Lipid oxidation and color changes of goose meat stored under vacuum and modified atmosphere conditions

Agnieszka Orkusz , Gabriela Haraf , Andrzej Okruszek , Monika Wereńska-Sudnik

Abstract

The objective of the work was to investigate the color and lipid oxidation changes of goose breast meat packaged in vacuum and modified atmosphere (MA) conditions consisting of 80% O2, 20% CO2, and stored in refrigerated conditions at 4°C. Color stability was monitored by determining total heme pigments concentration; relative concentration of myoglobin, oxymyoglobin, and metmyoglobin; parameters of color L*, a*, b*, and sensory evaluation of the surface color. Lipid stability was measured by determining thiobarbituric acid reactive substances (TBARS). The samples were examined in 24 h after slaughter (unpacked muscles) and on d 4, 7, 9, 11 of storage (muscles packed in vacuum and in MA). Through the time of storage, samples packed in MA had higher TBARS values in comparison to the meat packed in vacuum. For samples packed in two types of atmospheres, the total pigments concentration decreased gradually within 11 d of storage. It was observed that relative metmyoglobin concentration increased whereas relative oxymyoglobin concentration decreased in total heme pigments in the MA stored muscle. The relative concentration of all three myoglobin forms sample packed in vacuum remained unchanged. The color parameters (L*, a*, b*) did not change for 11 d of storage for the vacuum packed meat. The value of the color parameter a* decreased and the value of the color parameters L* and b* increased in the samples packaged in MA. The data prove that if you store goose meat in MA (consisting of 80% O2, 20% CO2) or vacuum, the unchanged surface color is preserved for 9 and 11 day, respectively. Vacuum appears to be a better method as regards the maintaining of lipid stability in goose meat.
Author Agnieszka Orkusz (EaE / IChaFT / DAOFT)
Agnieszka Orkusz,,
- Department of Animal Origin Food Technology
, Gabriela Haraf (EaE / IChaFT / DAOFT)
Gabriela Haraf,,
- Department of Animal Origin Food Technology
, Andrzej Okruszek (EaE / IChaFT / DAOFT)
Andrzej Okruszek,,
- Department of Animal Origin Food Technology
, Monika Wereńska-Sudnik (EaE / IChaFT / DAOFT)
Monika Wereńska-Sudnik,,
- Department of Animal Origin Food Technology
Journal seriesPoultry Science, ISSN 0032-5791, (A 35 pkt)
Issue year2017
No96 (3)
Pages731-737
Publication size in sheets0.4
Keywords in Englishgoose, lipid, color, vacuum, modified atmosphere
DOIDOI:10.3382/ps/pew325
URL https://academic.oup.com/ps/article-abstract/96/3/731/2623793/Lipid-oxidation-and-color-changes-of-goose-meat?redirectedFrom=fulltext
Languageen angielski
Score (nominal)40
ScoreMinisterial score = 35.0, ArticleFromJournal
Ministerial score (2013-2016) = 40.0, ArticleFromJournal
Publication indicators WoS Citations = 3; WoS Impact Factor: 2017 = 2.216 (2) - 2017=2.518 (5); Scopus Citations = 3
Citation count*4 (2019-12-09)
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