Ángel Humberto Cabrera-Ramírez, Jahir Antonio Barajas-Ramírez, Victoria Guadalupe Aguilar-Raymundo
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Effect of thermosonication pretreatment on physicochemical characteristics, structural properties, and sensory quality of rabbit meat
Rabbit meat is a source of protein consumed in many parts of the world. However, maintaining quality and safety during processing and storage can be a challenge. Therefore, this study investigates the impact of thermosonication (TS) on the nutritional, microbiological, and structural properties of rabbit meat. Proximate composition analysis revealed that TS treatment increased the moisture (64.56%), and fat content (9.71%) compared to the control (61.97% and 4.30%, respectively). Protein content remained relatively stable. Microbiological analysis showed a significant reduction in total coliforms (1.73 Log UFC g−1) and mesophilic bacteria (0.56 Log UFC g−1) after TS treatment compared to the control. The application of TS as a pretreatment facilitates meat precooking. According to the structural analysis, the thermosonication affects the secondary structure of proteins. Finally, our findings suggest that thermosonicated rabbit meat represents a valuable consumption option, as sensory analysis indicates a preference for pretreated samples.
期刊介绍：
This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance.
The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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