Processing Knowledge, Cooking Experience, and Sensory Evaluation of Chicken Meatballs Prepared Using Different Processing Procedures
Abstract
Chicken meatball processing requires an understanding of the technical principles involved in the development of product characteristics and sensory acceptance. This cross-sectional observational study with paired sensory evaluation aimed to assess respondents’ knowledge of chicken meatball processing, compare the sensory characteristics of a sample produced according to recommended technical principles (742) with those of a sample produced using a suboptimal procedure (385), and analyse the relationships of cooking experience and processing knowledge with overall acceptance. Data were collected from 101 respondents using a structured questionnaire covering respondent characteristics, seven knowledge items, and sensory evaluations of both samples. The evaluated attributes included aroma, texture, chewiness, elasticity, homogeneity, hardness, perceived water-holding characteristics, perceived emulsion stability, colour, and overall acceptance. Data were analysed descriptively, followed by the Wilcoxon signed-rank test, Mann-Whitney U test, and Spearman’s rank correlation. Respondents generally demonstrated low to moderate knowledge, with a mean score of 3.60 ± 1.36 out of 7. Sample 742 received significantly higher scores than sample 385 for aroma, texture, homogeneity, hardness, perceived water-holding characteristics, perceived emulsion stability, colour, and overall acceptance (p < 0.001), whereas chewiness and elasticity did not differ significantly. Cooking experience was not significantly associated with knowledge or overall acceptance. Knowledge showed only a weak negative correlation with acceptance of sample 385 (ρ = −0.245; p = 0.013). Overall, product acceptance was more consistently associated with perceived sensory characteristics than with respondents’ cooking experience or processing knowledge.
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DOI: https://doi.org/10.24198/jthp.v7i2.71602
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