水产品过敏原及其消减方法研究进展

水产品在人类营养和健康中扮演重要角色。随着水产养殖业和国际贸易的发展,其市场和消费群体不断增多;由此水产品引发的过敏问题也逐渐增多,已成为世界性的重大食品安全问题之一。水产品的主要过敏原是小清蛋白(parvalbumin)和原肌球蛋白(tropomyosin,TM);另外,卵清蛋白、胶原蛋白(collagen)、精氨酸激酶(arginine kinase)、肌球蛋白轻链(myosin light chain)、肌钙结合蛋白(sarcoplasmic calcium binding pro-tein)等过敏原也扮演重要角色。基于此本文综述了水产品过敏原致敏机制、过敏原的种类、水产品致敏性的消减方法,并展望了水产品过敏原今后的研究方向和发展趋势。     

“One Fish,Two Fish,Red Fish,Blue Fish”: How ethical beliefs influence consumer perceptions of “blue” aquaculture products?

Respecting ethical beliefs of consumers is an important precondition for food manufacturers in their attempt to improve their positioning in the European food market. Based on a cross-cultural survey of 2511 European participants, this research demonstrates how ethical beliefs affect consumer perceptions of “blue” (i.e. environmentally friendly) aquaculture products. The study further emphasises that the positive effect of ethical beliefs on purchase intention operates via an indirect route mediated by consumers’ trust in a product category. Consumer involvement has limited moderation effect on the above relationships. To expand its “blue” business, a key policy recommendation to aquaculture product manufacturers and policy makers is to urge stable and reliable standards of control in environmentally responsible aquaculture production so that consumers can rely on the information source and increase their trust in aquaculture products.     

甲壳类水产品过敏原及其致敏性消减技术研究进展

甲壳类水产品味道鲜美,营养丰富,广受消费者喜爱,但可诱发机体产生严重过敏反应,甚至危及生命,已成为全球范围内日益严重的食品安全问题。概述了目前已鉴定的甲壳类水产品过敏原的结构和免疫性质,及其致敏性消减技术原理和研究进展;已报道的甲壳类水产品过敏原有原肌球蛋白、精氨酸激酶、肌质钙结合蛋白、肌球蛋白轻链、磷酸丙糖异构酶和血蓝蛋白等,其中原肌球蛋白为甲壳类水产品的主要过敏原,可与72%~98%的甲壳类食品过敏患者血清产生特异性IgE反应。利用物理加工消减甲壳类水产品过敏原致敏性,主要通过传统热处理、微波、超高压、低温等离子体和辐照等物理作用力诱导蛋白质变性,进而破坏蛋白质的致敏性表位;酸处理和糖基化等化学修饰消减技术可以通过改变过敏原结构、形成新化学键等方式掩盖或直接破坏致敏性表位;酶处理和发酵处理等生物修饰消减技术则直接降解过敏原致敏性表位。未来仍需要通过过敏表位的靶向消减、多种消减技术协同、动物与人体试验开展,探究过敏原结构和表位修饰的影响机制,推进过敏原消减技术的实际应用,为低敏甚至脱敏甲壳类食品的研发提供参考。     

酶法改性技术及其在植物基肉制品中的应用研究进展

植物蛋白经挤压结构重组可形成具有类似动物肉品质特征的植物基肉制品,作为动物肉的有益补充,对实现蛋白质高值化利用和保障高效供给具有重要意义。但目前的植物基肉制品还存在产品弹性不足、结构松散、多汁性较差等突出问题,多以碎肉形式用于肉丸、肉饼、饺子等肉制品添加物,尚不能完全满足我国消费者的需求。酶法改性技术具有安全、高效、绿色等特点,可对蛋白质结构进行修饰改性,改善产品质构和风味等品质,已广泛应用于肉制品的研究和产品开发,在植物基肉制品中也展现出良好的应用前景。本文总结动植物蛋白之间化学结构与功能特性的差异,分析酶法改性对蛋白质结构修饰改性的机理并列举其在肉制品中的应用,综述酶法改性结合挤压技术工艺在植物基肉制品中应用的最新进展,以期为我国新型植物基肉制品的研发和品质提升提供参考。     

