Effect of oat bran fiber on physicochemical properties and acceptance of enriched rabbit meat burgers

Heloísa Lara  Silva; Paula Gabriela da Silva  Pires; André Luis Ferreira   Lima; Aline Chiarelli  Cristofolini; Diego  Peres Netto; Marília Miotto; Lucélia Hauptli; Priscila de Oliveira  Moraes

doi:10.4025/actascianimsci.v46i1.64264

Heloísa Lara Silva Universidade Federal de Santa Catarina https://orcid.org/0000-0001-9053-4804
Paula Gabriela da Silva Pires Universidade Federal do Rio Grande do Sul https://orcid.org/0000-0002-0848-4850
André Luis Ferreira Lima Universidade Federal de Santa Catarina
Aline Chiarelli Cristofolini Universidade Federal de Santa Catarina
Diego Peres Netto Universidade Federal de Santa Catarina http://orcid.org/0000-0002-9859-2002
Marília Miotto Universidade Federal de Santa Catarina https://orcid.org/0000-0002-8972-7104
Lucélia Hauptli Universidade Federal de Santa Catarina https://orcid.org/0000-0002-8446-6179
Priscila de Oliveira Moraes Universidade Federal de Santa Catarina http://orcid.org/0000-0001-6416-9436

DOI: https://doi.org/10.4025/actascianimsci.v46i1.64264

Palavras-chave: burger; fiber; low-fat meat product; rabbit meat; sensory analysis.

Resumo

Burger is a practical source of animal protein for consumers, sold both raw (ready-to-cook) and cooked (ready-to-eat), and can be an alternative to stimulate the consumption of rabbit meat, which is a source of healthy animal protein. This study evaluated the effects of different levels of oat bran addition on physicochemical properties and sensory acceptance of rabbit meat burgers. Burgers were formulated with 0, 5, 10, and 15% oat bran plus garlic and salt, then manually processed and analyzed for composition, technological parameters (pH, cooking loss, shrinkage percentage, water holding, texture, and color), and sensorial acceptance. The higher the levels of inclusion of oat bran, the lower the burger moisture (p < 0.0001). Burgers with 15% oat bran presented higher content of lipids and carbohydrates, thus higher caloric value (p < 0.0001). The loss of water during cooking was greater in the burger without the inclusion of oat bran (p < 0.05). No significant difference was found for color and aroma attributes. Overall acceptability was higher for burgers with 5% oat bran. Rabbit meat burgers containing oat bran may represent a viable alternative to improving their sensory and technological profiles and overall consumer acceptance.

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