Ghent University Academic Bibliography

Advanced

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

Ewa Polawska, Andrzej Póltorak, Jaroslaw Wyrwisz, Agnieszka Wierzbicka, Krystyna Gutkowska, Janusz Pomianowski, Żaneta Zdanowska-Sąsiadek, Anna Wójcik, Magdalena Kawka, Katleen Raes UGent, et al. (2014) ANIMAL SCIENCE PAPERS AND REPORTS. 32(4). p.351-358
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.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
meat, QUALITY, SUPPLEMENTATION, DOMESTICUS, RAPESEED, fatty acids, ostrich, type of packaging, STRUTHIO-CAMELUS, refrigerator, LINSEED, DIET
journal title
ANIMAL SCIENCE PAPERS AND REPORTS
Anim. Sci. Pap. Rep.
volume
32
issue
4
pages
351 - 358
Web of Science type
Article
Web of Science id
000346217600007
JCR category
AGRICULTURE, DAIRY & ANIMAL SCIENCE
JCR impact factor
0.718 (2014)
JCR rank
32/57 (2014)
JCR quartile
3 (2014)
ISSN
0860-4037
language
English
UGent publication?
no
classification
A1
copyright statement
I have retained and own the full copyright for this publication
id
5969912
handle
http://hdl.handle.net/1854/LU-5969912
date created
2015-05-29 14:01:50
date last changed
2018-05-17 12:34:15
@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},
}

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.