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

Ignácio, 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

Cited by 5 publications

(1 citation statement)

References 33 publications

(40 reference statements)

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“…Крім того, міститься значно більше вітамінів, зокрема В 6 , В 12 , РР, ніж в яловичині. У ньому багато заліза, фосфору і кобальту, у достатній кількості є марганець, фтор і калій (Ignacio et al, 2020).…”

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Modern trend – health products with microalgae

2022

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The article presents the results of research on minced nutria, rabbit, chicken meat with the addition of chlorella microalgae and lentil flour to enrich the product with essential substances and expand the range of health products. The use of microalgae in food is quite effective because they are an alternative source of micro- and macronutrients that are essential for human health. The research of the influence of vegetable raw materials on the quality indicators of meat loaves with the use of dietary meat was conducted. It is proposed to use chlorella additive “Vegan Prod” (powder), in the amount of 3 % of minced meat weight as part of the recipe of meat loaves. According to the results of organoleptic evaluation, the addition of 3 and 2 % lentil flour to the minced microalgae of chlorella “Vegan Prod” per 100 kg of raw materials creates the preconditions for improving the functional and technological properties of finished products. According to the results of studies of meat breads before and after baking the mineral composition of trace elements K, Mg, P, their content was doubled after heat treatment, which is explained by the addition of “Vegan Prod” chlorella and lentil flour to the recipe, increasing them as a result of decreasing moisture content in the finished product. However the use of chlorella “Vegan Prod”, although it affects the color change of the product, but does not worsen the overall score on organoleptic parameters. The use of dietary meat of nutria, rabbit and poultry in the recipe of meat loaves affects the stabilization of the structure, organoleptic properties and increases the yield of the finished product.

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Section: вступunclassified

Modern trend – health products with microalgae

2022

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New insights in improving sustainability in meat production: opportunities and challenges

Kumar

Abubakar

Verma

et al. 2022

Critical Reviews in Food Science and Nutrition

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Meat fermentation at a crossroads: where the age-old interplay of human, animal, and microbial diversity and contemporary markets meet

Leroy

Charmpi

Vuyst

2023

FEMS Microbiology Reviews

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Despite being part of the now often unfavourably perceived category of processed meats, fermented meats remain of substantial nutritional, economic, and cultural importance in today's foodscapes. This translates into a vast assortment of different products. Fermentation is driven by microorganisms (e.g. in fermented sausages), although the terminology is sometimes used to also designate products in which microbial contributions are less dominant and that depend primarily on the activity of endogenous meat enzymes (e.g. in raw hams). A summary is given of the main microbial groups that characterize various types of meat and, in particular, their fermented derivatives. Moreover, it is argued that producers of fermented meat products struggle to adapt to a contemporary dietary context of change. On the one hand, they wish to reassure consumers by reaffirming the position of fermented meat products as traditional strongholds. On the other hand, producers are trying to alleviate some of the perceived concerns through technological innovation, for instance related to the impact of processing on food safety and health. This review raises the point that these sometimes contradictory trends can affect the choice of meat type, ingredients, and processing parameters, and how these choices, in turn, can affect microbial diversity.

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

Cited by 5 publications

References 33 publications

Modern trend – health products with microalgae

Modern trend – health products with microalgae

New insights in improving sustainability in meat production: opportunities and challenges

Meat fermentation at a crossroads: where the age-old interplay of human, animal, and microbial diversity and contemporary markets meet

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