Higher Oxygen Content Affects Rabbit Meat's Quality and Fatty Acid Profile in a Modified Atmosphere.

Autor: Składanowska-Baryza J; Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 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., Rudzińska 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, Poznań University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland., Stanisz M; Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland.
Jazyk: angličtina
Zdroj: International journal of food science [Int J Food Sci] 2024 Feb 13; Vol. 2024, pp. 9486285. Date of Electronic Publication: 2024 Feb 13 (Print Publication: 2024).
DOI: 10.1155/2024/9486285
Abstrakt: 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 C14:0 ( P < 0.001) and C16:0 ( P < 0.001) acids in the fat of the LTL muscles decreased. Only the share of C18:0 ( P = 0.001) and C20:1 ( 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.
Competing Interests: The authors declare that they have no conflicts of interest.
(Copyright © 2024 Joanna Składanowska-Baryza et al.)
Databáze: MEDLINE
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