Rabbit meat burgers with pitahaya peel powder: Functional, physicochemical and sensory analysis
Keywords:
sensory analysis, meat, rabbit, Hylocereus undatus, texture profile
Abstract
Nowadays, it is necessary to seek alternative agroindustrial uses of fruit residues, as these are sources of bioactive compounds important for human nutrition. The objective of this study was to evaluate the effect of pitahaya peel powder on the functional, physicochemical, and sensory acceptability properties of rabbit meat burgers. Five formulations of rabbit burger meat with pitahaya peel powder (3, 5, 7, and 9 %) and a control formulation were established under a completely randomized experimental design with a factorial arrangement. In the processed products, functional properties (anthocyanin content, antioxidant activity (DPPH and ABTS) and total phenols), physicochemical properties (pigmentation of the ether extract, protein, fat, fiber, ash, moisture and total solids), textural and colorimetric characteristics (hardness, cohesiveness, adhesiveness, gumminess and color), microbiological properties (mesophilic aerobes, Escherichia coli, Staphylococcus aureus and Salmonella) and sensory attributes (flavor, aroma, color and texture) were determined. The treatment with the best physicochemical and functional properties was T4 (9 % ppp) whose values were: fat (2.48 %); fiber (3.86 %); a* (23.06); b* (3.47), anthocyanins (+++), DPPH (23.667 µmol trolox equivalent.g-1), ABTS (30.353 µmol trolox equivalent.g-1), total phenols (19.706 mg gallic acid equivalent.g-1); pigmentation (0.113), hardness (4.552 N), adhesiveness (-0.855 N) and gumminess (2.128 N). All treatments met the physicochemical and microbiological requirements established in the Ecuadorian standard NTE INEN 1338.
Downloads
Download data is not yet available.
References
Aquino-López, J., Chávez-Martínez, A., García-Macías, J., Méndez-Zamora, G., Rentería-Monterrubio, A., Dalle-Zotte, A., & García-Flores, L. (2020). El aceite esencial y bagazo de orégano (Lippia berlandieri Schauer) afectan el comportamiento productivo y calidad de la carne de conejo. Revista Mexicana de Ciencias Pecuarias, 11(3), 701 - 717. https://doi.org/10.22319/rmcp.v11i3.5420
Castro, L., Oliviera, D., Zambiazi, C., & Lameiro K. (2020). Physicochemical characterization and microbiological analysis of Oligosarcus robustus raw fish meat and development a fish hamburger. Revista Chilena de Nutrición, 47(4), 561 - 567. http://dx.doi.org/10.4067/S0717-75182020000400561
Cantarero Aparicio, M., Sánchez de Pedro, E., Peña Blanco, F., & Perea Muñoz, J. (2022). Una aproximación a las características de la canal y de la carne de conejos de raza Nueva Zelanda. Ciencia Veterinaria, 24(1), 19 - 29. https://cerac.unlpam.edu.ar/index.php/veterinaria/article/view/6565
Cervantes-Sánchez, M., Huicab-Martínez, J., García-Vela, J., & Vanoye-Eligio, M. (2017). Obtaining a natural dye from the pitahaya (Hylocereus undatus haworth, britton and rose) from the southern region of the state of Campeche. Mexican Journal of Biotechnology, 2(2), 65 - 73. https://doi.org/10.29267/mxjb.2017.2.2.65
Echegaray, N., Estévez, M., & Carballo, J. (2018). Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review. Trends in food Science & Technology, 82, 110 - 121. https://doi.org/10.1016/j.tifs.2018.10.005
Flores, J., & García, M. (2016). Perfil fitoquímico y actividad antioxidante de extractos de pitahaya Hylocereus undatus. Jóvenes en la Ciencia, 2(1), 29 - 33. https://www.jovenesenlaciencia.ugto.mx/index.php/jovenesenlaciencia/article/view/992
García, O., Ruíz, J., & Iria, A. (2012). Evaluación físico-química de carnes para hamburguesa bajas en grasas con inclusión de harina de quinchoncho (Cajanus cajan) como extensor. RevistaCientífica FCV-LUZ, XXII(6), 497 - 506. https://produccioncientificaluz.org/index.php/cientifica/article/view/15742