Advances in ingredient and processing systems for meat and meat products

Changes in consumer demand of meat products as well as increased global competition are causing an unprecedented spur in processing and ingredient system developments within the meat manufacturing sector. Consumers demand healthier meat products that are low in salt, fat, cholesterol, nitrites and calories in general and contain in addition health-promoting bioactive components such as for example carotenoids, unsaturated fatty acids, sterols, and fibers. On the other hand, consumers expect these novel meat products with altered formulations to taste, look and smell the same way as their traditionally formulated and processed counterparts. At the same time, competition is forcing the meat processing industry to use the increasingly expensive raw material “meat” more efficiently and produce products at lower costs. With these changes in mind, this article presents a review of novel ingredient systems and processing approaches that are emerging to create high quality, affordable meat products not only in batch mode but also in large-scale continuous processes. Fat replacers, fat profile modification and cholesterol reduction techniques, new texture modifiers and alternative antioxidant and antimicrobial systems are being discussed. Modern processing equipment to establish continuously operating product manufacturing lines and that allow new meat product structures to be created and novel ingredients to be effectively utilized including vacuum fillers, grinders and fine dispersers, and slicers is reviewed in the context of structure creation in meat products. Finally, trends in future developments of ingredient and processing systems for meat products are highlighted.     

Are consumer profiling techniques equivalent for some product categories? The case of orange‐flavoured powdered drinks

Taking into account consumers’ perception in new product development has been regarded as a key strategy to developing more successful food products. In this context, consumer profiling techniques have increased their popularity in the last decade. The aim of the present work was to compare four consumer profiling techniques (sorting, projective mapping, intensity scales and check‐all‐that‐apply questions) in orange‐flavoured powdered juice drinks. A consumer study was carried out with 200 regular consumers of the category, which were divided into four groups. Each group used a different methodology to evaluate seven commercial powdered drinks. After completing the task consumers were asked to rate its difficulty on a nine‐point hedonic scale. Results showed that the four evaluated methodologies were able to identify differences in consumers’ perception of the sensory characteristics of the drinks, providing similar information. However, the application of CATA questions and intensity scales was regarded as easier for consumers. Advantages and disadvantages of the evaluated methodologies are discussed.     

Examining trust in consumers as new food co-creators: Does the communicator matter?

Consumers increasingly fulfil the role of co-creators by collaborating with producers in new product development. Communicating that the product has been co-developed with consumers tends to positively influence consumer perceptions. However, research remains limited regarding who should communicate this information, particularly in the case of food products where consumer perceptions largely depend on the trust in the producer and product information. This paper examines the influence of co-creation information communicated by a company vs. by co-creators (i.e. co-creating consumers) on two dimensions of trust in consumers acting as new food co-creators: perceived honesty and perceived competence. Furthermore, it investigates how this effect is moderated by respondents’ familiarity with co-creation as an innovation process. Respondents were presented with the same new food product concept in an online experimental survey with consumers (n = 697) divided into three experimental groups. One group served as the control group with no co-creation information provided. The other two groups were informed that the product was the result of a co-creation activity between the company and consumers, using two types of information communicator. In one group, the company communicated the information, whereas in the other group, it was communicated by the co-creators. Our findings suggest that who communicates the co-creation information matters if consumers are not familiar with co-creation. In this case, co-creators are more likely to facilitate general consumer trust in peer consumers as new food co-creators. This study provides valuable insights for food companies wanting to leverage the value of co-creation for innovation by selecting the information communicator depending on the level of co-creation familiarity in the target market.     

