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Abanico veterinario

versión On-line ISSN 2448-6132versión impresa ISSN 2007-428X


CRUZ-BACAB, Luis; BAEZA-MENDOZA, Lourdes; PEREZ-ROBLES, Leonor  y  MARTINEZ-MOLINA, Itzel. Sensorial assessment of “chorizo” as a type of sausage based on rabbit meat. Abanico vet [online]. 2018, vol.8, n.1, pp.102-111. ISSN 2448-6132.

Rabbit meat is a viable option to meet the qualitative and nutritional demands of the current consumers, due to its easy digestion, high protein content and unsaturated fatty acids, low-fat concentration. Despite its nutritional characteristics, this meat is not widely accepted in Mexico, so it is necessary to develop products that favor its acceptance. In the present study, two experiments were carried out using sensory tests to evaluate the acceptance of a sausage type made from rabbit meat. Experiment one consisted of a sensorial test of the sausage with 24 hours of rest after its elaboration, through a hedonic scale with values from 1 to 10 where 1 corresponded to the lowest score and 10 to the highest. Experiment two was developed by a sensorial test for a matured sausage at 48, 120, 216 and 312 hours, with the hedonic scale established for experiment one. The evaluated aspects of the product were: color, smell, flavor, texture and overall, the results were analyzed by means of descriptive statistics and analysis of variance. In conclusion, the sausage was accepted by the participants in both experiments. In experiment two, the highest level of acceptance corresponded to 216 hours of maturation (P <0.05).

Palabras llave : Maturation; Oryctolagus cuniculus; sensory evaluation.

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