Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage

IGNACIO, Eduardo Oliveira; SANTOS, João Marcos dos; SANTOS, Sylvio Eduardo Di Jacintho; SOUZA, Camila Vespúcio Bis; BARRETTO, Andrea Carla da Silva

doi:10.1590/fst.02019

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Original Article • Food Sci. Technol 40 (Suppl. 1) • June 2020 • https://doi.org/10.1590/fst.02019 copy

Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented sausages. In 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.

Keywords:
rabbit sausage; fermented products; texture profile analysis; sensory acceptability

	Treatments	Ripening time (Dias)
	Treatments	0	3	7	11	15
pH	C	6.23^a	4.97	4.88	4.92	4.82
	T1	6.15^ab	4.95	4.92	4.89	4.84
	T2	5.95^b	4.94	4.86	4.89	4.88
SEM		0.04	0.02	0.02	0.03	0.02
P value		0.021	0.787^ns	0.444	0.919	0.394

Moisture (%)	C	63.70	58.51	50.91^ab	44.63	40.76
	T1	60.23	58.05	48.76^b	43.09	40.83
	T2	60.52	58.19	52.27^a	44.26	41.66
SEM		0.91	0.43	0.61	0.48	0.42
P value		0.232	0.910^ns	0.049	0.406^ns	0.642^ns


Weight loss (%)	C	-	7.83^a	19.35^a	25.58	32.67
	T1	-	7.13^a	19.19^a	25.78	32.90
	T2	-	5.92^b	17.15^b	25.71	33.04
SEM		0.91	0.26	0.37	0.32	0.59
P value		0.232	0.007	0.011	0.970^ns	0.971^ns

Ripening process		Formulations			SEM	P value
Ripening process		C	T1	T2	SEM	P value
Initial	Protein	17.15^a	15.32^a	11.38^b	0.89	0.001
	Fat	6.20	9.85	7.46	0.96	0.322^ns
Final	Protein	22.79	22.82	20.61	0.64	0.306^ns
	Fat	25.30	23.48	23.55	1.8	0.884^ns

		Days					SEM	P value
		0	3	7	11	15	SEM	P value
L*	C	48.14^cC	56.18^bA	57.84^bA	54.33^B	52.92^bB	0.33	0.000
	T1	50.09^bC	56.72^abA	57.98^bA	54.79^B	53.24^bB	0.28	0.000
	T2	53.05^aD	57.93^aB	59.56^aA	55.43^C	56.34^aBC	0.26	0.000
SEM		0.36	0.26	0.27	0.25	0.32
P value		0.000	0.023	0.016	0.205^ns	0.000

a*	C	12.58^aA	11.41^aB	9.91^aC	11.36^aB	12.36^aA	0.13	0.000
	T1	11.95^aA	10.91^aBC	10.71^aC	10.75^bC	11.62^bAB	0.10	0.000
	T2	9.36^bA	8.86^bA	8.66^bB	9.04^cA	9.22^cA	0.07	0.017
SEM		0.20	0.14	0.17	0.13	0.17
P value		0.000	0.000	0.000	0.000	0.000

b*	C	15.93^abA	11.54^B	11.13^BC	10.74^C	10.73^C	0.15	0.000
	T1	16.08^aA	11.72^B	10.97^C	11.06^C	10.97^C	0.15	0.000
	T2	15.44^bA	11.67^B	11.02^C	11.05^C	10.82^C	0.14	0.000
SEM		0.01	0.08	0.07	0.07	0.08
P value		0.027	0.608^ns	0.629^ns	0.115^ns	0.446^ns

		Days						P value
		0	3	7	11	15
Hardness (N)	C	11.48^C	93.59^aB	152.89^aA	156.87^aA	161.66^abA	6.25	0.000
	T1	12.13^D	89.99^aC	131.89^abB	146.04^aB	172.35^aA	6.25	0.000
	T2	10.81^D	76.78^bC	117.92^bB	129.51^bAB	138.25^bA	5.08	0.000
SEM		0.25	2.04	5.73	2.67	4.38
P value		0.101^ns	0.001	0.044	0.000	0.004

Springiness (mm)	C	0.53^B	0.68^A	0.71^A	0.69^A	0.67^A	1.34	0.000
	T1	0.48^B	0.71^A	0.74^A	0.68^A	0.67^A	0.01	0.000
	T2	0.49^B	0.71^A	0.72^A	0.62^A	0.63^A	0.15	0.000
SEM		0.01	0.01	0.02	0.02	0.01
P value		0.109^ns	0.494^ns	0.790^ns	0.167^ns	0.447^ns

Cohesiveness	C	0.31^bC	0.64^bA	0.62^A	0.60^AB	0.56^B	0.02	0.000
	T1	0.30^bC	0.68^aA	0.59^B	0.61^B	0.58^B	0.01	0.000
	T2	0.36^aD	0.70^aA	0.64^B	0.59^C	0.58^C	0.01	0.000
SEM		0.01	0.01	0.01	0.03	0.01
P value		0.000	0.000	0.089^ns	0.664^ns	0.527^ns


Chewiness (N.mm^-1)	C	1.90^C	38.53^B	67.32^A	65.23^aA	60.36^abA	2.82	0.000
	T1	1.77^C	43.01^B	57.17^A	60.28^aA	67.70^aA	2.73	0.000
	T2	1.93^C	38.46^AB	55.86^A	48.54^bA	50.40^bA	2.38	0.000
SEM		0.07	1.21	3.08	2.00	2.07
P value		0.654^ns	0.225^ns	0.248^ns	0.002	0.002

	Appearance	Color	Odor	Flavor	Hardness	Global Acceptance
C	7.74^a	7.70^a	7.22	7.64	7.17	7.45
T1	7.26^a	7.22^a	7.10	7.48	7.53	7.32
T2	6.73^b	6.55^b	6.99	7.27	7.43	7.09
SEM	0.092	0.100	0.0933	0.091	0.087	0.084
p value	0.000	0.000	0.537^ns	0.249^ns	0.225^ns	0.202^ns

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[1] *Corresponding author: andrea.carla@unesp.br