Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage
Abstract Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented sausages. In addition, it has high levels of essential amino acids in its composition. Thus, the objective of this study was to evaluate the technological properties and sensorial acceptance of a fermented sausage produced with pork and rabbit meat. Three formulations were made: C1 (80% fresh lean pork + 20% pork back fat), T1 (40% fresh lean pork + 40% rabbit meat + 20% pork back fat) and T2 (80% rabbit meat + 20% pork back fat). Samples were evaluated for composition, texture profile, instrumental color, pH, weight loss, lipid oxidation and sensorial acceptance. The samples did not present significant differences between them for moisture, fat and protein contents. Regarding the aroma, flavor, hardness and overall acceptance, all samples presented similar mean values (P>0.05). The study showed that up to 40% of rabbit meat could be substituted in a fermented pork sausage without altering any of the sensorial attributes evaluated and with minimal effect on the technological parameters.
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2020
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oai:scielo:S0101-206120200005001972020-06-24Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausageIGNACIO,Eduardo OliveiraSANTOS,João Marcos dosSANTOS,Sylvio Eduardo Di JacinthoSOUZA,Camila Vespúcio BisBARRETTO,Andrea Carla da Silva rabbit sausage fermented products texture profile analysis sensory acceptability Abstract Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented sausages. In addition, it has high levels of essential amino acids in its composition. Thus, the objective of this study was to evaluate the technological properties and sensorial acceptance of a fermented sausage produced with pork and rabbit meat. Three formulations were made: C1 (80% fresh lean pork + 20% pork back fat), T1 (40% fresh lean pork + 40% rabbit meat + 20% pork back fat) and T2 (80% rabbit meat + 20% pork back fat). Samples were evaluated for composition, texture profile, instrumental color, pH, weight loss, lipid oxidation and sensorial acceptance. The samples did not present significant differences between them for moisture, fat and protein contents. Regarding the aroma, flavor, hardness and overall acceptance, all samples presented similar mean values (P>0.05). The study showed that up to 40% of rabbit meat could be substituted in a fermented pork sausage without altering any of the sensorial attributes evaluated and with minimal effect on the technological parameters.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.40 suppl.1 20202020-06-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500197en10.1590/fst.02019 |
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IGNACIO,Eduardo Oliveira SANTOS,João Marcos dos SANTOS,Sylvio Eduardo Di Jacintho SOUZA,Camila Vespúcio Bis BARRETTO,Andrea Carla da Silva |
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IGNACIO,Eduardo Oliveira SANTOS,João Marcos dos SANTOS,Sylvio Eduardo Di Jacintho SOUZA,Camila Vespúcio Bis BARRETTO,Andrea Carla da Silva Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage |
author_facet |
IGNACIO,Eduardo Oliveira SANTOS,João Marcos dos SANTOS,Sylvio Eduardo Di Jacintho SOUZA,Camila Vespúcio Bis BARRETTO,Andrea Carla da Silva |
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IGNACIO,Eduardo Oliveira |
title |
Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage |
title_short |
Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage |
title_full |
Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage |
title_fullStr |
Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage |
title_full_unstemmed |
Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage |
title_sort |
effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage |
description |
Abstract Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented sausages. In addition, it has high levels of essential amino acids in its composition. Thus, the objective of this study was to evaluate the technological properties and sensorial acceptance of a fermented sausage produced with pork and rabbit meat. Three formulations were made: C1 (80% fresh lean pork + 20% pork back fat), T1 (40% fresh lean pork + 40% rabbit meat + 20% pork back fat) and T2 (80% rabbit meat + 20% pork back fat). Samples were evaluated for composition, texture profile, instrumental color, pH, weight loss, lipid oxidation and sensorial acceptance. The samples did not present significant differences between them for moisture, fat and protein contents. Regarding the aroma, flavor, hardness and overall acceptance, all samples presented similar mean values (P>0.05). The study showed that up to 40% of rabbit meat could be substituted in a fermented pork sausage without altering any of the sensorial attributes evaluated and with minimal effect on the technological parameters. |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
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2020 |
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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500197 |
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