The effect of Camelina sativa oil inclusion on the shelf life of rabbit meat patties.

Rabbit meat is valued for its high-quality protein, low lipid content, and favorable fatty acid balance, yet its high proportion of unsaturated fatty acids makes it particularly vulnerable to oxidative deterioration. This susceptibility reduces its shelf life and represents a limitation for its broader use in the food sector. Thus, identifying natural strategies that can both enhance the nutritional profile and improve the stability of rabbit meat has therefore become a relevant research focus. Camelina sativa oil, a sustainable oil rich in n-3 fatty acids, tocopherols, and minor bioactive components, can be taken into consideration to study these strategies. In this paper, rabbit meat patties were prepared without (control) or with (treatment) the inclusion of 2% camelina oil and analyzed at day 0 and day 7 of refrigerated storage. The evaluation covered physicochemical parameters (pH and instrumental color), oxidative stability of lipids (TBARs and peroxidability index), fatty acids profile, and sensory characteristics. This integrated approach allowed assessment on how the inclusion of camelina oil may affect both short-term and medium-term storage time. Physicochemical results showed that the addition of camelina oil had no effect on the pH of rabbit meat patties (P > 0.05), although storage time significantly increased pH values (P < 0.0001). The addition of camelina oil increased the lightness (L*) slightly and the yellowness (b*) significantly (P < 0.01), while the redness (a*) was unaffected by this treatment (P > 0.05), it has increased with storage time (P = 0.0003). Moreover, the fatty acid analysis demonstrated an enrichment in n-3 PUFA, a reduction of the n-6/n-3 ratio from 10.20 to 2.71, and an improvement in the lipid health indices. Regarding oxidative stability, TBARs values showed that storage was the main driver of lipid peroxidation (P < 0.001), with both treatments increasing significantly from day 0 to day 7, while camelina oil inclusion did not significantly change this trend, although patties with oil started with slightly lower values at day 0. During the sensory analysis a distinctive camelina odor was detected and the typical rabbit aroma was reduced, with rancid and ammonia notes appearing at day 7 (P < 0.0001); however, these findings could not be clearly defined as positive, negative, or neutral for consumers, highlighting the need for further investigations. Overall, the findings demonstrate that camelina oil offers a clear nutritional advantage, while its impact on oxidative stability remains limited under the tested conditions. Thus, future research should explore the suitability of camelina oil even over longer storage periods, or if/when its incorporation should be combined with additional antioxidants such as vitamin E. Furthermore, consumer studies are needed to clarify the sensory outcomes. Addressing these aspects will allow to achieve an optimal use of camelina oil at the industrial level, where it could contribute to both the nutritional improvement and the shelf-life extension of rabbit meat products.