Use of JAR‐Based Analysis for Improvement of Product Acceptance: A Case Study on Flavored Kefirs

A common question of dairy product developments is the possible success of the new product. Several publications reported successful results using just‐about‐right (JAR) scales; although there is some debate about their advantages/disadvantages. This study highlights the limitations and opportunities of JAR scales and penalty analysis of fruit flavored kefirs. The first question is whether penalty analysis results help to improve the product and thus its overall liking (OAL)? The second question is what happens to those who rated the products “ideal” (JAR) before product development when evaluating the new products? Fruit flavored live‐flora stirred‐type kefir samples were formulated and evaluated by 92 consumers before and after the JAR‐based product development. The OAL of two products significantly increased after product development. A new visualization tool is introduced, which shows what happens to those who rated the attribute as JAR but the attribute has been modified. A general product development scheme is also introduced for JAR‐based kefir product development.     

Nudging consumers for relevant data using Free JAR profiling: An application to product development

Nudging is nowadays often used in order to influence people’s behaviours. However, we are convinced that nudging can also influence people’s speeches. In a product development context, consumers are more and more integrated in the process: how integrate them in the most efficient way? Whereas formatted measures can be easily analysed but are far from the consumers, measures that seem to be closer to the consumers are often very difficult to analyse. A trade-off has to be found, in order to get data that are, at the same time, as close as possible to consumers’ mind and relevant for the ones who develop new products. In this context, we proposed a new strategy, based on the nudge theory, called “Free JAR Profiling”. Its first step invites consumers to classify products into 3 hedonic categories. This classification impact consumers’ speeches in a soft way as it places consumers in a hedonic state of mind and allows them to easily structure their thoughts toward product improvement keys. The second step invites consumers to assess the products according to their own vocabulary, but with a constraint on how they give their opinion, based on a JAR scale. This strategy allows to have access to oriented and structured data, which mix the consumer spontaneity strength and the R&D approach of JAR scales. The added-value and the relevance of these nudged data can be checked, and a Sentiment Mapping can be performed as a results representation.     

饲料中脂肪对水产品品质影响的研究进展

随着水产养殖产业的不断发展,水产品越来越受到消费者青睐,人们对水产品品质的要求也逐渐提高。根据近年来国内外相关研究报道,探讨了饲料中不同脂肪源和脂肪水平对养殖水产品感官、营养及风味等品质的影响,并对接下来的研究方向进行展望,以期为水产品饲料配比及品质提升提供理论依据,为水产养殖行业提供有利参考。     

Consumer attitudes towards hypoallergenic apples that alleviate mild apple allergy

The development of genetically modified (GM) foods with benefits for consumers may be more acceptable than GM foods with benefits that accrue to industry or producers. The Santana apple is a novel hypoallergenic product suitable for many apple allergic consumers with mild symptomology. The Santana also needs fewer pesticides to be applied in production. A survey was conducted among consumers who bought the Santana in a large-scale “sales pilot”. The Santana was perceived to be beneficial by many apple allergic consumers. Non-allergic consumers were less positive about genetically modified hypoallergenic apples. Overall, traditional breeding was the preferred production strategy, although acceptance of genetic modification as a process did increase with increasing perceived personal benefit associated with products, in particular those which were “medically-related”, or perceived to reduce allergic reactions. Consumer preferences for reduced pesticide usage were also found, although this was more contingent on type of production processes applied.     

Major advances in concentrated and dry milk products, cheese, and milk fat-based spreads

