Alternative methods for combining design variables and consumer preference with information about attitudes and demographics in conjoint analysis

This paper is about methods for combining design variables, consumer preference and additional information about consumers in conjoint analysis. Methods which are based on combination of ANOVA and PCA will be given main attention. Advantages and disadvantages of the methods will be analysed. The methods will be illustrated using an example from a conjoint study of dry cured ham. The methods tested give similar information about tendencies, but in different ways.     

Miconazole and Miconazolenitrate Chewing Gum as Drug Delivery Systems - A Practical Application of Solid Dispersion Technique

Miconazole and miconazolenitrate are antifungal drugs with poor solubilities in water and saliva. The low solubilities meant that only small amounts of the drugs-incorporated by a conventional method in chewing gum-were released during mastication. The experiments were performed on a mastication device.

In this study it was shown that application of a 20% miconazole - 80% polyethyleneglycol 6000 solid dispersion drastically improved the in vitro release of miconazole from cheving gum, when a medium similar to saliva was used. In addition to polyethyleneglycol 6000, polyvinylpyrrolidone 40000, xylitol and urea were tested as carriers. It was also shown that the release rate of miconazole from chewing gum was much greater than the release rate of miconazolenitrate.

No certain correlation could be shown between the dissolution rates of the solid dispersions measured by a stirring paddle method and the release rates of miconazole from solid dispersions in chewing gum.

The solid dispersion systems were characterized by differential scanning calorimetry. The systems containing polyethyleneglycol 6000 and xylitol were eutectic. Polyvinylpyrrolidone 40000 prevented crystallisation of miconazole when the percentage of drug in the solid dispersion was less than 50%.     

Pre-rigor filleting and brining of farmed cod: Influence on quality and storage stability

Pre-rigor filleting as well as brining with a mixture of phosphates and salt could influence several quality parameters of cod fillets. The aim of this work was to evaluate which of these processes that affected selected quality parameters of farmed cod the most. The analyses were performed at several points during storage, enabling that the effects of time of filleting, brining and storage could be evaluated simultaneously.Pre- and post-rigor non-brined fillets had similar and significant weight loss during storage. The weight increase of pre- and post-rigor fillets due to brining were 2% and almost 10%, respectively, and brining significantly reduced the weight loss during storage. Liquid loss and total viable count (TVC) were significantly influenced by rigor state at time of filleting, brining and storage time, while water content was influenced significantly by time of filleting and brining. Brining and storage time significantly influenced the whiteness, while time of filleting and storage time had significant influence upon the fillet index. The growth of Photobacterium phosphoreum was affected by storage time only, and the pH of the fillets was not influenced significantly by any of the parameters tested.     

Norwegian consumers' acceptability of boar tainted meat with different levels of androstenone or skatole as related to their androstenone sensitivity

The aim of work was to study Norwegian consumers' acceptance of pork meat with different levels of skatole and androstenone. One group of androstenone sensitive consumers (N = 46) and one group of non sensitive consumers (N = 55) participated in a home test and evaluated 11 samples with different skatole (range 0–0.35 ppm) and androstenone (range 0–9.0 ppm) levels. Liking of odour during frying and odour and flavour of the fried meat were evaluated. Results showed that the non sensitive consumers accepted all levels of androstenone in the samples. Sensitive consumers gave a significantly lower liking score for androstenone samples containing 3 ppm (and more) than the reference sample when evaluating these samples above the frying pan, but no significant difference were found between 3 ppm samples and reference samples when liking of fried meat was evaluated. This indicated that the sensitive consumers accepted 3 ppm in fried meat, but not if 3 ppm was present in the sample during the frying process. The same consumer's differentiated skatole samples with regard to flavour at 0.15 ppm. The Norwegian established practise with a threshold value of 0.21 ppm skatole is higher than the value accepted by the consumers.     

