Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage

Detalhes bibliográficos
Autor(a) principal: IGNACIO,Eduardo Oliveira
Data de Publicação: 2020
Outros Autores: SANTOS,João Marcos dos, SANTOS,Sylvio Eduardo Di Jacintho, SOUZA,Camila Vespúcio Bis, BARRETTO,Andrea Carla da Silva
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500197
Resumo: 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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spelling Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausagerabbit sausagefermented productstexture profile analysissensory acceptabilityAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500197Food Science and Technology v.40 suppl.1 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.02019info:eu-repo/semantics/openAccessIGNACIO,Eduardo OliveiraSANTOS,João Marcos dosSANTOS,Sylvio Eduardo Di JacinthoSOUZA,Camila Vespúcio BisBARRETTO,Andrea Carla da Silvaeng2020-06-24T00:00:00Zoai:scielo:S0101-20612020000500197Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-06-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage
title Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage
spellingShingle Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage
IGNACIO,Eduardo Oliveira
rabbit sausage
fermented products
texture profile analysis
sensory acceptability
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
author IGNACIO,Eduardo Oliveira
author_facet IGNACIO,Eduardo Oliveira
SANTOS,João Marcos dos
SANTOS,Sylvio Eduardo Di Jacintho
SOUZA,Camila Vespúcio Bis
BARRETTO,Andrea Carla da Silva
author_role author
author2 SANTOS,João Marcos dos
SANTOS,Sylvio Eduardo Di Jacintho
SOUZA,Camila Vespúcio Bis
BARRETTO,Andrea Carla da Silva
author2_role author
author
author
author
dc.contributor.author.fl_str_mv IGNACIO,Eduardo Oliveira
SANTOS,João Marcos dos
SANTOS,Sylvio Eduardo Di Jacintho
SOUZA,Camila Vespúcio Bis
BARRETTO,Andrea Carla da Silva
dc.subject.por.fl_str_mv rabbit sausage
fermented products
texture profile analysis
sensory acceptability
topic rabbit sausage
fermented products
texture profile analysis
sensory acceptability
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.
publishDate 2020
dc.date.none.fl_str_mv 2020-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500197
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500197
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.02019
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.40 suppl.1 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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