CHANGES IN RABBIT MEAT SAUSAGES QUALITY CONTAINING DEFATTED SOY MEAL DURING COLD STORAGE. | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 22, Volume 90, Issue 2, July 2012, Page 813-822 PDF (245.23 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2012.161212 | ||||
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| Authors | ||||
| HANAA A. ABDEL AZIZ,1; SAAD A. HALLABO2; FATH-ALLA A. EL-WAKEIL2 | ||||
| 1Meat and Fish Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. | ||||
| 2Food Science and Technology Department, Faculty of Agriculture, Cairo University, Egypt | ||||
| Abstract | ||||
| Because rabbits are characterized by high reproductivity, rapid growth, marked ability of utilizing vegetable wastes and roughages as well as high fiber rations, rabbit meat might be aid in preparation of new products. In this investigation, sausage was prepared of rabbit meat without and with replacement of 20 % meat with equal amount of diluted defatted soy meal (DSM) at the ratio (1:2 DSM to water). Then moisture, protein, fat, ash, fiber and carbohydrates contents, the emulsifying capacity (EC), the water holding capacity (WHC), the plasticity and the cooking (boiling and frying) losses, total soluble nitrogen (TSN), total volatile nitrogen (TVN) content and thiobarbituric acid (TBA) values and tenderness and color measurements were determined at zero time and during cold-storage as indicator on the changes in chemical composition, physical and sensory properties respectively, to study the quality properties of rabbit meat sausages containing (0 % and 20 % DSM). From the results, it could be noticed that the replacement of meat by DSM increased moisture, ash, fiber and carbohydrates contents, EC, WHC, plasticity and tenderness and decreased protein and fat contents, the cooking (boiling and frying) losses, TSN, TVN content, TBA values and the intensity of the red color at zero time. During cold-storage of the prepared sausages it could be noticed that the moisture and protein contents, EC, WHC, plasticity, TSN, tenderness and the intensity of the red color were found to decrease progressively and the fat, ash, fiber and carbohydrates contents, the cooking (boiling and frying) losses, TVN content and TBA values were apparently increased, but the rate of decrease and increase was less for sausage containing 20 % DSM. | ||||
| Keywords | ||||
| Rabbit meat sausage; defatted soy meal (DSM); quality and cold-storage | ||||
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