Effect of the addition of rabbit meat on the technological and sensory properties ofermented sausage
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/fst.02019 http://hdl.handle.net/11449/200688 |
Resumo: | 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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Effect of the addition of rabbit meat on the technological and sensory properties ofermented sausageFermented productsRabbit sausageSensory acceptabilitTexture profile analysisRabbit 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.Faculdade de Tecnologia de São José do Rio Preto – FATEC CampusLaboratório de Carnes e Produtos Cárneos Departamento de Engenharia e Tecnologia de Alimentos Instituto de Biociências Letras e Ciências Exatas Universidade Estadual Paulista “Júlio de Mesquita Filho” – UNESPLaboratório de Carnes e Produtos Cárneos Departamento de Engenharia e Tecnologia de Alimentos Instituto de Biociências Letras e Ciências Exatas Universidade Estadual Paulista “Júlio de Mesquita Filho” – UNESPFaculdade de Tecnologia de São José do Rio Preto – FATECUniversidade Estadual Paulista (Unesp)Ignacio, Eduardo OliveiraSantos, João Marcos DosSantos, Sylvio Eduardo Di JacinthoSouza, Camila Vespúcio Bis [UNESP]Barretto, Andrea Carla da Silva [UNESP]2020-12-12T02:13:22Z2020-12-12T02:13:22Z2020-06-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article197-204application/pdfhttp://dx.doi.org/10.1590/fst.02019Food Science and Technology, v. 40, p. 197-204.1678-457Xhttp://hdl.handle.net/11449/20068810.1590/fst.02019S0101-206120200005001972-s2.0-85087315661S0101-20612020000500197.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Science and Technologyinfo:eu-repo/semantics/openAccess2024-01-17T06:22:21Zoai:repositorio.unesp.br:11449/200688Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-01-17T06:22:21Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Effect of the addition of rabbit meat on the technological and sensory properties ofermented sausage |
title |
Effect of the addition of rabbit meat on the technological and sensory properties ofermented sausage |
spellingShingle |
Effect of the addition of rabbit meat on the technological and sensory properties ofermented sausage Ignacio, Eduardo Oliveira Fermented products Rabbit sausage Sensory acceptabilit Texture profile analysis |
title_short |
Effect of the addition of rabbit meat on the technological and sensory properties ofermented sausage |
title_full |
Effect of the addition of rabbit meat on the technological and sensory properties ofermented sausage |
title_fullStr |
Effect of the addition of rabbit meat on the technological and sensory properties ofermented sausage |
title_full_unstemmed |
Effect of the addition of rabbit meat on the technological and sensory properties ofermented sausage |
title_sort |
Effect of the addition of rabbit meat on the technological and sensory properties ofermented sausage |
author |
Ignacio, Eduardo Oliveira |
author_facet |
Ignacio, Eduardo Oliveira Santos, João Marcos Dos Santos, Sylvio Eduardo Di Jacintho Souza, Camila Vespúcio Bis [UNESP] Barretto, Andrea Carla da Silva [UNESP] |
author_role |
author |
author2 |
Santos, João Marcos Dos Santos, Sylvio Eduardo Di Jacintho Souza, Camila Vespúcio Bis [UNESP] Barretto, Andrea Carla da Silva [UNESP] |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Faculdade de Tecnologia de São José do Rio Preto – FATEC Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Ignacio, Eduardo Oliveira Santos, João Marcos Dos Santos, Sylvio Eduardo Di Jacintho Souza, Camila Vespúcio Bis [UNESP] Barretto, Andrea Carla da Silva [UNESP] |
dc.subject.por.fl_str_mv |
Fermented products Rabbit sausage Sensory acceptabilit Texture profile analysis |
topic |
Fermented products Rabbit sausage Sensory acceptabilit Texture profile analysis |
description |
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 |
2020-12-12T02:13:22Z 2020-12-12T02:13:22Z 2020-06-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1590/fst.02019 Food Science and Technology, v. 40, p. 197-204. 1678-457X http://hdl.handle.net/11449/200688 10.1590/fst.02019 S0101-20612020000500197 2-s2.0-85087315661 S0101-20612020000500197.pdf |
url |
http://dx.doi.org/10.1590/fst.02019 http://hdl.handle.net/11449/200688 |
identifier_str_mv |
Food Science and Technology, v. 40, p. 197-204. 1678-457X 10.1590/fst.02019 S0101-20612020000500197 2-s2.0-85087315661 S0101-20612020000500197.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Science and Technology |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
197-204 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1799965640850669568 |