Effects of Microencapsulated Natural Preservatives on Meat Texture and Consumer Perception

Nisin and avocado peel extract are effective alternatives to synthetic preservatives, but they may alter sensory properties or lose their effectiveness. To address this, these compounds are microencapsulated to protect them, control their release, and mask undesirable flavors. However, using microcapsules can significantly affect food's texture, juiciness, color, and other sensory attributes. This study analyzed the sensory characteristics, texture, and consumer preferences for minced meat containing microcapsules of nisin and avocado peel extract (MNE), minced meat with empty microcapsules (EM), minced meat without microcapsules (C), and minced meat with avocado peel extract (AE). An A-Not-A test modified with an R-index was conducted with 80 consumers, revealing differences between EM and MNE compared to C. A check-all-that-apply test showed that texture, juiciness, and consommé flavor were statistically different in AE samples but not in the microencapsulated treatments. Additionally, an overall liking test indicated that both EM and MNE were rated close to “neither like nor dislike,” similar to sample C. A preference ranking test found no significant differences among the samples. Sensory changes were linked to reduced water loss during cooking and differences in hardness and cohesiveness in EM and MNE compared to the control, as measured by texture profile analysis. Thus, microencapsulation of additives presents a promising option for the food industry.