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Küresel Bir Restoranda Servis Edilen Bitki Bazlı ve Et Bazlı Burgerlerin Tercih Edilebilirliklerinin Karşılaştırılması

Yıl 2023, Cilt: 6 Sayı: 1, 30 - 46, 28.02.2023

Berre Zeynep Uçan Kayaalp Raşit Bakan Erhan Metin Elif Savaş

https://doi.org/10.53353/atrss.1194353

Öz

Çalışma, küresel bir restoranda servis edilen et bazlı burgerlerin ve bu burgerlere alternatif olarak sunulan bitki bazlı burgerlerin karakteristik özelliklerinin belirlenerek tercih edilebilirliklerinin kıyaslanması amacıyla gerçekleştirilmiştir. Burgerlerin tercih edilebilirliklerinin belirlenmesinde duyusal analiz yöntemlerinden, tekstür analizi, lezzet profili analizi (LPA) ve toplam beğenirliğin belirlenmesi amacıyla hedonik skala yöntemleri kullanılmıştır. Eğitim verilen 30 panelist üzerinde gerçekleştirilen ve her iki burger için ayrı ayrı uygulanan testlere ait sonuçların istatistiki olarak değerlendirilmesi amacıyla Statistical Package for the Social Sciences (22.0)’de kolerasyon ve tek yönlü ANOVA testleri kullanılmıştır. Diğer yandan Excel Programı’nda elde edilen sonuçların örümcek ağı diyagramlarına et bazlı burger ve bitki bazlı burgerler için ayrı ayrı yer verilmiştir. Araştırma sonucu her iki burger için hissedilen et tadı oranlarının, tekstür ve LPA sonuçlarını etkilediğini ortaya çıkarmıştır (p <0.05). Kolerasyon testi sonucunda da duyusal özellikler arasında anlamlı ilişkiler saptanmıştır. Burgerlerin genel kabul edilebilirlikleri değerlendirildiğinde ise et bazlı burgerin, bitki bazlı burgere göre daha fazla beğenildiği saptanmıştır.