García-Vásquez, L., Zepeda-Bastida, A., Ayala-Martínez, M., & Soto-Simental, S. (2020). Infusion of Chenopodium ambrosioides consumed by rabbits: effects on carcass, meat and burger quality. Food Science and Technology, 40, 451 - 457. https://doi.org/10.1590/fst.32819
González Balmaceda, F., Chacón-Villalobos, A., & Pineda-Castro, M. (2023). Caracterización de carne de conejo marinada en mostaza y vino blanco con especias. Agronomía Mesoamaricana, 34(3), 43 - 53. http://dx.doi.org/10.15517/am.2023.53343
Herrera-Stanziola, J., Chacón-Villalobos, A., & Pineda-Castro, M. (2023). Caracterización fisicoquímica y microbiológica de carne de conejo ''Nueva Zelanda'' y efecto del marinado con CaCl2. Agronomía Mesoamericana, 34(3), 1 - 14. http://dx.doi.org/10.15517/am.2023.51204
Haddouchi, F., Chaouche, T., Ksouri, R., Medini, F., Sekkal, F., & Benmansour, A. (2014). Antioxidant activity profiling by spectrophotometric methods of aqueous methanolic extracts of Helichrysum stoechas sobsp rupestre and Phagnalon saxatile subsp. Saxatile. Chinese Journal of Natural Medicines, 12(6) 415-422. http://dx.doi:10.1016/S1875-5364(14)60065-0
Hleap Zapata, J., Romero Erazo, Y., & Dussán Sarria, S. (2014). Bromatological, microbiological and sensory comparison of two different formulations of sausages made with rabbit (Oryctolagus cuniculus) meat. Acta Agronómica, 63(1), 18 - 24. http://dx.doi.org/10.15446/acag.v63n1.37631
López-Velasco, D., Sosa-Montes, E., Pro-Martínez, A., González-Cerón, F., & Vargas-Galicia, A. (2021). Efecto antioxidante de la miel de abeja sobre la carne de conejo almacenada en refrigeración. CienciaUAT, 15(2), 135 - 143. https://doi.org/10.29059/cienciauat.v15i2.1395
Lima da Silva, I., Santos Coutinho, J., dos Reis Goes, E., & Tobal, T. (2023). Development of fish hamburger with reduced sodium content using sweet passion fruit shell flour. Food Science and Technology, 43, 1 - 8. https://doi.org/10.5327/fst.0095522
Lin, X., Gao, H., Ding, Z., Zhan, R., Zhou, Z., & Ming, J. (2021). Comparative metabolic profiling in pulp and peel of green and red pitayas (Hylocereus polyrhizus and Hylocereus undatus) reveals potential valorization in the pharmaceutical and food industries. BioMed Research International, 1 - 10. https://doi:10.1155/2021/6546170
Mancini, S., Preziuso, G., Parisi, G., & Paci, G. (2017). Modifications of fatty acids profile, lipid peroxidation and antioxidant capacity in raw and cooked rabbit burgers added with ginger. Meat Science, 133, 151 - 158. https://doi:10.1016/j.meatsci.2017.07.003
Mancini, S., Mattioli, S., Nuvoloni, R., Pedonese, F., Bosco, A., & Paci, G. (2020). Effects of garlic powder and salt additions on fatty acids profile, oxidative status, antioxidant potential and sensory properties of raw and cooked rabbit meat burgers. Meat Science, 169, 3 - 12. https://doi.org/10.1016/j.meatsci.2020.108226
Mohamed Mokhtar, S., & Sallah Eldeep, G. (2020). Impact of mango peel extract on the physicochemical properties, microbiological stability and sensory characteristics of beef burgers during cold storage. Egyptian Journal of Food Science, 48(2), 245 - 258. https://doi:10.21608/ejfs.2020.31683.1056
Muñoz-Murillo, J.P., García-Mendoza, J., Arévalo-Reyes, L., & Cedeño-Cedeño, J. (2024). Galletas dulces con sustitución parcial de harina de trigo por polvo de cáscara de pitahaya (Hylocereus undatus). Revista de Investigación e Innovación Agropecuaria y de Recursos Naturales, 11(1), 18 - 30. https://doi.org/10.53287/kdgc7623aq78f
