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. On 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.

The Nutritional Profile and Technological Properties of Rabbit Meat

“…Moreover, the low myoglobin content in rabbit meat limits the development of nitrosyl-myoglobin, which is created in the reaction between myoglobin and nitrites. As already mentioned, rabbit meat is rich in polyunsaturated fatty acids, which are unstable and susceptible to oxidation, the products of which lead to the metmyoglobin formation and, consequently, a decrease in redness (Ignacio et al, 2019). However, lipid oxidation is less expressed in rabbit meat than in red meats, since it is poorer in iron, which acts as a pro-oxidant (Cullere & Dalle Zotte, 2018).…”

“…Compared to other animal species, rabbit meat contains a low amount of myoglobin (0.02% of wet muscle weight) (Carrillo-Lopez et al, 2021) and, consequently, it has relatively light (L*), with a low redness (a*) and yellowness (b*) contribution. According to Ignacio et al (2019), the lightness of meat products increases significantly with the addition of rabbit meat, while the redness significantly decreases. Moreover, the low myoglobin content in rabbit meat limits the development of nitrosyl-myoglobin, which is created in the reaction between myoglobin and nitrites.…”

Modern trend – health products with microalgae

“…Крім того, міститься значно більше вітамінів, зокрема В 6 , В 12 , РР, ніж в яловичині. У ньому багато заліза, фосфору і кобальту, у достатній кількості є марганець, фтор і калій (Ignacio et al, 2020).…”