Kíméletes, új élelmiszer tartósítási technológiák fogyasztói fogadtatása

Szerzők

  • Diána Bánáti Központi Élelmiszer-tudományi Kutatóintézet (Central Food Research Institute) H-1022 Budapest, Herman Ottó u. 15.
  • Erzsébet Szabó Központi Élelmiszer-tudományi Kutatóintézet (Central Food Research Institute) H-1022 Budapest, Herman Ottó u. 15.
  • Annamária Pollák-Tóth Központi Élelmiszer-tudományi Kutatóintézet (Central Food Research Institute) H-1022 Budapest, Herman Ottó u. 15.

Absztrakt

Diffusion of the minimal processing technologies as well as their adaptation to different kinds of foodstuffs are time and cost demanding procedures. Learning from the earlier unfavourable experiences (e.g. Gm products) it is necessary to investigate consumers’ perception and acceptance as well as to develop the adequate communication strategies. Our investigations were carried out within the framework of the „novel processing methods for the production and Distribution of High Quality and Safe foods” (novelQ) eu fp6 Integrated project (Ip), Subproject related to consumers perception and acceptance. under this subproject the consumers’ acceptance of foodstuffs treated with pulsing electric fields (pef) and high hydrostatic pressure (Hp) as well as the influencing factors are examined. Based on communications on the consumers’ acceptance related to various technologies, during the literature review we have established an easy-to-survey database. On the occasion of our first explorative investigation under this project twelve focal group interviews were made in seven countries (Hungary, Slovenia, Slovakia, Serbia, Czech republic, norway and Denmark) in order to study the consumers’ acceptance of treatments with pulsing electric fields and high hydrostatic pressure. Our investigations carried out in Central and eastern europe (six interviews) showed that the consumers were very uncertain related to the acceptance of these technologies. They needed more information about the principle of the technologies and their effects made on health and environment, about the properties of products preserved in this way and about the related expenses. As the provided information indicates apart from one or two exceptions, the consumers preferred preservation with high pressure as the traditional heat treatment. preservation with pulsing electric fields induced higher aversion. Despite the concerns expressed all respondees interviewed would test products prepared with both technologies if they were supplied to the market; however, they unanimously need an indication on the products referring to the technology used. After the presentation of the product benefits that can be reached by preserving them with the afore-cited technologies (better organoleptic properties, preservation of the natural vitamin and mineral content, freedom from preservatives), acceptance of the Hpp technology grew further while judgement of the pef preservation did not change significantly. Also consumers’ sensory investigations were made to study the judgement of four vegetable juices of different flavouring preserved with Hp treatment and marketed in the Czech republic. from among them the carrot juice proved to be a promising product also according to the Hungarian taste. It has also been stated that the consumers evaluated these products in general to be more natural and of fresher taste.

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Megjelent

2008-02-15

Hogyan kell idézni

Bánáti, D., Szabó, E., & Pollák-Tóth, A. (2008). Kíméletes, új élelmiszer tartósítási technológiák fogyasztói fogadtatása. Élelmiszer, Táplálkozás és Marketing, 5(2-3), 19–23. Elérés forrás https://journal.uni-mate.hu/index.php/etm/article/view/73

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