Home⇛Journal of Education, Management, and Development Studies⇛vol. 2 no. 1 (2022)

Consumer Acceptability of Empanada stuffed with Rabbit meat (Lapanada) Using Baking and Frying Method of Cooking

Jocelyn A. Espiritu | Eleonora V. Uy | Michelle M. Gatdula

Discipline: Food and Beverage Production

 

Abstract:

This study aimed to develop a healthier version of the empanada by using rabbit meat (lapan) and to determine its consumer acceptability through empanada stuffed with rabbit meat (lapanada). An experimental research design was used to evaluate the product using a 9-category Hedonic scale method to be selected by thirty (30) semi-trained panelists from Bulacan Agricultural State College. Deep fat frying and baking methods were used in the development of the product, with three (3) different percentages of lapan meat being used as the main ingredient of "lapanada". The study revealed that in terms of crust, the baking method was slightly more acceptable than deep-fat frying. In terms of meat filling, 50% of lapan meat was the most acceptable. Analysis of variance on attributes of fillings in terms of appearance has no significant difference with the methods used. However, in terms of aroma, savory, and mustiness, the fillings were significant and highly significant to the baked method of cooking "lapanada." Also, in terms of texture, the results showed that there was no significant difference with its methods used. The result of the study was a product pioneer or bearer of BASC when it comes to utilizing rabbit meat (lapan) as the main ingredient of the food product. Standard procedures for Lapanada processing were subjected to intellectual property protection to ensure secrecy of the process and trade product. It is recommended to conduct further studies for the shelf-life test and nutrient analysis of "lapanada" to establish the credibility of the product in terms of microbiological characteristics and nutritive value. Market research must be conducted to establish empirical data as a benchmark for future improvements.



References:

  1. Aujero-Blanza, M. G. (n.d.). The development of high-value empanada with darag native chicken (Gallus gallus domesticus) filling.
  2. Blanza, M. G. (n.d.). The development of high-value empanada with darag native chicken (Gallus gallus domesticus) filling. Retrieved from https://www.researchgate.net/profile/Magerlia_Blanza/publication/334558838
  3. Committee, B. C. A., et al. (2015). Basic kitchen and food service management.
  4. Escribá-Pérez, C., Baviera-Puig, A., Montero-Vicente, L., & Buitrago-Vera, J. (2019). Children’s consumption of rabbit meat. World Rabbit Science, 27(3), 113–122.
  5. Geetika. (n.d.). Selection and training of sensory panelists and methods of sensory evaluation. Retrieved from https://egyankosh.ac.in/bitstream/123456789/9636/1/Unit-10.pdf
  6. Hathwar, S. C., Rai, A. K., Modi, V. K., & Narayan, B. (2012). Characteristics and consumer acceptance of healthier meat and meat product formulations—a review. Journal of Food Science and Technology, 49(6), 653–664.
  7. Jensen, L. B. (1948). Food science: Mustiness in foods. First Edition. Retrieved from https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.1948.tb16598
  8. Jianshe, & Rosenthal. (2015). Modifying food texture: Novel ingredients and processing techniques. Retrieved from https://www.sciencedirect.com/topics/food-science/food-texture
  9. Joachim, D., & Schloss, A. (n.d.). Fine cooking #121. Fine Cooking, 38–39. Retrieved from https://www.finecooking.com/article/the-science-of-frying
  10. Kilcast, D. (2013). Instrumental assessment of food sensory quality: A practical guide. Elsevier.
  11. Li, S., Zeng, W., Li, R., Hoffman, L. C., He, Z., Sun, Q., & Li, H. (2018). Rabbit meat production and processing in China. Meat Science, 145, 320–328.
  12. Maigida, R., Kabir, M. S., & Jibir, M. (n.d.). The International Journal of Engineering and Science (IJES). Retrieved from http://www.theijes.com/papers/vol7-issue9/Version-1/B0709010812.pdf
  13. Miraflor, M. B. (2021). PH gov’t told to boost rabbit meat production. Retrieved from https://mb.com.ph
  14. Moeller, S., Miller, R., Edwards, K., Zerby, H., Logan, K., Aldredge, T., ... Box-Steffensmeier, J. (2010). Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature. Meat Science, 84(1), 14–22.
  15. Nelz, J. (2021). Pampanga residents use rabbit meat as an alternative to pork products. Retrieved from https://philnews.ph/
  16. Ovchinnikova, T., Khorev, A., Bezrukova, T., Salikov, Y., & Byhonova, N. (2015). Innovation manifestations of competition in contemporary concept of marketing. Mediterranean Journal of Social Sciences, 6(3 S6), 53.
  17. Para, P. A. G. S., Wakchaure, R., Sharma, R., Mahajan, T., & Praveen, P. (2015). Rabbit meat has the potential of being a possible alternative to other meats as a protein source: A brief review. International Journal of Pharmacology and Biomedical Research, 2, 17–19.
  18. Petrescu, D., & Petrescu-Mag, R. (2018). Consumer behavior related to rabbit meat as functional food. World Rabbit Science, 26, 321–333.
  19. Schneider, L. (2010). Why eat rabbits? Retrieved from https://www.tastecooking.com/whyeatrabbit/#:~:text=The%20at%20tastes%20a%20bit,be%20prepared%20similarly%20to%20chicken
  20. Tomky, N. (2018). Meet the empanadas of Latin America. Retrieved from https://www.seriouseats.com/types-of-empanadas-saltenas-corn-flour-plantain-viento-latin-american-food
  21. Veneracion, A. (2017). An overview of the rabbit industry in the Philippines. Retrieved from https://www.agriculture.com.ph/2017/11/21/an-overview-of-the-rabbit-industry-in-the-philippines/

 


Tools


Copyright © 2024  KITE Digital Educational Solutions |  Exclusively distributed by CE-Logic