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Evaluation of Consumer Acceptance of Lamb Meat Coated With Plantago lanceolata Mucilage Containing the Probiotic Bacterium Lacticaseibacillus rhamnosus CWKu-12: An Experimental and Modeling Study
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A Mirzaei *    , A Abdoshahi , B Alizadeh Behbahani , F Falah |
| Department of Agricultural Economics, Faculty of Agriculture Engineering and Rural Development, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. , amirzaei@asnrukh.ac.ir |
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Abstract: (40 Views) |
Background and Objectives: Modeling consumer acceptance of products with edible coatings having antimicrobial and antioxidant properties is crucial for marketing and commercializing these products in the food industry. This study was conducted to evaluate and predict consumer acceptance of lamb meat coated with edible materials having antimicrobial and antioxidant properties.
Materials and Methods: To achieve the objective of the present study, an edible bioactive coating of Plantago lanceolata mucilage enriched with cell-free supernatant of probiotic Lacticaseibacillus rhamnosus CWKu-12 was prepared and used to coat lamb meat. Then, microbial population parameters (including TVC, PTC), pH, moisture, hardness, and oxidation status (including PV, TBA) were measured and the consumer acceptance score parameter was predicted using the Gaussian Process Regression (GPR) model.
Results: The results showed that the prediction accuracy of the GPR model based on RMSE, MAPE, and R2 criteria was 0.248, 2.330, and 0.971, respectively, indicating the high power of this model in predicting consumer acceptance of coated lamb meat. Additionally, the sensitivity analysis results showed that PV, PTC, and moisture percentage parameters had the most significant effect on the consumer acceptance score.
Conclusion: According to the findings, with the values of the input parameters, the proposed GPR model can be used to evaluate consumer acceptance of lamb meat with different edible coatings, taking a significant step towards the commercialization of these products.
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| Keywords: Consumer acceptance, Plantago lanceolata, Probiotic, Gaussian Process Model, Antioxidant properties |
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Full-Text [PDF 652 kb]
(6 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2025/01/17 | Accepted: 2025/02/26
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