Apparent chemical composition of nine commercial or semi-commercial whey protein concentrates, isolates and fractions

Summary Analytical results are given for whey powders prepared on a commercial or semi-commercial scale by three companies. Altogether, five preparations enriched in β-lactoglobulin, four whey protein isolates and a fraction enriched in α-lactalbumin were analyzed for protein composition, including %β-lactoglobulin, α-lactalbumin, bovine serum albumin, casein (glyco) macropeptide and the main triglycerides. Protein composition was determined by high pressure gel permeation and reversed phase liquid chromatography and by capillary zone electrophoresis. The extent of modification of the native β-lactoglobulin structure was also measured through the degree of lactosylation and the fraction of accessible free sulphydryl groups. One significant finding was that the calculated recovery of protein following quantitation of the chromatogram or electropherogram was seldom above 90% and occasionally below 60% of that loaded onto the column or capillary, raising doubts as to the reliability of the analytical results. Extrapolation by linear regression to 100% recovery allowed estimates to be made of the true β-lactoglobulin composition of the samples. The nine samples could be placed into three distinct groups with estimated true β-lactoglobulin weight % of 70.9 ± 1.1, 62.0 ± 3.4 and 39.5 ± 4.9. Physico-chemical properties of the group of samples are reported elsewhere (Holt et al ., 1999).     

Lamb meat--importance of origin and grazing system for Italian and Norwegian consumers

The objective of this study was to evaluate the importance of geographic origin and grazing system for Norwegian and Italian consumers' probability of buying lamb meat. The study consisted of a qualitative part with focus groups followed up with a quantitative survey in each country. Included in the survey was a conjoint design with origin of the meat (Norway, Italy and New Zealand) and pasture (lowland pasture and mountain pasture) as factors, plus questions about consumers' motives underlying selection of food. Results from the study shows that country of origin is important for consumers' buying probability of lamb meat, in both countries domestic meat was preferred. In addition, a higher probability of buying meat from lamb grazing on mountain pasture than from lamb grazing on lowland pasture was identified. It is important for producers of lamb meat to increase the communication of these elements in a competitive national and international food market.     

Improving meat quality of organic pork through post mortem handling of carcasses: an innovative approach

This study was conducted to examine the best combination of post mortem chilling, suspension and ageing in order to optimize tenderness of organic pork at slaughter, which may be tougher than conventionally produced pork, because of lower daily gain. Combinations of stepwise chilling with a holding period of 6h at 10°C or traditional blast tunnel chilling, suspension in the pelvic bone or Achilles Tendon and ageing 2 or 4 days post mortem were tested. Stepwise chilling and ageing improved tenderness of the loin, and the effects were additive, whereas pelvic suspension was less effective in texture improvements, and non-additive to stepwise chilling. Stepwise chilling improved tenderness to a similar degree as can be obtained within 2-4 days of extended ageing, however, the minimum temperature during the holding period seems to be crucial in order to obtain a positive effect of stepwise chilling, and it should be above 7.5°C.     

How product trial changes quality perception of four new processed beef products

The purpose of this paper is the quantitative analysis of the change in quality perception of four new processed beef products from pre to post trial phases. Based on the Total Food Quality Model, differences in pre and post-trial phases were measured using repeated measures technique for cue evaluation, quality evaluation and purchase motive fulfillment. For two of the tested products, trial resulted in a decline of the evaluation of cues, quality and purchase motive fulfillment compared to pre-trial expectations. For these products, positive expectations were created by giving information about ingredients and ways of processing, which were not confirmed during trial. For the other two products, evaluations on key sensory dimensions based on trial exceeded expectations, whereas the other evaluations remained unchanged. Several demographic factors influenced the pattern of results, notably age and gender, which may be due to underlying differences in previous experience. The study gives useful insights for testing of new processed meat products before market introduction.     

Development of a Catch-damage-index to assess the quality of cod at landing

Quality and quality management are of increasing concern and importance in all parts of the fishery chain. Fishing gears and handling onboard the vessel have multiple impacts on fish quality, and damages caused during these operations may affect the product quality considerably, resulting in downgrading of the end products. The European fish sector consider measurement of quality defects and other quality factors as important, but methods for systematic evaluation of quality defects caused during catching operations have not been published to any extent.In this work cod caught by different fishing gears commonly used in the Norwegian coastal fisheries were examined for catch-related damages at landing. Other species like saithe and haddock may suffer the same damages, but due to being the economically most important specie in Norway, cod is chosen as model. The severities of the damages are described, and the influence of the damages on the quality of cod products is considered. Based on this, a Catch-damage-index (CDI) scheme is elaborated.