Interaction among Nutritive, Textural, and Sensory Properties of Rabbit Sausages

Abstract

The nutritive, textural, and sensory properties of commercial fresh rabbit sausages and their interactions were evaluated. The mean contents of moisture, protein, fat, ash, and carbohydrate were 43.89 ± 1.66%, 9.82 ± 2.71%, 22.37 ± 1.7%, 2.99 ± 0.10%, and 20.94 ± 3.05%, respectively. Conversely, the mean values of hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness were 103.36 ± 3.48 N, −4.54 ± 1.58 N s, 3.38 ± 0.67 mm, 0.15 ± 0.03, 16.07 ± 3.20 N, and 55.73 ± 20.44 N mm, respectively. The moisture and protein contents showed significant negative correlation while three remaining nutritive properties showed significant positive correlation with textural properties (P<0.05for all parameters). The score for nonparametric ranking of sensory properties like appearance/colour, flavour, juiciness, and tenderness ranged from 28.28 to 38.78, 29.41 to 35.91, 30.06 to 37.38, 26.75 to 40.69, and 29.03 to 36.75, respectively. In conclusion, rabbit sausages formulated with low quantities of moisture and protein result in hard sausages with low acceptability by sensory panellist. To improve the sausages, it is recommended that processors develop an optimal formulation.

Evaluación sensorial de embutido tipo chorizo a base de carne de conejo

“…The current information about sausage based on rabbit meat and its acceptance are scarce. In the present study the results of experiment 1 show that the general acceptance of the product obtained an acceptable rating, (Wambui et al, 2016) mentions that in rabbit sausages there is a significant influence between the sensorial properties of the product and its chemical composition . In spite of having been accepted by the participants, the "color" aspect of the rabbit chorizo, obtained the lowest rating according to the established hedonic scale (Pérez and Andújar, 2000) and (Triki et al 2013) mention that color is the factor that most influences the appearance of a product and acts as a selection factor by the consumer, however (Quintero -Salazar et al, 2011) states that the color assessment in sausages is mostly subjective.…”

Effect of Lactic Acid Bacteria and Yeasts towards Chemical, Physical and Organoleptic Qualities of Mutton Salami

“…According to Wambui et al [25], a processed product like sausage, salami, hamburger, and meatball if implemented ISO Food Security System will make products which consumed by consumer become more safety from the health field.…”

“…Treatment LAB and yeast with a high concentration have a high water binding capacity. According to Wambui et al [31] that water binding capacity has a correlation with texture or tenderness, where sausage has a high water binding capacity will have a high juice flavor too so that will affect the quality of that sausage. Table 3, there is no different color on treatments, because the brown color on the mutton salami surface is the result of a browning or Maillard reaction.…”

“…Lactic Acid Bacteria and yeast as a starter in processing fermented sausage give an effect on a quality sensory especially smell. A compounds volatiles 6 rings that are 2metil-3-tetrahydrofuran, 2-pentil-puran, tiofen-2carbocsaldehid, 5-metiltiofuraldehid, 2-5 dimethyl and 2, 4, 5-trimethyl-oxazoline [15], [31].…”

Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages

“…The processed rabbit meat products (e.g., meat patties and sausages) available currently are made from coarsely ground meat, which have not gained much interest in the marketplace [ 17 ]. A recent study on commercial rabbit sausages in Kenya found out that they are of low quality [ 18 ]. Therefore, even though there is a big demand for meat of nutritional health benefits, rabbit meat has not been able to appeal to most consumers.…”