Low-fat fresh sausage from rabbit meat: An alternative to traditional rabbit consumption

Honrado, Adrián (Universidad de Zaragoza) ; Aínsa, Andrea ; Marquina, Pedro L. (Universidad de Zaragoza) ; Beltrán, José A. (Universidad de Zaragoza) ; Calanche, Juan B. (Universidad de Zaragoza)

Resumen: The study aimed at the development of fresh sausages using rabbit exclusively as raw material. The idea was to offer an innovative product to increase rabbit consumption. Also, to meet currently consumers' requirements, a low-fat version was made. Two final formulations, a control sausage and a low-fat version using konjac gum, were developed through an iterative process and stored in a MAP under refrigeration. Sensory, microbiological and physicochemical analyses were carried out on days 1, 6, 8 and 13 after packaging. The shelf-life of the sausages was determined according to a multivariate criterion. Results showed a significant reduction in fat content and energy value. Sensory analysis showed a decrease in characteristic aroma and flavour and an increase in rancid odour, while hardness and fragility decreased in the low-fat treatment. The shelf-life was 7 days for all treatments, concluding that the multivariate method was a powerful technique as physicochemical, microbiological and sensory criteria were considered.

Idioma: Inglés

DOI: 10.1016/j.meatsci.2022.108973

Año: 2022

Publicado en: Meat Science 194 (2022), 108973 [10 pp.]
ISSN: 0309-1740

Factor impacto JCR: 7.1 (2022)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 12 / 142 = 0.085 (2022) - Q1 - T1

Factor impacto CITESCORE: 12.6 - Agricultural and Biological Sciences (Q1)

Factor impacto SCIMAGO: 1.373 - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/UZ/OTRI-2020-0374

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)