Boișteanu Paul-Corneliu, Anchidin Bianca-Georgiana, Ciobanu Marius-Mihai
Faculty of Food and Animal Sciences, "Ion Ionescu de la Brad" Iasi University of Life Sciences, 8 Mihail Sadoveanu Alley, 700489 Iasi, Romania.
Department of Food Technology, 'Ion Ionescu de la Brad' Iasi University of Life Sciences, 700490 Iasi, Romania.
Foods. 2025 Jan 17;14(2):303. doi: 10.3390/foods14020303.
One of the most significant industries in the world is the meat sector, and development into new goods is ongoing due to high customer demand and fierce market competition. Products made from chicken are widely favored. This phenomenon can be attributed to the lack of cultural or religious restrictions on this meat. The study looks into how using two distinct types of iron-rich fillings impacts the sensory profile of classic chicken roulades. The purpose of the study is to determine how changes in sensory qualities (such as taste, texture, and flavor) affect product acceptance among customers. This approach uses methods like check-all-that-apply (CATA), principal component analysis (PCA), external preference mapping (PrefMap), and penalty analysis to explore the impact of adding chicken offals and spinach as fillings on the sensory profile of traditional chicken meat roulades. This approach seeks to expand the meat product category, create new goods that use both plant and animal components, invent new ways to use offals and spinach in the market, and ensure that consumers accept these new products. Based on the results of our investigation, the type of filling utilized in the roulades showed the most differences across all sensory tests. According to hedonic analysis and preference mapping (PrefMap), the majority of customers favored roulades with spinach fillings as opposed to those containing chicken offals, which only a small portion of customers liked. Variations in consumer preference for roulades filled with chicken offals were noted in the anatomical region, with slightly greater preference for roulades made from chicken breast. However, this (anatomical region used) did not significantly affect the outcomes of all sensory tests. The spinach stuffing was found to be quite popular with the customers, even outperforming traditional chicken roulades, making it the most significant influence. Based on consumer appreciation, this suggests that the spinach-filled chicken roulades may be a viable option for meat products in the future.
肉类行业是世界上最重要的行业之一，由于客户需求旺盛和市场竞争激烈，新产品的开发正在持续进行。鸡肉制品广受欢迎。这种现象可归因于对这种肉类没有文化或宗教限制。该研究探讨了使用两种不同类型的富含铁的馅料如何影响经典鸡肉卷的感官特征。该研究的目的是确定感官品质（如味道、质地和风味）的变化如何影响消费者对产品的接受度。这种方法使用诸如复选法（CATA）、主成分分析（PCA）、外部偏好映射（PrefMap）和惩罚分析等方法，来探究添加鸡杂和菠菜作为馅料对传统鸡肉卷感官特征的影响。这种方法旨在扩大肉类产品类别，创造同时使用植物和动物成分的新产品，在市场上发明使用鸡杂和菠菜的新方法，并确保消费者接受这些新产品。根据我们的调查结果，鸡肉卷中使用的馅料类型在所有感官测试中显示出最大的差异。根据享乐分析和偏好映射（PrefMap），大多数消费者更喜欢菠菜馅料的鸡肉卷，而不是含有鸡杂的鸡肉卷，只有一小部分消费者喜欢鸡杂馅料的鸡肉卷。在解剖部位上，消费者对鸡杂馅料鸡肉卷的偏好存在差异，对鸡胸肉制成的鸡肉卷略为偏爱。然而，这（所使用的解剖部位）并没有显著影响所有感官测试的结果。结果发现菠菜馅料很受消费者欢迎，甚至超过了传统鸡肉卷，成为最显著的影响因素。基于消费者的喜爱程度，这表明菠菜馅料的鸡肉卷未来可能是肉类产品的一个可行选择。
