Consumer-consumption characteristics of ready-to-eat <i>sous vide</i> food products within the habitual context of the household

Aviles, María Victoria; Naef, Elisa Fernanda; Gómez, María Beatriz; Abalos, Rosa Ana

doi:10.1590/1981-6723.05121

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 25 • 2022 • https://doi.org/10.1590/1981-6723.05121 copy

Consumer-consumption characteristics of ready-to-eat sous vide food products within the habitual context of the household

Características de consumo de alimentos em sous vide prontos para consumo no contexto habitual do lar

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Preparing cooked food by sous vide is an alternative for the design of products that permit the consumer to eat quickly and practically, without losing the sensory and nutritional characteristics of foods. This study aimed to determine the sensory properties, the overall liking, and the consumer-consumption characteristics and predispositions regarding ready-to-eat high-nutritional-quality preparations made with locally produced vegetables and cooked by the sous vide technique. A vegetable millefeuille and a chicken and vegetable hamburger were prepared for sensory characterization. Questions related to the consumer's consumption characteristics and predisposition to purchase this type of product were incorporated into the survey. Consumers performed the sensory evaluation in their home, within the habitual living ambience where they consumed their usual diet. The results revealed that most consumers accepted both millefeuille (100 %) and chicken and vegetable hamburger (92 %) and also reported a predisposition for purchasing both preparations (87 % and 84 %, respectively). The main characteristics that made the consumption attractive were quality (95%), market availability (89 %), lack of practical cooking skills (87 %), the price (84 %), the shortness of time invested in preparation (78 %), and the consumer's occupation (73 %). These types of preparations constitute an innovative alternative for the design of products of higher nutritional quality, without ignoring the requirements for their consumption.

Keywords:
Convenience food; Vacuum cooking; Sensory analysis; Consumer opinion; At-home testing; Likelihood of buying

Characteristics	Categories	% (n = 119)
Gender	Female	75
Gender	Male	25
Age groups	18-39	71
	40-59	21
	Over 60	8
Marital status	Single	64
	As a couple	29
	Divorced	5
	Widowed	2
Occupation	Studying	36
	Working	46
	Unemployed	15
	Retired	3
Education level	Primary or secondary school	28
Education level	Tertiary or higher	72
Special Diet	Yes	13
Special Diet	No	87
Purchase food	Does food shopping	56
	Shopping as shared activity	24
	Shopping by another person	20
Preparation of meals	Makes the meals	58
	Meal preparation as shared activity	22
	Meals prepared by another person	20
Purchase of ready-to-eat meals	Yes	83
Purchase of ready-to-eat meals	No	17

Sensory attributes	Vegetable millefeuille	Chicken and vegetable hamburger
	Mean ± SD	Mean ± SD
Taste	6.06 ± 1.16	5.76 ± 1.35
Smell	5.55 ± 1.30	5.69 ± 1.35
Color	5.99 ± 1.03	5.77 ± 1.37
Texture	5.61 ± 1.22	5.57 ± 1.54
Packing appearance	5.34 ± 1.35^a	5.65 ± 1.35^a
Dish appearance	5.92 ± 1.08^b	6.23 ± 1.08^b

Sensory attributes	Vegetable millefeuille		Chicken and vegetable hamburger
	t	Significance	t	Significance
Taste	2.024	0.045	7.500	0.000
Smell	1.575	0.118	3.512	0.001
Color	–0.450	0.653	0.161	0.872
Texture	4.867	0.000	3.200	0.002
Packing appearance	6.141	0.000	2.124	0.036
Dish appearance	1.638	0.104	–0.914	0.362
R²	53.3%		75.7%

Preparation	Sensory attributes	With garnish	Without garnish
Vegetable millefeullie	Overall liking	6.01 ± 0.80^a	6.22 ± 0.84^a
	Taste	6.00 ± 1.16^a	6.16 ± 1.17^a
	Smell	5.30 ± 1.30^a	5.50 ± 1.25^a
	Color	6.04 ± 0.95^a	5.92 ± 1.14^a
	Texture	5.61 ± 1.17^a	5.60 ± 1.31^a
Chicken and vegetable hamburger	Overall liking	5.85 ± 1.29^a	5.95 ± 1.46^a
	Taste	5.78 ± 1.29^a	5.71 ± 1.62^a
	Smell	5.96 ± 1.38^a	5.67 ± 1.24^a
	Color	5.76 ± 1.32^a	5.81 ± 1.60^a
	Texture	5.51 ± 1.54^a	5.86 ± 1.56^a

Characteristics	Categories	Textual examples	%
Characteristics	Categories	Textual examples	(n = 119)
Quality	Yes	…are elaborated dishes and must be made with quality ingredient / have good nutritional attributes / nutritional quality, which brings benefits to my diet	95
Quality	No	....distrust	5
Market availability	Yes	…I like to try innovative and quality products / must be accompanied by information and publicity / should report their benefits and what is about	89
Market availability	No	…these products are little known, it would not be enough only to insert them in the market	11
Lack of cooking skills	Yes	…I like to eat healthy foods even though I don't like to cook them / heating would help me organize, eat varied and healthy / solution to people without culinary skills	87
Lack of cooking skills	No	...I make my own food / I have cooking skills	13
Price	Yes	…nowadays people take more care in the money they spend / if it is a well-made product, the price you are going to pay should not matter / if the price is too high I would not buy it	84
Price	No	…accessibility is essential	16
Lack of time	Yes	…it makes my daily routine easier / they greatly simplify the time it takes to cook / in less than 10 minutes they are ready	78
Lack of time	No	…I have enough time to cook	22
Occupation	Yes	…it is a fast-cooking option and mainly healthy / with such extensive and tight schedules between activities / these products facilitate the purchase and food	73
Occupation	No	...my job does not prevent me from cooking	27

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Corresponding Author: María Victoria Aviles, Instituto de Ciencia y Tecnología de los Alimentos, Perón 1154, Gualeguaychú, 2820 - Argentina, e-mail: mariavictori@hotmail.com