Sensorisk optimering av en musselsoppa för äldre konsumenter i Europa

: ett delarbete i utvecklingen av hållbara rätter från havet

Abstract

There are high demands on readymade meals when it comes to both the look of the food and the way the meal is packaged to ensure the produce is cooked in the best and most nutritious way.

This rapport is about seeing if there is a difference in taste and texture between two different conservation methods for a premade mussel soup. A survey to see if the soup is more appealing if served with the mussels in their shell or deshelled was made and also an comparison of a cultural input on the food choices, how important the hygiene is when it comes to food and the participants overall food interest to get an overall comparison of Swedish and French participants

the aim is to complete a sensory optimization of a mussel soup which was developed for old aldults.