Evaluación de las propiedades fisicoquímicas y sensoriales de Nuggets de conejo usando harina de Okara de garbanzo
DOI:
https://doi.org/10.29105/idcyta.v8i1.74Keywords:
Meat rabbit, by-product, emulsion, meat product, sensory evaluationAbstract
Rabbit meat stands out for its potential nutritional characteristics, for a society that demands less fatty and higher protein meats. Okara is a by-product of the production of vegetable beverages of high nutritional and technological quality that can be used to produce a wide variety of food products. The objective of the present work was to elaborate a nugget with rabbit meat and dried chickpea Okara (OGS) to evaluate its physicochemical attributes and sensory acceptability. The methodology was based on formulations with different percentages of rabbit meat and OGS in pre-cooked and toasted nuggets. Color, pH and texture were determined, and a sensory analysis was carried out to compare the samples with commercial products. The results of color and texture in each formulation did not show significant effects (P<0.05). The information for the sensorial evaluation among the panelists showed no significant effects. Likewise, obtaining a nugget with rabbit meat and OGS can improve the sensory acceptance of this type of meat.
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Copyright (c) 2023 D. Carbajal-Padilla, L.P. Escobar-Escobar, G. Fernández-Villanueva, D.A. Ochoa-Montes, M.E. Sosa-Morales, J.A. Gómez-Salazar
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