Physicochemical Properties And Formulation Screening Of Rabbit Soy Patty Using Plackett-Burman Design Method

Abstract

Rabbit meat is a highly nutritious and lean protein source, containing essential amino acids crucial for tissue development. Soy dreg, a high-protein agricultural by-product, can potentially enhance the nutritional profile of rabbit meat products. Despite these benefits, rabbit meat remains an unpopular choice among Malaysian consumers. This study aimed to screen the formulation of rabbit soy patty using the Plackett-Burman design (PBD), analyse protein content and texture, and determine the best formulation through response optimization techniques. Minitab software version 20.2 was used to create 12 formulations based on PBD, and the resulting patties were evaluated for physicochemical properties. Texture analysis revealed that shortening significantly affected hardness with p-value 0.046 leading to a softer texture. Protein content analysis showed that ice, isolated soy protein (ISP), soy dreg, and rabbit meat had the most significant effect with p-values of 0.004, 0.005, 0.016, and 0.023, respectively. PBD successfully identified four key parameters (ice, ISP, soy dreg, and rabbit meat) that significantly influence protein content and texture. This study demonstrates the feasibility and potential advantages of incorporating soy dreg into rabbit meat patties to increase protein content and improve texture. Future research should focus on optimizing soy dreg inclusion levels, exploring ingredient interactions, and investigating new processing methods to further enhance the nutritional profile and sensory attributes of rabbit soy patties. Effective dissemination and collaboration with industry partners are crucial to promote the adoption of this sustainable approach to food production and address global food security challenges.