000126604 001__ 126604
000126604 005__ 20241125101152.0
000126604 0247_ $$2doi$$a10.1016/j.ijgfs.2023.100765
000126604 0248_ $$2sideral$$a134067
000126604 037__ $$aART-2023-134067
000126604 041__ $$aeng
000126604 100__ $$0(orcid)0000-0002-3244-4699$$aHonrado, Adrián$$uUniversidad de Zaragoza
000126604 245__ $$aDry cured low-fat rabbit sausage: A much healthier disruptive food that enhances rabbit meat consumption
000126604 260__ $$c2023
000126604 5060_ $$aAccess copy available to the general public$$fUnrestricted
000126604 5203_ $$aThe main objective of this research was to develop a fuet from rabbit meat with reduced fat and salt content to encourage rabbit consumption and to find out consumer preference for this innovative food compared to retail fuet. Two products were designed: F5, containing fat and F4, where fatty tissue was substituted by konjac gum. In both, salt was partially substituted by KCl. These products, in comparison to commercial ones (pork, chicken and turkey), showed a reduction of at least 40% in the total energy value while protein raised on average 57.81% because of the lower fat content of rabbit and konjac gum use. In addition, there was a decrease in the salt content of approximately 19.50%. The above represents a huge competitive advantage for these new products from a nutritional point of view. The rabbit fuets were characterised by a spicy taste, slightly sour smell, and succulence, lower than in commercial fuets. It could be concluded that the rabbit fuet had a higher protein and lower fat and salt content than commercial fuets. However, they were less juicy and less succulent and therefore consumers preferred the commercial ones. The use of konjac gum does not seem to have any effect on this type of cured product.
000126604 536__ $$9info:eu-repo/grantAgreement/ES/UZ/OTRI-2020-0374
000126604 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000126604 590__ $$a3.2$$b2023
000126604 592__ $$a0.62$$b2023
000126604 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b68 / 173 = 0.393$$c2023$$dQ2$$eT2
000126604 593__ $$aCultural Studies$$c2023$$dQ1
000126604 593__ $$aFood Science$$c2023$$dQ2
000126604 594__ $$a5.3$$b2023
000126604 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000126604 700__ $$aLahoz, Carmen
000126604 700__ $$0(orcid)0000-0001-9660-8579$$aCalanche, Juan B.$$uUniversidad de Zaragoza
000126604 700__ $$0(orcid)0000-0002-3764-0189$$aBeltrán, José A.$$uUniversidad de Zaragoza
000126604 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000126604 773__ $$g33 (2023), 100765 [10 pp.]$$tInternational Journal of Gastronomy and Food Science$$x1878-450X
000126604 8564_ $$s6233836$$uhttps://zaguan.unizar.es/record/126604/files/texto_completo.pdf$$yVersión publicada
000126604 8564_ $$s2610763$$uhttps://zaguan.unizar.es/record/126604/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000126604 909CO $$ooai:zaguan.unizar.es:126604$$particulos$$pdriver
000126604 951__ $$a2024-11-22-12:07:31
000126604 980__ $$aARTICLE