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<0.05 for 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.
Highlights
The exponential growth of human population in developing nations has stimulated the demand for meat
In 2006, it was estimated that there would be a deficit of red meat from cattle, camel, and sheep by 2016 [1]. This corresponds with global projections whereby, by 2020, meat consumption by developing nations is expected to expand from 52% currently to 63% of total meat consumption worldwide [2]
Only a few meat processors have focused on introducing processed rabbit meat products for the consumers [4]
Summary
The exponential growth of human population in developing nations has stimulated the demand for meat. In 2006, it was estimated that there would be a deficit of red meat from cattle, camel, and sheep by 2016 [1] This corresponds with global projections whereby, by 2020, meat consumption by developing nations is expected to expand from 52% currently to 63% of total meat consumption worldwide [2]. Owing to their rapid reproduction, rabbits have the potential to offer the much-needed alternative source of proteins and meet the anticipated deficits. The processed rabbit meat products (e.g., meat patties and sausages) available currently are made from coarsely ground meat [5]. Some of the risks include introduction of bones to food during preparation because rabbit bones tend to produce bone fragments more if compared with pork, beef, and poultry [5]
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