Resumo

HLEAP ZAPATA, José Igor; ROMERO ERAZO, Yisell Vanessa  e  DUSSAN SARRIA, Saúl. Bromatological, microbiological and sensory comparison of two different formulations of sausages made with rabbit (Oryctolagus cuniculus) meat. Acta Agron. [online]. 2014, vol.63, n.1, pp.18-24. ISSN 0120-2812.  https://doi.org/10.15446/acag.v63n1.37631.

The aim of this study was to evaluate two different formulations of sausage made from rabbit meat, using as an extender in the first chontaduro flour (Bactris gasipaes) and the second modified corn starch. Both formulations were constituted by 60% of rabbit meat, 12% pork fat and 4% of the respective extender, the remainder corresponded to ice and other spices. Bromatological analyzes were performed, which showed 60.90% protein, 33.65% fat, 4.46% ash and 0.99% carbohydrate (dry basis) for rabbit meat, 15.96% protein, 13.55% fat, 4.10% ash, 3.42% carbohydrate and 60.63% moisture for sausages made with the addition of flour chontaduro and 14.54% protein, 11.53% fat, 3.81% ash, 3.99% carbohydrate and 63.42% moisture for sausages made with the addition of modified corn starch. The products obtained were subjected to microbiological test consisting of the analysis of the traditional parameters of quality and safety, as well as sensory measurements using affective tests of preference, of extent of satisfaction and of acceptance, which allowed us to conclude that the sausages presented safety features to humans and also enjoyed great success thanks to its organoleptic characteristics, making them product type "Premium" according to NTC 1325.

Palavras-chave : Bromatological analysis; meat agroindustry; nutritional value; sausage products; sensory evaluation.

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