000119648 001__ 119648
000119648 005__ 20240319080947.0
000119648 0247_ $$2doi$$a10.1016/j.meatsci.2022.108973
000119648 0248_ $$2sideral$$a129795
000119648 037__ $$aART-2022-129795
000119648 041__ $$aeng
000119648 100__ $$0(orcid)0000-0002-3244-4699$$aHonrado, Adrián$$uUniversidad de Zaragoza
000119648 245__ $$aLow-fat fresh sausage from rabbit meat: An alternative to traditional rabbit consumption
000119648 260__ $$c2022
000119648 5060_ $$aAccess copy available to the general public$$fUnrestricted
000119648 5203_ $$aThe 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.
000119648 536__ $$9info:eu-repo/grantAgreement/ES/UZ/OTRI-2020-0374
000119648 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000119648 590__ $$a7.1$$b2022
000119648 592__ $$a1.373$$b2022
000119648 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b12 / 142 = 0.085$$c2022$$dQ1$$eT1
000119648 593__ $$aFood Science$$c2022$$dQ1
000119648 594__ $$a12.6$$b2022
000119648 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000119648 700__ $$0(orcid)0000-0001-6892-4160$$aAínsa, Andrea
000119648 700__ $$0(orcid)0000-0002-1905-5883$$aMarquina, Pedro L.$$uUniversidad de Zaragoza
000119648 700__ $$0(orcid)0000-0002-3764-0189$$aBeltrán, José A.$$uUniversidad de Zaragoza
000119648 700__ $$0(orcid)0000-0001-9660-8579$$aCalanche, Juan B.$$uUniversidad de Zaragoza
000119648 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000119648 773__ $$g194 (2022), 108973 [10 pp.]$$pMeat sci.$$tMeat Science$$x0309-1740
000119648 8564_ $$s2079625$$uhttps://zaguan.unizar.es/record/119648/files/texto_completo.pdf$$yVersión publicada
000119648 8564_ $$s2696733$$uhttps://zaguan.unizar.es/record/119648/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000119648 909CO $$ooai:zaguan.unizar.es:119648$$particulos$$pdriver
000119648 951__ $$a2024-03-18-12:40:02
000119648 980__ $$aARTICLE