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Volume 3
Issue 2
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Gastronomy, Volume 3, Issue 2 (June 2025) – 2 articles

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13 pages, 261 KiB  
Article
Effect of Marinade of Fermented Unpasteurised Fruit Vinegars on Poultry Meat Quality
by Magdalena Dykiel, Angelika Uram-Dudek and Iwona Wajs
Gastronomy 2025, 3(2), 7; https://doi.org/10.3390/gastronomy3020007 - 25 Apr 2025
Viewed by 103
Abstract
The aim of the study undertaken was to determine the effect of a marinade using unpasteurised fruit vinegars and spirit vinegar, on the quality of raw poultry meat fresh (F) and after thawing (S). The raw material for the study was chicken breast [...] Read more.
The aim of the study undertaken was to determine the effect of a marinade using unpasteurised fruit vinegars and spirit vinegar, on the quality of raw poultry meat fresh (F) and after thawing (S). The raw material for the study was chicken breast muscle fillets. The meat was divided into two batches (F and S). This study evaluated the potency of unpasteurized quince, apple, grape and cherry fruit vinegars. The effect of the type of fruit vinegar used in the marinating process on the pH value of the meat was shown. Meat (F) marinated in fruit vinegars had a lower pH (4.55–5.04 pH) compared to the control group (5.65 pH). When poultry meat (F, S) was marinated in fruit vinegars, there was a brightening of colour, as evidenced by the higher values of the (L*) component. The use of vinegar in marinating poultry affected the rheological characteristics: hardness, elasticity, chewiness, gumminess, adhesiveness, cohesiveness, stringiness and bumpiness (p < 0.05) depending on the type of fruit vinegar used. The type of poultry meat used (F) and (S) in the marinating process had an effect (p < 0.05) on hardness, springiness, chewiness adhesiveness, and bumpiness, but not on their (p > 0.05) gumminess, cohesiveness, stringiness. Using unpasteurized fruit vinegars to marinate poultry meat can be an attractive alternative to commonly used marinades. Full article
18 pages, 1982 KiB  
Review
The Role of Sensory Cues in Promoting Healthy Eating: A Narrative Synthesis and Gastronomic Implications
by Kosuke Motoki, Jaewoo Park and Taku Togawa
Gastronomy 2025, 3(2), 6; https://doi.org/10.3390/gastronomy3020006 - 25 Mar 2025
Viewed by 349
Abstract
Many consumers today pursue health goals to adopt healthier behaviors, and interest in promoting healthy eating habits in gastronomy is growing. Empirical evidence demonstrates that sensory cues (e.g., food color, food shapes, and background music) influence healthy eating behavior. However, the theoretical understanding [...] Read more.
Many consumers today pursue health goals to adopt healthier behaviors, and interest in promoting healthy eating habits in gastronomy is growing. Empirical evidence demonstrates that sensory cues (e.g., food color, food shapes, and background music) influence healthy eating behavior. However, the theoretical understanding of how sensory cues shape healthy food choices remains unclear. Specifically, this study develops the sensory–healthy eating model, a theoretical framework that explains how and when sensory cues influence healthy eating behavior (e.g., food choices and intake). By integrating related theories and empirical findings across interdisciplinary fields, we identify which sensory cues shape healthy eating and the psychological processes through which they operate. The theoretical model proposes that (1) sensory cues evoke cognitive (higher evaluation, lower potency, lower activity) and/or affective responses (positive valence, lower arousal), (2) these responses shape the perceived healthiness of foods based on their characteristics and quantity, and (3) the influence of perceived food healthiness on healthy eating behavior is stronger for consumers with health goals or motives. Our model provides a valuable framework for researchers and practitioners in marketing, food science, and gastronomy to promote healthy eating behavior. Full article
(This article belongs to the Special Issue Feature Papers in Gastronomic Sciences and Studies)
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