Keeping Quality of Rabbit Meat Floss Prepared with Different Oils and Stored in Three Packaging Materials.
Keywords:
Rabbit Meat, Soya Oil, Canola Oil, Refined Palm Oil
Abstract
Meat floss is a dehydrated ready-to-eat meat product most commonly produced from beef. Due to increasing consumer awareness about health, there is interest in healthier alternatives like rabbit meat. In this study, meat floss was produced from rabbit meat using three cooking oils: Refined palm oil (RPO), Soya Oil (SO) and Canola Oil (CO). The iodine number of each of the three oil types was determined before use. The resulting Rabbit Meat Floss (RMF) was packed in three materials: Aluminium Foil (AF), Ziploc (ZPL) and Polypropylene (PP). The RMF were stored at room temperature and analysed for Sensory properties and Thiobarbituric acid reactive substances (TBARS) on days 7, 14 and 21 of storage. The study was a 3 x 3 factorial experiment fitted into a completely randomized design and replicated three times. The refined RFO had the highest iodine number (81.05), and CO had the least (69.57). Following interactions among storage days, oil type and packaging material, TBARS was significantly highest (P<0.05) on day 7 for RMF from CO stored in ZPL (8.44mgMDA/Kg). The RMF from SO stored in AF had the lowest TBARS on Day 21 (2.57mgMDA/Kg). There were no significant differences in sensory properties throughout the experimental period.References
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2. Calkins CR, and Hodgen JM. (2007). A fresh look at meat flavour. Meat Sci. 77(1):63–80.
3. Jay JM, Loessner MJ, and Golden DA. (2005). Modern food microbiology. 7th ed. New York, USA: Springer Science + Business Media Inc. p. 246
4. Norrung B, Anderson JK, and Buncie S. (2009). Main concerns of pathogenic microorganism in meat safety and processed Meats. USA: Springer Science and Business Media; p. 3–29
5. Heinz G, and Hautizinger P. (2007). Meat processing technology for small-to-medium scale producers. Food and agriculture of the United Nations Regional office for Asia and the Pacific, Bangkok.
6. Fellows P. (2008). Cured meat products. Practical Action. The Schumacher Centre for Technology and Development Bourton-on-Dunsmore Rugby, Warwickshire, CV 23 9QZ United Kingdom.
7. Ockerman H, and Li CT. (1999). The evaluation of palatability of dehydrated meat product-meat floss. Research and reviews meat special circular ohio state University, Department of Animal Sciences, Extension Bulletin. 172–99.
8. Mihaela G, Mira T, George B, and Petru N. (2010). Nutritional and health aspects related to frying (1). Romanian Biotechnology Letters. 15(6):5675–82.
9. Wasowicz E, Gramza A, Hes M, Jelen HH, Korczak J, and Malecka M. (2004). Oxidation of lipids in Food. Polish Journal of Food and Nutrition Sciences. 13:87–100.
10. Dalle Zotte A. (2000). Main factors influencing the rabbit carcass and meat quality. In 2000. p. 507–37.
11. Combes S. (2004). Valeur nutritionnelle de la viande de lapin. Prod Anim. 17:373–83.
12. Hernandez P. (2007). Enhancement of nutritional quality and safety in rabbit meat. In 2007. p. 1287.
13. Kassim O, and Omojola A. (2020). Effects of cooking oils and packaging media on the quality of meat floss. Nigerian Journal of Animal Production. 2020 Dec 17;47:323–35.
14. Rehm S, and Espig G. (1991). The cultivated plants of the tropics and subtropics.
15. Witte VC, Krause GF, and Bailey ME. (1970). A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. JourFood Sci Technol. 35(5):582–5.
16. AMSA (American Meat Science Association). (1995). Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat. National Livestock and Meat Board, Chicago. p. 1–33.
17. Morrissey PA, Sheehy PJA, Galvin K, Kerry JP, and Buckley, DJ. (1998) Lipid stability in meat and meat commercially marketed refined sunflower oil in products. Meat Sci. 49:S73–86.
18. Ahn DU, Jo C , Olson DG. (2000). Analysis of volatile components and the sensory characteristics of irradiated raw pork. Meat Science. 2000 Mar;54(3):209–15.
19. Secci G, and Parisi G. (2016). From farm to fork: lipid oxidation in fish products. A review. Italian Journal of Animal Science. 2016 Jan 2;15(1):124–36.
20. Ogunsola OO, and Omojola AB. (2008). Nutritional Evaluation of a dehydrated shredded meat product, (Danbunama). Pakistan Journal of Nutrition. 2008 Apr 1;7.
21. Bujang A, Jamil SS, Basar NF, and Md Nor N. (2016). Nutrient content, sensory and storage stability of meat floss incorporated with cassava leaves. IOSR. 2016 Sep;10(09):30–4.
22. Wijayanti I, Surti T, Anggo A, and Susanto E. (2016). Effect different packaging on proximate and lysine content of milkfish [Chanos Chanos (Forsskål, 1775)] Floss during storage. Aquatic procedia. 2016 Aug 1;7:118–24.
Published
2022-07-11
How to Cite
1.
Adediran A, Awodoyin O, Irikefe-Ekeke O, Onuzuluike C, Jenfa E, Oshibanjo O, Faniyi O, Olusola O, Omojola B. Keeping Quality of Rabbit Meat Floss Prepared with Different Oils and Stored in Three Packaging Materials. Journal of Agricultural and Biomedical Sciences [Internet]. 11Jul.2022 [cited 27Aug.2025];5(4). Available from: https://journals.unza.zm/index.php/JABS/article/view/764
Section
Agriculture Sciences
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