Affiliation:
1. Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea
2. Hyundai Green Food. Co., Yongin 16827, Republic of Korea
3. College of Science & Industry Convergence, Ewha Womans University, Seoul 03760, Republic of Korea
Abstract
Along with concerns regarding societal aging, the dietary requirements of older adults have become a priority. Older adults in Korea experience difficulties consuming animal protein sources as they age. Therefore, this study aimed to develop a senior-friendly food product using mackerel. Accordingly, carbohydrates and proteins were added to the brine solution before saturated vapor treatment. Calcium lactate and poly-gamma-glutamic acid were added to the sauce, and when compared to four commercial products (GT_R, GT_K, PC_K, and AC_G) in an acceptance test, the product was found to exhibit the highest overall liking score (p < 0.001). Higher flavor-liking and familiarity ratings were found to increase purchase intention, while higher flavor-liking, overall-liking, and familiarity ratings increased recommendation intention. Those in mid-to-late adulthood preferred the GT_R and PC_K samples, whereas the AC_G sample was preferred by those in very late adulthood. AC_G sample analysis suggested that those in the very late adulthood group had a relatively higher acceptance of spiciness. In this study, a calcium-added mackerel stew product was manufactured, meeting the standards for senior-friendly food in Korea. It will serve as a baseline for further research on fish- and mackerel-based foods for older adults, which is in its early stages.
Funder
Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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