Sensory analysis and texture profile of chorizo using blends of rabbit meat and textured soybean protein
PDF
XML

Keywords

rabbit meat
raw sausage
textured soybean
sensory analysis carne de conejo
chorizo
soya texturizada
análisis sensorial

Abstract

Rabbit meat usage in processed products is low. However, rabbit meat raw sausage can be an alternative to increase this meat’s market share. The objective of this study was to determine the effect of blending textured soybean protein and rabbit meat on the texture profile analysis and sensory properties of the chorizo. Five treatments were designed, one control and another four using blends of rabbit meat and textured soybean in ratios of 10, 20, 30 and 40%. Measurements were water activity, texture profile analysis, and color, while a sensory test was conducted at the end of experiments for four treatments. The main results indicate that Aw and pH values decreased (p< 0.05), while b* value increased with storage time (p<0.05). L* value decreased after 7 d vacuum packing, but then increased after 14 d. Treatment with 20% of textured soybean results in less hardness and more springiness. Sensory analysis indicates that there is not significant difference in odor global appearance in all treatments (p>0.05), but color, hardness and taste were different (p<0.05). In conclusion, textured soybean protein can be blended with rabbit meat for processing chorizo. The meat product obtained has sensorial characteristics, a texture profile, Aw and color acceptable for this kind of raw sausage, especially in blends with 20 and 30% of textured soybean protein. Moreover, the blend of these two meat ingredients improved nutritional properties and could therefore be offering as a functional meat product.
https://doi.org/10.21640/ns.v10i21.1601
PDF
XML

References

Asgar, MA, Falizah, A, Huda, N, Bhat, R, Karim A.A. (2010). Non meat protein alternatives as meat extenders and meat analogs. Critical Reviews in Food Science and Food Safety. 9:513-529.

Carvalho, GR, Milani, TMG, Trinca, NRR, Nagai, LY, Barreto, ACS. (2017). Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger. Food Science and Technology Campinas. 37:10-16.

Chodová, M, Tumová, E. (2013). The effect of feed restriction on meat quality of broiler rabbits: A review. Scientia Agriculturae Bohemica. 44:55-62.

Cobos Velasco, JE, Soto Simental, S, Alfaro Rodríguez, RH, Aguirre Álvarez, G, Rodríguez Pastrana, BR, González Tenorio, R. (2014). Evaluación de parámetros de calidad de chorizos elaborados con carne de conejo, cordero y cerdo, adicionados con fibra de trigo. Nacameh. 8:50-64.

Dalle Zotte, A, Celia, C, Szendro, Z. (2016). Herbs and spices inclusion as feedstuff or additive in growing rabbit diets and as additive in rabbit meat: A review. Livestock Science. 189:82-90.

Egbert, WR, Payne, CT. (2009). Plant protein. In: Ingredients in Meat Products. R. Tarté (ed.). Springer. NY, USA.

Gimeno, O, Ansorena, D, Astiasaraín, I, Bello, J. (2000). Characterization of chorizo de Pamplona: instrumental measurements of colour and texture. Food Chemistry. 69:195-200.

Gök, V, Akkaya, L, Obuz, E, Bulut, S. (2012). Effect of ground poppy seed as a fat replacer on meat burgers. Meat Science. 89:400-404.

González-Tenorio, R, Caro-Canales, I, Soto-Simental, S, Rodríguez Pastrana, BR, Mateo, J. (2012). Características microbiológicas de cuatro tipos de chorizo comercializados en el Estado de Hidalgo, México. Nacameh 6:25-32.

González-Tenorio, R., Totosaus, A., Caro, I. Mateo, J. (2013). Caracterización de propiedades químicas y fisicoquímicas de chorizos comercializados en la zona centro de México. Información Tecnológica. 24:3-14.

Hidayat, BT, Wea, A, Andriat, N. (2018). Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable proteins. Food Research. 2:20-31.

Hoogenkamp, HW. (2004). Soy Protein Essentials. In: Soy Protein and Formulated Meat Products. Ed. Hoogenkamp, H. Cambridge, MA. USA. CABI Publishing.

Jalal, H, Mir, S, Wani, SA, Sofi, AH, Pal, MA, Rather, F. (2013). Development of low fat meat products. International Journal of Food Nutrition and Safety. 4:98-107.

Londero, PMG, Prestes, RC, Roman, SS, Kubota, EH, Hübscher, GH, Silva, CG, Fischer, L, Alves, J. (2015). Development of functional beef meatball using landrace common bean flour as a substitute for meat and textured soy protein. International Food Research. Journal. 22:2041.

Malav, OP, Talukder, S, Gokulakrishnan, P, Chand, S. (2015). Meat analogue: A review. Critical Reviews in Food Science and Nutrition. 55:1241-1245.

Nishinari, K, Fang, Y, Guo, S, Phillips, GO. (2014). Soy protein: A review on composition, aggregation and emulsification. Food Hydrocolloids. 39:301-318.

Omwamba, M, Mahungu, SM, Faraj, AK (2014). Effect of texturized soy protein on quality characteristics of beef samosas. International Journal of Food Studies. 3:74-8.

Orcutt, MW, Mcmindes, MK, Chu, H, Mueller, IN, Bater, B, Orcutt, AL. (2006). Textured soy protein utilization in meat and meat analog products. In: Soy Applications in Food. Ed. M.N. Riaz. Boca Ratón, Fl. USA: CRC Press.

Para, PA, Ganguly, S, Wakchaure, R, Sharma, R, Mahajan, T, Praveen, PK. (2015). Rabbit Meat has the Potential of Being a Possible Alternative to Other Meats as a Protein Source: A Brief Review. Inter. Journal of Pharmacological and Biomedical Research. 2:17-19.

Porcella, MI, G, Sánchez, G, Vaudagna, SR, Zanelli, ML, Descalzo, AM, Meichtri, LH, Gallinger, MM, Lasta, JA. (2001). Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage. Meat Science. 57 :437-443.

Singh, P, Kumar, R, Sabapathy, SN, Bawa, AS. (2008). Functional and edible uses of soy protein products. Comprehensive Reviews in Food Science and Food Safety. 7:14-28.

Tavarez, RS, Cruz, AG, Oliveira, TS, Braga, AR, Reis, FA, Hora, IMC, Teixeira, RCI, Ferrerira, EF. (2007). Processing and sensorial acceptance of rabitt hamburguer. Ciência e Tecnologia Alimentos, Campinas, 27(3): 633-636.

Tirado, D, Acevedo, D, Montero, P. (2015). Calidad microbiológica, fisicoquímica, determinación de nitritos y textura de chorizos comercializados en Cartagena (Colombia). Revista U.D.C.A Actividades de. Divulgación Científica. 18:189.

UNE-87024-1. (1995). Análisis Sensorial. Guía General para la selección, entrenamiento y control de jueces. Parte1: Catadores. AENOR.

UNE-ISO-8587. (2010). Análisis sensorial. Metodología. Ordenamiento. AENOR.

Yadav, SK, Tanwar, VK, Sharma, JK, Yadav, S. (2013). Effect of added soy protein on physicochemical properties of chevon patties. Journal of Meat Science and Technology. 1:35-39.