The physical traits and fatty acids profile of ostrich meat enriched in n3 fatty acids as influenced by duration of refrigerated storage and type of packaging

• Autorzy: Polawska E. , Poltorak A. , Wyrwisz J. , Wierzbicka A. , Gutkowska K. , Pomianowski J. , Zdanowska-Sasiadek Z. , Wojcik A. , Kawka M. , Raes K. , De Smet S.
• Języki publikacji: EN

Abstrakty

EN

The aim of the study was to evaluate physical traits and fatty acids profile of ostrich meat enriched in n3 fatty acids as affected by refrigerated storage (for 14 days) and type of packaging (VAC vs. skin-packaging – SP). During refrigerated storage time drip loss after 7 days was significantly (P<0.001) higher in VAC as compared to SP samples. No significant differences in the SFA content in meat during storage in both types of packaging types recorded. Although there were no significant differences (P=0.067), a tendency for higher MUFA values was observed during storage in VAC packed meat. A significant decrease (P<0.05) in the content of PUFA after 7 and 14 days of storage was also observed in VAC packed meat as compared to fresh meat, whereas, when skin packaging was used, no differences in the PUFA concentration were found. Considering this, the SP can be recommended packaging for ostrich meat industry.

Słowa kluczowe

EN

physical trait; fatty acid profile; ostrich meat; omega-3 fatty acid; n-3 fatty acid zob.omega-3 fatty acid; polyunsaturated fatty acid; duration; refrigerated storage; storage; packaging type

• Wydawca: -
• Czasopismo: Animal Science Papers and Reports
• Rocznik: 2014
• Tom: 32
• Numer: 4
• Opis fizyczny: p.351-358,ref.

Twórcy

autor

Polawska E.

• Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, Poland

autor

Poltorak A.

• Warsaw University of Life Sciences, Warsaw, Poland

autor

Wyrwisz J.

• Warsaw University of Life Sciences, Warsaw, Poland

autor

Wierzbicka A.

• Warsaw University of Life Sciences, Warsaw, Poland

autor

Gutkowska K.

• Warsaw University of Life Sciences, Warsaw, Poland

autor

Pomianowski J.

• University of Warmia and Mazury, 10-719 Olsztyn, Poland

autor

Zdanowska-Sasiadek Z.

• Polish Academy of Sciences, Institute of Genetics and Animal Breeding, Jastrzebiec, Poland

autor

Wojcik A.

• University of Warmia and Mazury, 10-719 Olsztyn, Poland

autor

Kawka M.

• Polish Academy of Sciences, Institute of Genetics and Animal Breeding, Jastrzebiec, Poland

autor

Raes K.

• Department of Industrial Engineering and Technology, West-Flanders College, Kortrijk, Belgium

autor

De Smet S.

