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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

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Polawska E., Poltorak A., Wyrwisz J., Wierzbicka A., Gutkowska K., Pomianowski J., Zdanowska-Sasiadek Z., Wojcik A., Kawka M., Raes K., De Smet S.

Animal Science Papers and Reports

2014

tom 32

nr 4

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.

Ograniczanie wyników

1 Animal Science Papers and Reports

1 De Smet S.

1 Gutkowska K.

1 Kawka M.

1 Polawska E.

1 Poltorak A.

1 Pomianowski J.

1 Raes K.

1 Wierzbicka A.

1 Wojcik A.

1 Wyrwisz J.

1 Zdanowska-Sasiadek Z.

1 2014

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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