Muñoz-Murillo, J.P., García-Mendoza, J., Ramírez-Cedeño, J., & Moreira-Sabanda, M. (2025). Nuggets de pollo (Gallus gallus domesticus) enriquecidos con polvo de cáscara de pitahaya (Hylocereus undatus). Revista de Investigación e Innovación Agropecuaria y de Recursos Naturales, 12(1), 23-36. https://doi.org/10.53287/ykyu8326ds89e
NTE INEN 1338. (2012). Norma técnica ecuatoriana. Carne y productos cárnicos. Productos cárnicos crudos, curados – madurados – precocidos y cocidos. Requisitos. https://es.scribd.com/document/319403182/Norma-INEN-Carnes
Parafati, L., Palmeri, R., Trippa, D., Restuccia, C., & Fallico, B. (2019). Quality maintenance of beef burger patties by direct addiction or encapsulation of a prickly pear fruit extract. Frontiers in Microbiology, 2 - 9. https://doi:10.3389/fmicb.2019.01760
Plastina Cardoso, M., Pelaes Vital, A., Medeiros, A., Rocha Saraiva, B., & Nunes do Prado, I. (2023). Goji berry effects on hamburger quality during refrigerated display time. Food Science and Technology, (43), 1 - 7. https://doi.org/10.1590/fst.68322
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(10), 1231-1237. https://doi.org/10.1016/s0891-5849(98)00315-3
Rocha Saraiva, B., Calvo Agustinho, B., Pelaes Vital, A., Lidiane, S., & Matumoto Pintro, P. (2019). Effect of brewing waste (Malt bagasse) addition on the physicochemical properties of hamburgers. Journal of Food Processing and Preservation, 43(10), 1 - 9. https://doi.org/10.1111/jfpp.14135
Rocchetti, G., Becchi, P., Lucini, L., Cittadini, A., Munekata, P., Pateiro, & M., Lorenzo, J. (2022). Elderberry (Sambucus nigra L.) Encapsulated extracts as meat extenders against lipid and protein oxidation during the shelf-life of beef burgers. Antioxidants, 11(11), 2 - 9. https://doi.org/10.3390/antiox11112130
Siriwan, C., Thavaree, T., Mahinda, A., & Sirichai, A. (2022). Investigating the impact of dragon fruit peel waste on starch digestibility, pasting, and thermal properties of flours used in Asia. Foods, 11(14), 1 - 10. https://doi:10.3390/foods11142031
Sultana, B., Anwar, F., & Ashraf., M. (2009). Effect of extraction solvent/technique on the antioxidant activity of selected medicinal plant extracts. Molecules, 14(16), 2167-2180. https://doi.org/10.3390/molecules14062167
Tang, W., Li, W., Yang, Y., Lin, X., Wang, L., Li, C., & Yang, R. (2021). Phenolic compounds profile and antioxidant capacity of pitahaya fruit peel from two red-skinned species (Hylocereus polyrhizus and Hylocereus undatus). Foods, 10(6), 1 - 16. https://doi.org/10.3390/foods10061183
Valenzuela, C., & Pérez, P. (2016). Actualización en el uso de antioxidantes naturales derivados de frutas y verduras para prolongar la vida útil de la carne y productos cárneos. Revista Chilena de Nutrición, 43(2), 1 - 10. http://dx.doi.org/10.4067/S0717-75182016000200012
Castro, L., Oliviera, D., Zambiazi, C., & Lameiro K. (2020). Physicochemical characterization and microbiological analysis of Oligosarcus robustus raw fish meat and development a fish hamburger. Revista Chilena de Nutrición, 47(4), 561 - 567. http://dx.doi.org/10.4067/S0717-75182020000400561
Cantarero Aparicio, M., Sánchez de Pedro, E., Peña Blanco, F., & Perea Muñoz, J. (2022). Una aproximación a las características de la canal y de la carne de conejos de raza Nueva Zelanda. Ciencia Veterinaria, 24(1), 19 - 29. https://cerac.unlpam.edu.ar/index.php/veterinaria/article/view/6565
Cervantes-Sánchez, M., Huicab-Martínez, J., García-Vela, J., & Vanoye-Eligio, M. (2017). Obtaining a natural dye from the pitahaya (Hylocereus undatus haworth, britton and rose) from the southern region of the state of Campeche. Mexican Journal of Biotechnology, 2(2), 65 - 73. https://doi.org/10.29267/mxjb.2017.2.2.65
Echegaray, N., Estévez, M., & Carballo, J. (2018). Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review. Trends in food Science & Technology, 82, 110 - 121. https://doi.org/10.1016/j.tifs.2018.10.005
