Original scientific paper
https://doi.org/10.31727/m.25.6.4
Rabbit meat in production of frankfurters
Mateja Lušnic Polak
; Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Tomaž Polak
; Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Katja Lekše
; Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Lea Demšar
; Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Abstract
Meat is the most important source of protein, essential amino acids, minerals and B-complex vitamins in our diet. From the nutritional point of view, rabbit meat has a favourable composition due to its relatively low-fat content and belongs to dietary foods. At the same time, consumers of rabbit meat also recognize the typical delicate flavour and distinct tenderness of rabbit meat. For purpose to increase the consumption of rabbit meat products, we prepared and evaluated rabbit frankfurters with the addition of pork back fat and/or sunflower oil (rich in monounsaturated fatty acids, favourable ratio of n-3/ n-6 fatty acids) and without the addition of phosphate. The results showed that the frankfurters with pork back fat are more acceptable from a sensory point of view. The absence of phosphate results in a lighter, less rubbery texture, and at the same time the oxidation process is faster. It can be concluded that rabbit meat is suitable for processing into meat products, especially when combined with vegetable oils, which gives good results, as such a product approaches the optimal fatty acid composition and thus has a positive effect on the health of the consumer.
Keywords
rabbit meat; frankfurters; chemical composition; sunflower oil; pork back fat; sensory properties
Hrčak ID:
312418
URI
Publication date:
14.12.2023.
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