Anahtar Kelimeler

Bitki bazlı burger Vegan Lezzet profili analizi Tekstür analizi

Kaynakça

  • Akkan, E. & Bozyiğit, S. (2020). Bir niş pazar olarak Türkiye'deki vegan ürünler: tüketici bakış açısından keşfedici bir araştırma. Journal of Consumer and Consumption Research, 12(1), 101-149.
  • Aktaş, N., Şen A. & Çil M. (2019). Gastronomi turizminde yeni bir eğilim: vejetaryen ve vegan festivaller. VIII. National IV. International Eastern Mediterranean Tourism Symposium, Mersin.
  • Alae-Carew, C., Green, R., Stewart, C., Cook, B., Dangour, A. D., & Scheelbeek, P. F. (2021). The role of plant-based alternative foods in sustainable and healthy food systems: Consumption trends in the UK. Science of The Total Environment, 151041.
  • Altuğ Onoğur, T. & Elmacı. Y. (2019). Gıdalarda duyusal değerlendirme. Izmir, Turkey: Sidaş
  • Belge, M. (2013). Tarih Boyunca Yemek Kültürü. İletişim Yayınları: İstanbul
  • Bianchi, T., Guerrero, L., Gratacós-Cubarsí, M., Claret, A., Argyris, J., Garcia-Mas, J. & Hortós, M. (2016). Textural properties of different melon (Cucumis melo L.) fruit types: Sensory and physical-chemical evaluation. Scientia Horticulturae, 201, 46-56.
  • Carvalho, C. B., Madrona, G. S., Cestari, L. A., Guerrero, A., de Souza, N. E. & do Prado, I. N. (2015). Sensory profile of beef burger with reduced sodium content. Acta Scientiarum Technology, 37(2), 301-305.
  • Choe, J. H., Choi, M. H., Rhee, M. S. & Kim, B. C. (2016). Estimation of sensory pork loin tenderness using Warner-Bratzler shear force and texture profile analysis measurements. Asian-Australasian Journal Of Animal Sciences, 29(7), 1029.
  • Da Silva, J., Prudencio, S., Carrão‐Panizzi, M., Gregorut, C., Fonseca, F. & Mattoso, L. (2012). Study on the flavour of soybean cultivars by sensory analysis and electronic tongue. International Journal Of Food Science & Technology, 47(8), 1630-1638.
  • Dilek, S. E. (2018). Türkiye’de vejetaryen/vegan oteller mümkün mü? kavramsal bir tartışma. Dokuz Eylül Üniversitesi İşletme Fakültesi Dergisi, 19(1), 1-18.
  • Elzerman, J. E., van Boekel, M. A. J. S. & Luning, P. A. (2013). Exploring meat substitutes: consumer experiences and contextual factors. British Food Journal, 115(5), 700-710.
  • Euronews. (2019). https://tr.euronews.com/2019/02/18/ingiltere-de-vegan-sayisi-yukseldi-nufusun-yuzde-7-si-artik-hayvansal-urun-tuketmiyor. (Erişim Tarihi: 19.11.2021)
  • FAO (Food and Agriculture Organization of the United Nations) (2013). Food wastage footprint: Impacts on natural resources: summary report. https://www.fao.org/3/i3347e/i3347e.pdf, (Erişim Tarihi: 19.11.2021)
  • Gerber, P. J., Steinfeld, H., Henderson, B., Mottet, A., Opio, C., Dijkman, J., Falcucci, A & Tempo, G. (2013). Tackling climate change through livestock: a global assessment of emissions and mitigation opportunities. Food and Agriculture Organization of the United Nations (FAO). Rome.
  • Görkem, O. & Sevim, B. (2016). Gastronomi Eğitiminde Geç Mi Kalındı Acele Mi Ediliyor?. Electronik Journal of Social Sciences, 15(58), 977-988
  • Grasso, S., Rondoni, A., Bari, R., Smith, R. & Mansilla, N. (2022). Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers. Food Quality and Preference, 96, 104417.
  • Güler, O. & Çağlayan G.D. (2021). Nasıl vegan oldum? fenomenolojik nitel bir araştırma. Güncel Turizm Araştırmaları Dergisi, 5 (2), 287-304.
  • Gürsoy, D. (2004). Tarihin süzgecinde mutfak kültürümüz. Oğlak Kitap: İstanbul.
