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

Silva, Heloísa LaraPires, Paula Gabriela da SilvaLima, André Luis FerreiraCristofolini, Aline ChiarelliPeres Netto, DiegoMiotto, MaríliaHauptli, LucéliaMoraes, Priscila de Oliveira

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 evaluatedthe effects of different levels of oat bran additionon 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 forcomposition, 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 foundfor 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 overallconsumeracceptance.(AU)

1. sensory analysis
2. rabbit meat
3. low-fat meat product
4. burger
5. fiber