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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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Abstract
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.
Keywords
meat, QUALITY, SUPPLEMENTATION, DOMESTICUS, RAPESEED, fatty acids, ostrich, type of packaging, STRUTHIO-CAMELUS, refrigerator, LINSEED, DIET

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Chicago
Polawska, Ewa, Andrzej Póltorak, Jaroslaw Wyrwisz, Agnieszka Wierzbicka, Krystyna Gutkowska, Janusz Pomianowski, Żaneta Zdanowska-Sąsiadek, et al. 2014. “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.” Animal Science Papers and Reports 32 (4): 351–358.
APA
Polawska, E., Póltorak, A., Wyrwisz, J., Wierzbicka, A., Gutkowska, K., Pomianowski, J., Zdanowska-Sąsiadek, Ż., et al. (2014). 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. ANIMAL SCIENCE PAPERS AND REPORTS, 32(4), 351–358.
Vancouver
1.
Polawska E, Póltorak A, Wyrwisz J, Wierzbicka A, Gutkowska K, Pomianowski J, et al. 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. ANIMAL SCIENCE PAPERS AND REPORTS. 2014;32(4):351–8.
MLA
Polawska, Ewa, Andrzej Póltorak, Jaroslaw Wyrwisz, et al. “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.” ANIMAL SCIENCE PAPERS AND REPORTS 32.4 (2014): 351–358. Print.
@article{5969912,
  abstract     = {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{\textlangle}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{\textlangle}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.},
  author       = {Polawska, Ewa and P{\'o}ltorak, Andrzej and Wyrwisz, Jaroslaw and Wierzbicka, Agnieszka and Gutkowska, Krystyna and Pomianowski, Janusz and Zdanowska-S\k{a}siadek, \.{Z}aneta and W{\'o}jcik, Anna and Kawka, Magdalena and Raes, Katleen and De Smet, Stefaan},
  issn         = {0860-4037},
  journal      = {ANIMAL SCIENCE PAPERS AND REPORTS},
  keyword      = {meat,QUALITY,SUPPLEMENTATION,DOMESTICUS,RAPESEED,fatty acids,ostrich,type of packaging,STRUTHIO-CAMELUS,refrigerator,LINSEED,DIET},
  language     = {eng},
  number       = {4},
  pages        = {351--358},
  title        = {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},
  volume       = {32},
  year         = {2014},
}

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