Advances in dairy foods and dairy foods processing since 1981 have influenced consumers and processors of dairy products. Consumer benefits include dairy products with enhanced nutrition and product functionality for specific applications. Processors convert raw milk to finished product with improved efficiencies and have developed processing technologies to improve traditional products and to introduce new products for expanding the dairy foods market. Membrane processing evolved from a laboratory technique to a major industrial process for milk and whey processing. Ultra-filtration and reverse osmosis have been used extensively in fractionation of milk and whey components. Advances in cheese manufacturing methods have included mechanization of the making process. Membrane processing has allowed uniform composition of the cheese milk and starter cultures have become more predictable. Cheese vats have become larger and enclosed as well as computer controlled. Researchers have learned to control many of the functional properties of cheese by understanding the role of fat and calcium distribution, as bound or unbound, in the cheese matrix. Processed cheese (cheese, foods, spreads, and products) maintain their importance in the industry as many product types can be produced to meet market needs and provide stable products for an extended shelf life. Cheese delivers concentrated nutrients of milk and bio-active peptides to consumers. The technologies for the production of concentrated and dried milk and whey products have not changed greatly in the last 25 yr. The size and efficiencies of the equipment have increased. Use of reverse osmosis in place of vacuum condensing has been proposed. Modifying the fatty acid composition of milkfat to alter the nutritional and functional properties of dairy spread has been a focus of research in the last 2 decades. Conjugated linoleic acid, which can be increased in milkfat by alteration of the cow's diet, has been reported to have anticancer, anti-atherogenic, antidiabetic, and antiobesity effects for human health. Separating milk fat into fractions has been accomplished to provide specific fractions to improve butter spreadability, modulate chocolate meltability, and provide texture for low-fat cheeses.     

基于地域喜好差异的液态乳关键属性优化方法

随着居民消费水平的升级,产品的精细化和个性化成为配方设计新趋势,如何根据不同地区消费者的感官 喜好差异性指导产品配方设计成为新型消费形式下的需求。本研究以不同配方的液态乳产品为对象,开展评价小组 和消费者对风味液态乳产品关键感官属性的感官评价,采用偏相关分析、Penalty分析等多元统计分析方法,多角度 进行风味特征关联性分析,并利用偏好图对分析型感官分析（感官属性强度测量）和情感型感官分析（消费者喜好度 测量）结果进行综合处理,针对不同地区消费人群的喜好差异确定液态乳样品的关键感官属性改进方案。通过配方模 型优化结果可知,上海地区消费者喜欢偏甜的样品,相对的,北京和成都地区消费者偏爱酸甜适中的样品,三个地区 消费者都喜欢乳香味较大、口感细腻的样品,北京地区消费者对稠厚感的要求没有成都和上海地区消费者高。     

中国家纺市场现状分析及发展方向探索

在我国,家纺业是民生产业,在保持经济增长、建设生态文明等方面发挥着举足轻重的作用。但是,家纺行业的产品创新力还较为薄弱。随着消费升级加速进行,谁能给消费者提供功能更好、体验更加舒适的产品,谁就能抓住未来的家纺市场,因此新产品开发刻不容缓。从目前国内各大品牌企业主推的新产品来看,新产品的开发多以功能性添加为主,这些新产品的真实效果以及可靠性都有待进一步验证。通过对家纺市场产品开发的主要方向分析以及对国内外纤维材料产品开发资料的调研,针对产品开发提出了相关的看法和建议。     

Use of consumer insight in the new product development process in the meat sector

Successful new product development requires input from the market throughout the product development process, from identification of opportunities via screening of ideas, development of concepts, development of physical prototypes and to launch. Drawing on work done in the EU FP6 projects PROSAFEBEEF and Q-PORKCHAINS and a Danish project, all dealing with new product development in the meat sector, it is shown how the use of consumer insight techniques can a) support the identification of market opportunities, b) make sure that technologies applied are acceptable to consumers, c) aid the selection and optimisation of new product concepts and related communication, and d) be used to test product prototypes before final launch.     

茶香风味鸡肉火腿肠的研制

介绍一种新香型鸡肉火腿肠的研发思路和相关技术;通过对市场现有鸡肉类产品的分析,搭配绿茶的特征香气及茶多酚的养生概念,研制成功茶香风味鸡肉火腿肠;并介绍其生产需要的配方、工艺和过程参数,以及相关的市场分析;该产品旨在丰富国内鸡肉类产品系列,提供新的香气享受给消费者,同时也可扩大清真类产品。