Table of Contents
Journal of Food Processing
Volume 2016, Article ID 4059023, 6 pages
http://dx.doi.org/10.1155/2016/4059023
Research Article

Interaction among Nutritive, Textural, and Sensory Properties of Rabbit Sausages

1Department of Food Science, Nutrition and Technology, University of Nairobi, Nairobi 29053-00625, Kenya
2Department of Animal Production, University of Nairobi, Nairobi 29053-00625, Kenya

Received 28 April 2016; Revised 19 July 2016; Accepted 7 August 2016

Academic Editor: Raquel P. Guiné

Copyright © 2016 Joseph M. Wambui et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The nutritive, textural, and sensory properties of commercial fresh rabbit sausages and their interactions were evaluated. The mean contents of moisture, protein, fat, ash, and carbohydrate were 43.89 ± 1.66%, 9.82 ± 2.71%, 22.37 ± 1.7%, 2.99 ± 0.10%, and 20.94 ± 3.05%, respectively. Conversely, the mean values of hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness were 103.36 ± 3.48 N, −4.54 ± 1.58 N s, 3.38 ± 0.67 mm, 0.15 ± 0.03, 16.07 ± 3.20 N, and 55.73 ± 20.44 N mm, respectively. The moisture and protein contents showed significant negative correlation while three remaining nutritive properties showed significant positive correlation with textural properties ( for all parameters). The score for nonparametric ranking of sensory properties like appearance/colour, flavour, juiciness, and tenderness ranged from 28.28 to 38.78, 29.41 to 35.91, 30.06 to 37.38, 26.75 to 40.69, and 29.03 to 36.75, respectively. In conclusion, rabbit sausages formulated with low quantities of moisture and protein result in hard sausages with low acceptability by sensory panellist. To improve the sausages, it is recommended that processors develop an optimal formulation.