Physicochemical and Sensory Properties of Meat Floss Developed from Rabbit Meat and Different Oils
Abstract
Meat floss is a shredded meat product that is light, easy to pack and nutrient retaining which is produced traditionally from beef, in this study it was produced from rabbit meat to optimize the benefits associated with rabbit meat such as low fat, cholesterol and sodium. This study evaluated the physicochemical and sensory properties of rabbit meat floss (RMF) produced with different oil types. RMF was produced from rabbit meat by cooking, cooling, shredding and deep-frying was done in three cooking oils (Refined palm oil, soya oil and canola oil). The proximate composition (%) of the freshly prepared meat floss was determined. RMF types were assessed for sensory, and physicochemical properties alongside Thiobarbituric Acid Reactive Substances (TBARS[mg/100g]), in a completely randomized design. Only Ether extract was significantly different among the RMF, with Soya oil (62.00) being higher than others It was observed that TBARS was also higher in RMF with Soya oil (3.62) than others. There were no significant study differences across the sensory parameters. This showed that cooking oil type had no significant difference on the crude protein content of the product, or the ash content. The rabbit meat floss across all oil types were well accepted, with Soya oil standing out as the best for rabbit meat floss production.
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