Analysis of selected parameters affecting the quality of dried rabbit meat

B.Sc. Oyinkansola Folarin

Diplomová práce

Abstract:

In a bid to cater for the growing interests of consumers for nutritive, wholesome, and safe ready-to-eat rabbit meat products via meat drying techniques, a total of 20 rabbit legs were used to compare the physiochemical characteristics, volatile compounds, fatty acid profile and sensory quality of rabbit meats subjected to different drying temperatures. The meats were cut, dried at different temperatures (40, 60, 80, 100 and 120 °C, respectively) in a controlled drying chamber. Afterward, meats were allowed to cool and used for physiochemical analysis. Results showed the lowest meat pH and highest L were observed in samples dried at 40 °C. However, highest a and b* values were recorded in samples dried at 100 and 120 °C. Water activity was lowest in samples dried at 120 °C. Moreover, 25 volatile compounds were identified with Hexanal being the most abundant compound, most present in meat sample dried at 100 °C. Octadecenoic acid and Hexadecanoic acid were the first and second most abundant fatty acids identified were highest in meats dried at 60 and 40 °C, respectively. Sensorial descriptors such as pleasantness of smell and intensity of colour were highest in meat dried at 120 °C. However, excellent scores for juiciness and chewiness were recorded in samples dried at 40 °C. Therefore, rabbit meats dried at 40 °C have improved shelf life with less effect on the protein structures, are easy to chew, and juicy with less off-flavors along dried meat edges.

Keywords

Rabbit meat, Fatty acids, Volatile compounds, GC-MS, SPME

Jazyk práce: angličtina

Datum vytvoření / odevzdání či podání práce: 25. 4. 2023

Obhajoba závěrečné práce

• Obhajoba proběhla 30. 5. 2023
• Vedoucí: doc. Klára Urbanová, Ph.D.
• Oponent: Radka Nagy, externi

Česká zemědělská univerzita v Praze

Fakulta tropického zemědělství

Magisterský studijní program / specializace:
Wildlife and Livestock Production, Management and Conservation / Sustainable Animal Production