• Laboratory for Animal Nutrition and Animal Product Quality, Melle, Belgium

Bibliografia

• ALONSO-CALLEJA C., MARTÍNEZ-FERNÁNDEZ B., PRIETO M., CAPITA R., 2004 –Microbiological quality of vacuum-packed retail ostrich meat in Spain. Food Microbiology 21, 241-246.
• COOPER R.G., NARANOWICZ H., MALISZEWSKA E., TENNETT A, HORBAŃCZUK J.O.,2008 – Sex-based comparison of limb segmentation in ostriches aged 14 months with and without tibiotarsal rotation. Journal of the South African Veterinary Assosiation 79, 142-144.
• COOPER R.G., HORBAŃCZUK J.O., 2004 – Ostrich nutrition: a review from a Zimbabwean perspective. Monography. Revue Scientifique et Technique de L Office International Des Epizooites 23, 1033-1042.
• COOPER R.G., TOMASIK C., HORBANCZUK J.O., 2007 – Avian Influenza in Ostriches (Struthio camelus). Avian and Poultry Biology Reviews 18, 87-92.
• DAL BOSCO A., CASTELLINI C., BIANCHI L., MUGNAI C., 2004 – Effect of dietary α-linolenic acid and vitamin E on the fatty acid composition, storage stability and sensory traits of rabbit meat.Meat Science 66, 407-413.
• DÍAZ M.T., CAŃEQUE V., SÁNCHEZ C.I., LAUZURICA S., PÉREZ C., FERNÁNDEZ C.,ÁLVAREZ I., DE LA FUENTE J., 2011 – Nutritional and sensory aspect of light lamb meat enriched in n-3 fatty acids during refrigerated storage. Food Chemistry 124, 147-155.
• FERNÁNDEZ-LÓPEZ J., SAYAS-BARBERÁ E., MUŃOZ T., SENDRA E., NAVARRO C.,PÉREZ-ALVAREZ J.A., 2008 – Effect of packaging conditions on shelf-life of ostrich steaks. Meat Science 78, 143-152.
• FILGUERAS R.S., GATELLIER P., AUBRY L., THOMAS A., BAUCHART D., DURAND D., ZAMBIAZI R.C., SANTÉ-LHOUTELLIER V., 2010 – Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: Influence of muscle on oxidative processes. Meat Science 86, 665-673.
• FRANCO D., GONZÁLEZ L., BISPO E., LATORRE A., MORENO T., SINEIRO J., SÁNCHEZ M., NÚŃEZ M.J., 2012 – Effect of calf diet, antioxidants, packaging type and storage time on beef steak storage. Meat Science 90, 871-880.
• FOLCH J., LEE M., SLOANE STANLEY G.H., 1957 – A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry 22, 226-497.
• HOFFMAN L.C., MULLER M., CLOETE S.W.P., BRAND M., 2008 – Physical and sensory meat quality of South African Black ostriches (Struthio camelus var. domesticus), Zimbabwean Blue ostriches (Struthio camelus australis) and their hybrid. Meat Science 79, 365-374.
• HORBAŃCZUK J., SALES J., 2001 – Egg production of red and blue neck ostriches under European farming conditions. Archiv fur Geflugelkunde 65, 281-283.
• HORBAŃCZUK J., SALES J., CELEDA T., KONECKA A., ZIĘBA G., KAWKA P., 1998 -–Cholesterol content and fatty acid composition of ostrich meat as influence by subspecies. Meat Science 50, 385-388.
• HORBAŃCZUK J.O., TOMASIK C., COOPER R.G., 2008 – Ostrich farming in Poland - its history and current situation after accession to the European Union. Avian and Poultry Biology Reviews 1,65-71.
• HORBAŃCZUK J.O., KAWKA M., SACHARCZUK M., COOPER R.G., BORUSZEWSKA K.,PARADA P., JASZCZAK K., 2007 – A search for sequence similarity between chicken (Gallus domesticus) and ostrich (Struthio camelus) microsatellite markers. Animal Science Papers and Reports 25, 283-288.
• KAWKA. M., PARADA, R., JASZCZAK, K., HORBAŃCZUK, J.O. 2012a – The use of microsatellite polymorphism in genetic mapping of the ostrich (Struthio camelus). Molecular Biology Reports 39,3369-3374.
• KAWKA M., HORBAŃCZUK J.O., JASZCZAK K., PIERZCHAŁA M., COOPER R.G., 2012b – A search for genetic markers associated with egg production in the ostrich (Struthio camelus).Molecular Biology Report 39, 7881-7885.
• POŁAWSKA E., HORBAŃCZUK J., PIERZCHAŁA M., STRZAŁKOWSKA N., JÓŻWIK A.,WÓJCIK A., POMIANOWSKI J., GUTKOWSKA K., WIERZBICKA A., HOFFMAN L.C., 2013 – Effect of dietary linseed and rapeseed supplementation on the fatty acid profiles of ostrich tissues.Part I- Muscles. Animal Science Papers and Reports 31, 239-248.
• POŁAWSKA E., LISIAK D., JÓŹWIK A., PIERZCHAŁA M., STRZAŁKOWSKA N.,POMIANOWSKI J., WÓJCIK A., 2012 – The effect of the diet supplementation with linseed and rapeseed on the physico-chemical and sensory characteristics of ostrich meat. Animal Science Papers and Reports 30, 65-72.
• POŁAWSKA E., MARCHEWKA J., COOPER R.G., SARTOWSKA K., POMIANOWSKI J.,JÓŻWIK A., STRZAŁKOWSKA N., HORBAŃCZUK J.O., 2011 - The ostrich meat – an updated review. II. Nutritive value. Animal Science Papers and Reports 29, 89-97.
• SALES J., HORBAŃCZUK J., 1998 – Ratite meat. World’s Poultry Science Journal 54, 59- 67.
• SALES J., HORBAŃCZUK J.O., DINGLE J., COLEMAN R., SENSIK S., 1999 – Carcass characteristics of emus (Dromaius novaehollandiae). British Poultry Science 40, 145-147.
• ZYMON M., STRZETELSKI J., PUSTKOWIAK H., SOSIN E., 2007 – Effect of freezing and frozen storage on fatty acid profile of calves’ meat. Polish Journal of Food and Nutrition Sciences 57, 647-650.