉制品行业产生重要影响。© 2017 化学工业协会
