Keywords
lapanuggets
physicochemical
rabbit meat nuggets
sensory evaluation
How to Cite
Abstract
Health-conscious consumers are increasingly looking for better meat substitutes for everyday consumption in response to the growing demand for healthier food options. This study evaluated the physicochemical and sensory properties of Lapanuggets (rabbit meat nuggets), a novel product made from rabbit meat. A total of 79 panelists participated in a sensory assessment of the product as part of the study, which used a quantitative research design. Three types of Lapanuggets were created, namely: Treatment A, which contained more texturized vegetable protein (TVP) combined with rabbit meat; Treatment B, which had less TVP and more rabbit meat; and Treatment C, which contained pure rabbit meat. A number of sensory qualities, such as flavor, tenderness, saltiness, meaty aroma, and general acceptability, were impacted by the amount of rabbit meat in each formulation. Treatment C received the highest overall acceptability score, according to sensory evaluation. Nonetheless, there was no statistically significant difference in the scores between Treatment C and Treatment B, indicating that Treatment B might be a good substitute with less meat. According to the physicochemical analysis results, all treatments had high water activity (Aw) and moisture content (% MC), and adding up to 40% TVP had no discernible impact on these parameters. Treatment A's higher TVP content probably contributed to its much lower cooking yield results when compared to Treatments B and C. All samples were found to be free of Salmonella and S. aureus by microbial testing, indicating that they are safe to eat as long as they are handled and stored correctly.
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