  • Hoek, A. C., Luning, P. A., Weijzen, P., Engels, W., Kok, F. J. & De Graaf, C. (2011). Replacement of meat by meat substitutes. A survey on person-and product-related factors in consumer acceptance. Appetite, 56(3), 662-673.
  • Ilic, J., Van Den Berg, M. & Oosterlinck, F. (2021, October). How do we eat meat–the role of structure, mechanics, oral processing, and sensory perception in designing meat analogs. In IOP Conference Series: Earth and Environmental Science (Vol. 854, No. 1, p. 012036). IOP Publishing.
  • Ma, G. (2015). Food, eating behavior and culture in chinese society. Journal of Ethnic Foods, 2(4), 195-199
  • Neville, M., Tarrega, A., Hewson, L., & Foster, T. (2017). Consumer‐orientated development of hybrid beef burger and sausage analogues. Food Science & Nutrition, 5(4), 852-864.
  • Petti, A., Palmieri B., Vadalà M., & Laurino, C. (2017). Vegetarianism and veganism: not only benefits but also gaps: a review. Prog. Nutr, 19(3), 229-242.
  • Povey, R., Wellens, B., & Conner, M. (2001). Attitudes to wards following meat, vegetarian and vegan diets: an examination of the role of ambivalence. Appetite, 37(1), 15-26
  • Rios-Mera, J. D., Saldaña, E., Cruzado-Bravo, M. L., Martins, M. M., Patinho, I., Selani, M. M., ... & Contreras-Castillo, C. J. (2020). Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers. Meat Science, 161, 107992.
  • Rivera, M. & Shani, A. (2013). Attitudes and orientation to ward vegetarian food in the restaurant industry. International Journal of Contemporary Hospitality Management, 25(7), 1049-1065.
  • Sanchez-Sabate, R., Badilla-Briones, Y. & Sabaté, J. (2019). Understanding attitudes towards reducing meat consumption for environmental reasons. A qualitative synthesis review. Sustainability, 11(22), 6295.
  • Schouteten, J. J., De Steur, H., De Pelsmaeker, S., Lagast, S., Juvinal, J. G., De Bourdeaudhuij, I., Verbeke W. & Gellynck, X. (2016). Emotional and sensory profiling of insect-, plant-and meat-based burgers under blind, expected and informed conditions. Food Quality And Preference, 52, 27-31.
  • Shani, A. & DiPietro, R.B. (2007). Vegetarians: a typology for foodservice menu development. Hospitality Review, 25(2), 66-73.
  • Singer, P. (2009). Animal Liberation: The Definitive Classic of the Animal Movement. Toronto: Harper Perennial.
  • Standage, T. (2017). İnsanlığın Yeme Tarihi. çev. Çakır G., Maya Kitap: İstanbul.
  • The Vegan Society. (2021). https://www.vegansociety.com/news/media/statistics/worldwide. (Erişim Tarihi: 18.11.2021)
  • Türkiye Vegan Derneği. (2021). http://haberler.tvd.org.tr/2021/09/11/menulerde-bitki-bazli-et-urunlerinde-yuzde-1320-artis/. (Erişim Tarihi: 20.11.2021.)
  • Vatan, A. & Türkbaş, S. (2018). Vejetaryen Turist ve Vegan Turist Kimdir? (Who is Vegetarian Tourist and Vegan Tourist?). Journal of Tourism and Gastronomy Studies, 24, 39.
  • Wang, Z., Chandrapala, J., Truong, T., & Farahnaky, A. (2022). Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a review. Critical Reviews in Food Science and Nutrition, 1-45.
  • Xu, X., Sharma, P., Shu, S., Lin, T. S., Ciais, P., Tubiello, F. N., Smith P., Campbell N. & Jain, A. K. (2021). Global greenhouse gas emissions from animal-based foods are twice those of plant-based foods. Nature Food, 2(9), 724-732.
  • Yegen C. & Aydın, Oğuz B. (2018). Postmodern bir kimlik olarak veganlık ve bir vegan ağının analizi. Galatasaray Üniversitesi İletişim Dergisi, 28, 91-114.