Flores, J., & García, M. (2016). Perfil fitoquímico y actividad antioxidante de extractos de pitahaya Hylocereus undatus. Jóvenes en la Ciencia, 2(1), 29 - 33. https://www.jovenesenlaciencia.ugto.mx/index.php/jovenesenlaciencia/article/view/992
García, O., Ruíz, J., & Iria, A. (2012). Evaluación físico-química de carnes para hamburguesa bajas en grasas con inclusión de harina de quinchoncho (Cajanus cajan) como extensor. RevistaCientífica FCV-LUZ, XXII(6), 497 - 506. https://produccioncientificaluz.org/index.php/cientifica/article/view/15742
García-Vásquez, L., Zepeda-Bastida, A., Ayala-Martínez, M., & Soto-Simental, S. (2020). Infusion of Chenopodium ambrosioides consumed by rabbits: effects on carcass, meat and burger quality. Food Science and Technology, 40, 451 - 457. https://doi.org/10.1590/fst.32819
González Balmaceda, F., Chacón-Villalobos, A., & Pineda-Castro, M. (2023). Caracterización de carne de conejo marinada en mostaza y vino blanco con especias. Agronomía Mesoamaricana, 34(3), 43 - 53. http://dx.doi.org/10.15517/am.2023.53343
Herrera-Stanziola, J., Chacón-Villalobos, A., & Pineda-Castro, M. (2023). Caracterización fisicoquímica y microbiológica de carne de conejo ''Nueva Zelanda'' y efecto del marinado con CaCl2. Agronomía Mesoamericana, 34(3), 1 - 14. http://dx.doi.org/10.15517/am.2023.51204
Haddouchi, F., Chaouche, T., Ksouri, R., Medini, F., Sekkal, F., & Benmansour, A. (2014). Antioxidant activity profiling by spectrophotometric methods of aqueous methanolic extracts of Helichrysum stoechas sobsp rupestre and Phagnalon saxatile subsp. Saxatile. Chinese Journal of Natural Medicines, 12(6) 415-422. http://dx.doi:10.1016/S1875-5364(14)60065-0
Hleap Zapata, J., Romero Erazo, Y., & Dussán Sarria, S. (2014). Bromatological, microbiological and sensory comparison of two different formulations of sausages made with rabbit (Oryctolagus cuniculus) meat. Acta Agronómica, 63(1), 18 - 24. http://dx.doi.org/10.15446/acag.v63n1.37631
López-Velasco, D., Sosa-Montes, E., Pro-Martínez, A., González-Cerón, F., & Vargas-Galicia, A. (2021). Efecto antioxidante de la miel de abeja sobre la carne de conejo almacenada en refrigeración. CienciaUAT, 15(2), 135 - 143. https://doi.org/10.29059/cienciauat.v15i2.1395
Lima da Silva, I., Santos Coutinho, J., dos Reis Goes, E., & Tobal, T. (2023). Development of fish hamburger with reduced sodium content using sweet passion fruit shell flour. Food Science and Technology, 43, 1 - 8. https://doi.org/10.5327/fst.0095522
Lin, X., Gao, H., Ding, Z., Zhan, R., Zhou, Z., & Ming, J. (2021). Comparative metabolic profiling in pulp and peel of green and red pitayas (Hylocereus polyrhizus and Hylocereus undatus) reveals potential valorization in the pharmaceutical and food industries. BioMed Research International, 1 - 10. https://doi:10.1155/2021/6546170
Mancini, S., Preziuso, G., Parisi, G., & Paci, G. (2017). Modifications of fatty acids profile, lipid peroxidation and antioxidant capacity in raw and cooked rabbit burgers added with ginger. Meat Science, 133, 151 - 158. https://doi:10.1016/j.meatsci.2017.07.003
Mancini, S., Mattioli, S., Nuvoloni, R., Pedonese, F., Bosco, A., & Paci, G. (2020). Effects of garlic powder and salt additions on fatty acids profile, oxidative status, antioxidant potential and sensory properties of raw and cooked rabbit meat burgers. Meat Science, 169, 3 - 12. https://doi.org/10.1016/j.meatsci.2020.108226
Mohamed Mokhtar, S., & Sallah Eldeep, G. (2020). Impact of mango peel extract on the physicochemical properties, microbiological stability and sensory characteristics of beef burgers during cold storage. Egyptian Journal of Food Science, 48(2), 245 - 258. https://doi:10.21608/ejfs.2020.31683.1056
