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The development of an acceptable culinary product using crocodile meat
Dissertation (MSc) --University of Pretoria, 2019.
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| Other Authors: | |
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| Format: | Thesis |
| Language: | English |
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University of Pretoria
2019
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| _version_ | 1867613695194955776 |
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| access_status_str | Open Access |
| author2 | Du Rand, Gerrie Elizabeth |
| author_browse | Du Rand, Gerrie Elizabeth |
| author_facet | Du Rand, Gerrie Elizabeth |
| collection | Thesis |
| dc_rights_str_mv | © 2019 University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria. |
| description | Dissertation (MSc) --University of Pretoria, 2019. |
| format | Thesis |
| id | oai:repository.up.ac.za:2263/70732 |
| institution | University of Pretoria (South Africa) |
| language | English |
| last_indexed | 2026-06-10T12:40:13.972Z |
| license_str | Other — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from UPSpace — University of Pretoria Institutional Repository |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | University of Pretoria |
| publisherStr | University of Pretoria |
| record_format | dspace |
| source_str | UPSpace — University of Pretoria Institutional Repository |
| spelling | oai:repository.up.ac.za:2263/70732 The development of an acceptable culinary product using crocodile meat Du Rand, Gerrie Elizabeth nerike.uys@gmail.com Uys, Nerike UCTD Dissertation (MSc) --University of Pretoria, 2019. The increase in world population growth and an increasing middle class challenge the food industry to explore alternative sources of animal protein. This study examined the potential acceptance of crocodile meat as an alternative animal protein source. The crocodile industry globally has mainly consisted of crocodile leather/skin trade for the fashion industry, while crocodile meat has been considered a by-product. Little is known about the sensory perceptions and how the properties of the product contribute to its acceptance. Consumers’ sensory perceptions of innovative crocodile meat products (sous-vide crocodile, crumbed crocodile strips, curry filled dumplings and smoked kebabs) were studied. Affective sensory evaluations were performed and consumers (n=87) assessed the food products’ sensory attributes means of a 9-point hedonic scale. This was done to explore the food’s identity and contribution to sensory perceptions and experience. CATA was conducted using 20 sensory characteristics. Insights into how the product characteristics influence sensory liking and acceptance for regular consumption were gained. CATA results showed a value of p < 0.05, regarding differences in the sensory profiles between the crocodile meat products. ANOVA and LS Means results showed that crumbed strips were most preferred for all sensory attributes. The overall liking and liking of texture of the curried dumplings had the lowest score. The sous-vide product gained the lowest results for appearance, flavour and aroma. Factor analysis illustrated expected sensory characteristics corresponded with the most preferred products’ sensory characteristics. Promotion of crocodile meat as an alternative protein was positively concluded. Familiar preparation methods help to increase acceptability. Crumbing products could enhance crocodile meat. It is recommended that further research should be done. IUCN SSC Crocodile Specialist Group Agricultural Research Council of South Africa Consumer Science MConsumer Science Unrestricted 2019-07-16T09:16:36Z 2019-07-16T09:16:36Z 2019-09-05 2019 Dissertation Uys, N 2019, The development of an acceptable culinary product using crocodile meat, MConsumer Science Dissertation, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/70732> S2019 http://hdl.handle.net/2263/70732 en © 2019 University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria. application/pdf University of Pretoria |
| spellingShingle | UCTD The development of an acceptable culinary product using crocodile meat |
| title | The development of an acceptable culinary product using crocodile meat |
| title_full | The development of an acceptable culinary product using crocodile meat |
| title_fullStr | The development of an acceptable culinary product using crocodile meat |
| title_full_unstemmed | The development of an acceptable culinary product using crocodile meat |
| title_short | The development of an acceptable culinary product using crocodile meat |
| title_sort | development of an acceptable culinary product using crocodile meat |
| topic | UCTD |
| url | http://hdl.handle.net/2263/70732 |