Comparison of the Preferability of Plant-Based and Meat-Based Burgers Served in a Global Restaurant

Yıl 2023, Cilt: 6 Sayı: 1, 30 - 46, 28.02.2023

Berre Zeynep Uçan Kayaalp Raşit Bakan Erhan Metin Elif Savaş

https://doi.org/10.53353/atrss.1194353

Öz

The study was carried out to determine the characteristics of meat-based burgers served in a global restaurant and plant-based burgers served as an alternative to these burgers and compare their preferability. One of the sensory analysis methods, texture analysis, flavor profile analysis (LPA) were used to determine the preferability of burgers, and hedonic scale methods were used to determine the total desirability. The correlation and one-way ANOVA tests in Statistical Package for the Social Sciences (22.0) were used to statistically evaluate the results of the tests performed on 30 panelists who were trained and applied separately for both burgers. In Excel Program the spider web diagrams of the results obtained are given separately for meat-based burgers and plant-based burgers. The results of the study revealed that the perceived meat taste ratios for both burgers affected the texture and LPA results (p <0.05); significant correlations were found between the sensory characteristics as a result of the correlation test. When the general acceptability of the burgers was evaluated, it was determined that the meat-based burger was liked more than the plant-based burger.

Anahtar Kelimeler

Plant-based burger Vegan Flavor profile analysis Texture analysis

Kaynakça

  • Akkan, E. & Bozyiğit, S. (2020). Bir niş pazar olarak Türkiye'deki vegan ürünler: tüketici bakış açısından keşfedici bir araştırma. Journal of Consumer and Consumption Research, 12(1), 101-149.
  • Aktaş, N., Şen A. & Çil M. (2019). Gastronomi turizminde yeni bir eğilim: vejetaryen ve vegan festivaller. VIII. National IV. International Eastern Mediterranean Tourism Symposium, Mersin.
  • Alae-Carew, C., Green, R., Stewart, C., Cook, B., Dangour, A. D., & Scheelbeek, P. F. (2021). The role of plant-based alternative foods in sustainable and healthy food systems: Consumption trends in the UK. Science of The Total Environment, 151041.
  • Altuğ Onoğur, T. & Elmacı. Y. (2019). Gıdalarda duyusal değerlendirme. Izmir, Turkey: Sidaş
  • Belge, M. (2013). Tarih Boyunca Yemek Kültürü. İletişim Yayınları: İstanbul
  • Bianchi, T., Guerrero, L., Gratacós-Cubarsí, M., Claret, A., Argyris, J., Garcia-Mas, J. & Hortós, M. (2016). Textural properties of different melon (Cucumis melo L.) fruit types: Sensory and physical-chemical evaluation. Scientia Horticulturae, 201, 46-56.
  • Carvalho, C. B., Madrona, G. S., Cestari, L. A., Guerrero, A., de Souza, N. E. & do Prado, I. N. (2015). Sensory profile of beef burger with reduced sodium content. Acta Scientiarum Technology, 37(2), 301-305.
  • Choe, J. H., Choi, M. H., Rhee, M. S. & Kim, B. C. (2016). Estimation of sensory pork loin tenderness using Warner-Bratzler shear force and texture profile analysis measurements. Asian-Australasian Journal Of Animal Sciences, 29(7), 1029.
  • Da Silva, J., Prudencio, S., Carrão‐Panizzi, M., Gregorut, C., Fonseca, F. & Mattoso, L. (2012). Study on the flavour of soybean cultivars by sensory analysis and electronic tongue. International Journal Of Food Science & Technology, 47(8), 1630-1638.
  • Dilek, S. E. (2018). Türkiye’de vejetaryen/vegan oteller mümkün mü? kavramsal bir tartışma. Dokuz Eylül Üniversitesi İşletme Fakültesi Dergisi, 19(1), 1-18.
  • Elzerman, J. E., van Boekel, M. A. J. S. & Luning, P. A. (2013). Exploring meat substitutes: consumer experiences and contextual factors. British Food Journal, 115(5), 700-710.
  • Euronews. (2019). https://tr.euronews.com/2019/02/18/ingiltere-de-vegan-sayisi-yukseldi-nufusun-yuzde-7-si-artik-hayvansal-urun-tuketmiyor. (Erişim Tarihi: 19.11.2021)
  • FAO (Food and Agriculture Organization of the United Nations) (2013). Food wastage footprint: Impacts on natural resources: summary report. https://www.fao.org/3/i3347e/i3347e.pdf, (Erişim Tarihi: 19.11.2021)
  • Gerber, P. J., Steinfeld, H., Henderson, B., Mottet, A., Opio, C., Dijkman, J., Falcucci, A & Tempo, G. (2013). Tackling climate change through livestock: a global assessment of emissions and mitigation opportunities. Food and Agriculture Organization of the United Nations (FAO). Rome.
  • Görkem, O. & Sevim, B. (2016). Gastronomi Eğitiminde Geç Mi Kalındı Acele Mi Ediliyor?. Electronik Journal of Social Sciences, 15(58), 977-988
