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Higher Oxygen Content Affects Rabbit Meat's Quality and Fatty Acid Profile in a Modified Atmosphere.
Skladanowska-Baryza, Joanna; Kmiecik, Dominik; Rudzinska, Magdalena; Vissio, Annalisa; Grygier, Anna; Ludwiczak, Agnieszka; Stanisz, Marek.
Afiliación
  • Skladanowska-Baryza J; Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Sciences, Zlotniki, Sloneczna 1, 62-002 Suchy Las, Poland.
  • Kmiecik D; Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland.
  • Rudzinska M; Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland.
  • Vissio A; Department of Agricultural, Forest and Food Science, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy.
  • Grygier A; Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland.
  • Ludwiczak A; Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Sciences, Zlotniki, Sloneczna 1, 62-002 Suchy Las, Poland.
  • Stanisz M; Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Sciences, Zlotniki, Sloneczna 1, 62-002 Suchy Las, Poland.
Int J Food Sci ; 2024: 9486285, 2024.
Article en En | MEDLINE | ID: mdl-38380345
ABSTRACT
After 7 days of storage, the quality of the meat packed in both systems (MAP and VAC) was satisfactory; however, after 14 and 21 days, there was a noticeable decline in quality, as evidenced by changes in the water percentage and color parameters (L∗, a∗, and b∗). However, muscles stored in the MAP1 had the highest tenderness. The results indicated that as the storage time increased (up to 21 days), the share of C140 (P < 0.001) and C160 (P < 0.001) acids in the fat of the LTL muscles decreased. Only the share of C180 (P = 0.001) and C201 (P = 0.015) acids was significantly influenced by the packaging method. The highest iodine level was found in MAP1 21 days after packaging (85.68). The ratio of n-6/n-3, PUFA/SFA, AI, and TI indexes, which indicate a higher nutritional quality of fat, varied only with storage time without being affected by the gas mixture (P > 0.05). The H/H level differed significantly with the storage time (P < 0.001), with no effect of the gas mixture (P = 0.133). After the 21-day storage period, the controlled atmosphere led to an increase in the concentration of MUFA and PUFA and a decrease in SFA, according to the study of the fatty acid profile.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Int J Food Sci Año: 2024 Tipo del documento: Article País de afiliación: Polonia Pais de publicación: Estados Unidos
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Int J Food Sci Año: 2024 Tipo del documento: Article País de afiliación: Polonia Pais de publicación: Estados Unidos