Muñoz-Murillo, J.P., García-Mendoza, J., Arévalo-Reyes, L., & Cedeño-Cedeño, J. (2024). Galletas dulces con sustitución parcial de harina de trigo por polvo de cáscara de pitahaya (Hylocereus undatus). Revista de Investigación e Innovación Agropecuaria y de Recursos Naturales, 11(1), 18 - 30. https://doi.org/10.53287/kdgc7623aq78f
Muñoz-Murillo, J.P., García-Mendoza, J., Ramírez-Cedeño, J., & Moreira-Sabanda, M. (2025). Nuggets de pollo (Gallus gallus domesticus) enriquecidos con polvo de cáscara de pitahaya (Hylocereus undatus). Revista de Investigación e Innovación Agropecuaria y de Recursos Naturales, 12(1), 23-36. https://doi.org/10.53287/ykyu8326ds89e
NTE INEN 1338. (2012). Norma técnica ecuatoriana. Carne y productos cárnicos. Productos cárnicos crudos, curados – madurados – precocidos y cocidos. Requisitos. https://es.scribd.com/document/319403182/Norma-INEN-Carnes
Parafati, L., Palmeri, R., Trippa, D., Restuccia, C., & Fallico, B. (2019). Quality maintenance of beef burger patties by direct addiction or encapsulation of a prickly pear fruit extract. Frontiers in Microbiology, 2 - 9. https://doi:10.3389/fmicb.2019.01760
Plastina Cardoso, M., Pelaes Vital, A., Medeiros, A., Rocha Saraiva, B., & Nunes do Prado, I. (2023). Goji berry effects on hamburger quality during refrigerated display time. Food Science and Technology, (43), 1 - 7. https://doi.org/10.1590/fst.68322
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(10), 1231-1237. https://doi.org/10.1016/s0891-5849(98)00315-3
Rocha Saraiva, B., Calvo Agustinho, B., Pelaes Vital, A., Lidiane, S., & Matumoto Pintro, P. (2019). Effect of brewing waste (Malt bagasse) addition on the physicochemical properties of hamburgers. Journal of Food Processing and Preservation, 43(10), 1 - 9. https://doi.org/10.1111/jfpp.14135
Rocchetti, G., Becchi, P., Lucini, L., Cittadini, A., Munekata, P., Pateiro, & M., Lorenzo, J. (2022). Elderberry (Sambucus nigra L.) Encapsulated extracts as meat extenders against lipid and protein oxidation during the shelf-life of beef burgers. Antioxidants, 11(11), 2 - 9. https://doi.org/10.3390/antiox11112130
Siriwan, C., Thavaree, T., Mahinda, A., & Sirichai, A. (2022). Investigating the impact of dragon fruit peel waste on starch digestibility, pasting, and thermal properties of flours used in Asia. Foods, 11(14), 1 - 10. https://doi:10.3390/foods11142031
Sultana, B., Anwar, F., & Ashraf., M. (2009). Effect of extraction solvent/technique on the antioxidant activity of selected medicinal plant extracts. Molecules, 14(16), 2167-2180. https://doi.org/10.3390/molecules14062167
Tang, W., Li, W., Yang, Y., Lin, X., Wang, L., Li, C., & Yang, R. (2021). Phenolic compounds profile and antioxidant capacity of pitahaya fruit peel from two red-skinned species (Hylocereus polyrhizus and Hylocereus undatus). Foods, 10(6), 1 - 16. https://doi.org/10.3390/foods10061183
Valenzuela, C., & Pérez, P. (2016). Actualización en el uso de antioxidantes naturales derivados de frutas y verduras para prolongar la vida útil de la carne y productos cárneos. Revista Chilena de Nutrición, 43(2), 1 - 10. http://dx.doi.org/10.4067/S0717-75182016000200012
Published
2025-11-19
How to Cite
Benavides-Gonzalez, M., Zambrano-Zambrano, R., García-Mendoza, J., Avellán-Avellán, L., & Muñoz-Murillo, J. (2025). Rabbit meat burgers with pitahaya peel powder: Functional, physicochemical and sensory analysis. Revista De La Facultad De Agronomía De La Universidad Del Zulia, 42(4), e254253. Retrieved from http://www.produccioncientificaluz.org/index.php/agronomia/article/view/44790
Issue
Section
Food Technology
Copyright (c) 2025 Marcia Ruth Benavides-Gonzalez, Rocío Monserrate Zambrano-Zambrano, Jordan Javier García-Mendoza, Lila Magaly Avellán-Avellán, José Patricio Muñoz-Murillo
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