  • Grasso, S., Rondoni, A., Bari, R., Smith, R. & Mansilla, N. (2022). Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers. Food Quality and Preference, 96, 104417.
  • Güler, O. & Çağlayan G.D. (2021). Nasıl vegan oldum? fenomenolojik nitel bir araştırma. Güncel Turizm Araştırmaları Dergisi, 5 (2), 287-304.
  • Gürsoy, D. (2004). Tarihin süzgecinde mutfak kültürümüz. Oğlak Kitap: İstanbul.
  • Hoek, A. C., Luning, P. A., Weijzen, P., Engels, W., Kok, F. J. & De Graaf, C. (2011). Replacement of meat by meat substitutes. A survey on person-and product-related factors in consumer acceptance. Appetite, 56(3), 662-673.
  • Ilic, J., Van Den Berg, M. & Oosterlinck, F. (2021, October). How do we eat meat–the role of structure, mechanics, oral processing, and sensory perception in designing meat analogs. In IOP Conference Series: Earth and Environmental Science (Vol. 854, No. 1, p. 012036). IOP Publishing.
  • Ma, G. (2015). Food, eating behavior and culture in chinese society. Journal of Ethnic Foods, 2(4), 195-199
  • Neville, M., Tarrega, A., Hewson, L., & Foster, T. (2017). Consumer‐orientated development of hybrid beef burger and sausage analogues. Food Science & Nutrition, 5(4), 852-864.
  • Petti, A., Palmieri B., Vadalà M., & Laurino, C. (2017). Vegetarianism and veganism: not only benefits but also gaps: a review. Prog. Nutr, 19(3), 229-242.
  • Povey, R., Wellens, B., & Conner, M. (2001). Attitudes to wards following meat, vegetarian and vegan diets: an examination of the role of ambivalence. Appetite, 37(1), 15-26
  • Rios-Mera, J. D., Saldaña, E., Cruzado-Bravo, M. L., Martins, M. M., Patinho, I., Selani, M. M., ... & Contreras-Castillo, C. J. (2020). Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers. Meat Science, 161, 107992.
  • Rivera, M. & Shani, A. (2013). Attitudes and orientation to ward vegetarian food in the restaurant industry. International Journal of Contemporary Hospitality Management, 25(7), 1049-1065.
  • Sanchez-Sabate, R., Badilla-Briones, Y. & Sabaté, J. (2019). Understanding attitudes towards reducing meat consumption for environmental reasons. A qualitative synthesis review. Sustainability, 11(22), 6295.
  • Schouteten, J. J., De Steur, H., De Pelsmaeker, S., Lagast, S., Juvinal, J. G., De Bourdeaudhuij, I., Verbeke W. & Gellynck, X. (2016). Emotional and sensory profiling of insect-, plant-and meat-based burgers under blind, expected and informed conditions. Food Quality And Preference, 52, 27-31.
  • Shani, A. & DiPietro, R.B. (2007). Vegetarians: a typology for foodservice menu development. Hospitality Review, 25(2), 66-73.
  • Singer, P. (2009). Animal Liberation: The Definitive Classic of the Animal Movement. Toronto: Harper Perennial.
  • Standage, T. (2017). İnsanlığın Yeme Tarihi. çev. Çakır G., Maya Kitap: İstanbul.
  • The Vegan Society. (2021). https://www.vegansociety.com/news/media/statistics/worldwide. (Erişim Tarihi: 18.11.2021)
  • Türkiye Vegan Derneği. (2021). http://haberler.tvd.org.tr/2021/09/11/menulerde-bitki-bazli-et-urunlerinde-yuzde-1320-artis/. (Erişim Tarihi: 20.11.2021.)
  • Vatan, A. & Türkbaş, S. (2018). Vejetaryen Turist ve Vegan Turist Kimdir? (Who is Vegetarian Tourist and Vegan Tourist?). Journal of Tourism and Gastronomy Studies, 24, 39.
  • Wang, Z., Chandrapala, J., Truong, T., & Farahnaky, A. (2022). Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a review. Critical Reviews in Food Science and Nutrition, 1-45.
  • Xu, X., Sharma, P., Shu, S., Lin, T. S., Ciais, P., Tubiello, F. N., Smith P., Campbell N. & Jain, A. K. (2021). Global greenhouse gas emissions from animal-based foods are twice those of plant-based foods. Nature Food, 2(9), 724-732.
  • Yegen C. & Aydın, Oğuz B. (2018). Postmodern bir kimlik olarak veganlık ve bir vegan ağının analizi. Galatasaray Üniversitesi İletişim Dergisi, 28, 91-114.
Toplam 37 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Turizm (Diğer)
Bölüm Araştırma Makaleleri
Yazarlar

Berre Zeynep Uçan Kayaalp 0000-0003-1180-3100

Raşit Bakan 0000-0002-7575-3459

Erhan Metin 0000-0001-5921-3818

Elif Savaş 0000-0002-4878-0013

Erken Görünüm Tarihi 22 Kasım 2022
Yayımlanma Tarihi 28 Şubat 2023
Gönderilme Tarihi 25 Ekim 2022
Kabul Tarihi 15 Kasım 2022
Yayımlandığı Sayı Yıl 2023 Cilt: 6 Sayı: 1

Kaynak Göster

APA Uçan Kayaalp, B. Z., Bakan, R., Metin, E., Savaş, E. (2023). Küresel Bir Restoranda Servis Edilen Bitki Bazlı ve Et Bazlı Burgerlerin Tercih Edilebilirliklerinin Karşılaştırılması. GSI Journals Serie A: Advancements in Tourism Recreation and Sports Sciences, 6(1), 30-46. https://doi.org/10.53353/atrss.1194353
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