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KMID : 0664320220280040267
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Journal of the Korean Dietetic Association
2022 Volume.28 No. 4 p.267 ~ p.280
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The Consumption, Perception, and Sensory Evaluation of Soy Meat by University Students Majoring in Food and Nutrition
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Choi Seol-I
Kim Ji-Eun
Kong Yu-Bin
Park Jung-Hee
Lee Hong-Mie
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Abstract
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The purpose of this study was to investigate the consumption status and perception of soy meat among university students and to compare their sensory evaluations of commercial meatballs and soy meatballs. The subjects were students at a university who were grouped into those majoring in food and nutrition and those not majoring in the subject. The results of the two groups were compared. The main sources through which the students became aware of meat analogs were examined. The food and nutrition major students were about three times more likely to learn about meat analogs through ‘education’, and those not majoring in the subject were about four times more likely to learn about them from the social media (P＜0.01). The most common reason for having tried soy meat was 'curiosity' and that for not eating it was ‘no opportunity’. Without significant differences between groups, the most common answer for questions relating to the product that they had eaten was ‘Ramen flakes’ (30.5%) and the most common answer for the routes for eating the product was in the order of: ‘restaurants’ (36.6%)＞school lunches (24.9%)＞large and medium-sized supermarkets(22.8%). The most common answer to the question inviting suggestions on ‘improvement points to promote the consumption of soy meat’ was ‘taste’(19.2%), followed by ‘product promotion’ and ‘reasonable price’. About half of the subjects failed to differentiate the soy meatballs from regular meatballs before the sensory test and 21.3% after that. The difference in the sensory test scores of the two types of meatballs with respect to ‘texture’ was significantly higher for the major students than for the non-major students (P＜0.05). These results could provide basic information that could enable the promotion of soy meat.
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KEYWORD
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soy meat, food and nutrition, sensory evaluation, consumption, perception, texture
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