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

• Published in: Acta scientiarum. Animal sciences 2024, Vol.46 (1), p.e64264
• Main Authors: Silva, Heloisa Lara, Pires, Paula Gabriela da Silva, Lima, Andre Luis Ferreira, Cristofolini, Aline Chiarelli, Netto, Diego Peres, Miotto, Marilia, Hauptli, Lucelia, de Oliveira Moraes, Priscila
• Format: Article
• Language: English
• Subjects: burger; fiber; low-fat meat product; rabbit meat; sensory analysis; VETERINARY SCIENCES
• ISSN: 1806-2636; 1807-8672; 1807-8672
• DOI: 10.4025/actascianimsci.v46i1.64264

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.