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The Development of an Acceptable Culinary Product Using Crocodile Meat Nerike The development of an acceptable culinary product using crocodile meat Nerike Uys Dissertation M. Consumer Science: Food Management Supervisor: Prof. G.E. du Rand February 2019 The development of an acceptable culinary product using crocodile meat By Nerike Uys Dissertation submitted in fulfilment of the requirements for the degree Masters in Consumer Science (Food Management) in the Faculty of Natural and Agricultural Sciences Department of Consumer and Food Sciences University of Pretoria Supervisor: Prof. G.E. du Rand February 2019 i Die ontwikkeling van 'n aanvaarbare kulinêre kosproduk met die gebruik van krokodilvleis Deur Nerike Uys Verhandeling ingedien ter voldoening van die vereistes vir die graad Magister in Verbruikerswetenskap (Voedselbestuur) in die Fakulteit Natuur- en Landbouwetenskappe Departement Verbruikerswetenskap Universiteit van Pretoria Studieleier: Prof. G.E. du Rand Februarie 2019 ii DECLARATION I, Nerike Uys, hereby declare that the dissertation for the Master’s in Consumer and Food Sciences degree at the University of Pretoria, hereby submitted by me, has not previously been submitted for a degree at this or any other university and that it is my own work in design and execution and that all reference material contained herein has been duly acknowledged. Nerike Uys January 2019 iii ACKNOWLEDGEMENTS I registered for this post-graduate course because I wanted to do something that challenges me intellectually. By the end of writing this dissertation, I can confidently say that I got so much more than just that. It became a rollercoaster journey that challenged me emotionally and intellectually. I made friends and learned from so many people in various ways. Although there were tough times, it was worth it. I would like to thank the following people who made my journey much easier: • Professor Gerrie du Rand, my supervisor who guided me throughout the study and helped me achieve many other academic goals I never thought possible. • My parents Phillip and Nina Strydom, who made this journey much easier with both emotional, research and academic support. My father sharing his scientific and academic expertise and my mother helping me with data interpretation and statistical analysis. We made a wonderful team. • My husband Johann Uys, who has lovingly and patiently supported me throughout my journey. I love you with all my heart. • The rest of my family and friends who always showed interest in my studies and supported me all the way through in various ways. • My colleagues at the Agricultural Research Council for their emotional support and scientific and academic advice. • My friends who started the post-graduate journey with me, who gave support and comfort through the ups and downs of our studies. • The four students from the University of Pretoria that helped with the development of the crocodile meat products – the results amazed me. • Professor Joan Fairhurst for time and effort reviewing and editing the chapters in this document. • Ingrid Booysen for the technical editing of this document. • My employer, the Agricultural Research Council for financial contribution toward my studies. • The IUCN-SSC Crocodile Specialist Group (CSG) for the financial grant to support my studies and other academic achievements. • My Heavenly Father, who gave me the opportunity to start this task and the strength to complete it. He carried me throughout my journey and gave me hope and drive to succeed. iv DEDICATION This dissertation is dedicated to my husband and parents, without whom I would not have succeeded. Your support and love means the world to me. v ABSTRACT Title: The development of an acceptable culinary product using crocodile meat Author: Nerike Uys Supervisor: Prof. G.E. du Rand Department: Consumer and Food Sciences Degree: Master’s in Consumer Science: Food Management 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. Keywords: Crocodile meat Food innovation Consumer acceptance Novel foods vi OPSOMMING Titel: Die ontwikkeling van ‘n aanvaarbare kulinêre kosproduk met die gebruik van krokodilvleis Outeur: Nerike Uys Studieleier: Prof. G.E. du Rand Departement: Verbruikers- en Voedselwetenskappe Graad: Magister in Verbruikerswetenskap: Voedselbestuur Die toename in wêreldbevolking en 'n toenemende middelklas daag die voedselbedryf uit om alternatiewe bronne van dierlike proteïene te ondersoek. Hierdie studie het die potensiële aanvaarding van krokodilvleis as 'n alternatiewe dierlike proteïenbron ondersoek. Die krokodilbedryf wêreldwyd het hoofsaaklik bestaan uit krokodilleer- / velhandel vir die modebedryf, terwyl krokodilvleis as 'n neweproduk beskou is. Min is bekend oor die sensoriese persepsies en hoe die eienskappe van die produk bydra tot die aanvaarding daarvan. Verbruikers se sensoriese persepsies van innoverende krokodil vleisprodukte (sous-vide krokodil, gekrummelde krokodilrepies, kerrie gevulde kluitjies en gerookte kebabs) is bestudeer. Affektiewe sensoriese evaluerings is uitgevoer en verbruikers (n = 87) het die voedselprodukte se sensoriese eienskappe van 'n 9-punts hedoniese skaal geassesseer. Dit is gedoen om die voedsel se identiteit en bydrae tot sensoriese persepsies en ondervinding te ondersoek. CATA is uitgevoer met behulp van 20 sensoriese eienskappe. Insig in hoe die produkkenmerke sintuiglike smaak en aanvaarding vir gereelde verbruik beïnvloed, is voorsien deur verskillende innoverende voedselprodukte te evalueer. CATA resultate het 'n waarde van p <0,05 getoon, rakende verskille in die sensoriese profiele tussen die krokodil vleisprodukte. ANOVA en KK Gemiddelde se resultate het getoon dat die gekrummelde repies die meeste voorkeur geniet vir alle sensoriese eienskappe. Die algehele smaak en algehele aanvaarbaarheid van tekstuur van die gekerriede kluitjies het die laagste telling gehad. Die sous-vide-produk het die laagste resultate verkry vir voorkoms, geur en aroma. Faktor analise het bepaal dat verwagte sensoriese eienskappe ooreenstem met die sintuiglike eienskappe van die mees voorgekeurde produkte. ‘n Positiewe konklusie is gemaak dat krokodilvleis as 'n alternatiewe proteïenbron aanvaar sal word. Bekende voorbereidingsmetodes help om aanvaarbaarheid te verhoog. Gekrummelde produkte kan krokodilvleis verbeter. Daar word aanbeveel dat verdere navorsing gedoen word. Sleutelwoorde: Krokodilvleis Voedselinnovasie Verbruikersaanvaarding Nuwe kosprodukte vii CONTENTS DECLARATION ………………………………………………………………………………………………………………………………………………….iii ACKNOWLEDGEMENTS ............................................................................................................................. iv DEDICATION ……………………………………………………………………………………………..……………………………………………..……… v ABSTRACT ……………..………………………………………………….……………………………………………………………………. vi OPSOMMING ………………………………………………………………………………………………………………………………………………... vii LIST OF TABLES …………………………………………………………………………………………………………………………………………..... xiii LIST OF FIGURES ……………………………………………………………………………………………………………………………..…....………. xv LIST OF ADDENDA ………………………………………………………………………………………………………………………………..…….... xvi CHAPTER 1: THE STUDY IN PERSPECTIVE ................................................................................................ 1 1.1 INTRODUCTION ................................................................................................................................. 1 1.2 PROBLEM STATEMENT ....................................................................................................................... 3 1.3 JUSTIFICATION OF RESEARCH .............................................................................................................. 3 1.4 RESEARCH AIM AND OBJECTIVES ........................................................................................................
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