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

Orkusz, Agnieszka; Haraf, G.; Okruszek, And̀rzej; Wereńska, Monika

doi:10.3382/ps/pew325

Cited by 25 publications

(20 citation statements)

References 39 publications

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“…It is worth to note that the intensity of beetroot effect was higher in burgers packaged in aerobic condition than the other ones. The difference among the two types of packaging could be a consequence of a higher oxygen concentration around beef burgers stored under the aerobic condition that could penetrate meat samples making them brighter (Orkusz et al ., 2017 ). For the same reason, the beetroot effect on redness was less evident on vacuum packed burgers.…”

Section: Resultsmentioning

confidence: 99%

Effect of beetroot (<em>Beta vulgaris</em>) extract on Black Angus burgers shelf life

Marrone

Smaldone²,

Ambrosio

et al. 2021

Ital J Food Safety

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Beef burgers are meat preparations with easy perishability. To ensure a longer shelflife, the Regulation EU 1129/11 allows the use of some additives. However, healthconscious consumers prefer products which do not contain synthetic substances. Aim of the present study was to evaluate the effect of Red Beetroot (Beta vulgaris) integration on Black Angus made burgers shelf life. Red beet was prepared as powder and added to meat mixture as the same or in water solution. The study was split into 2 trials to assess the extract activity also in burgers vacuum-packaged stored. Burgers were analysed (up to 9 days at 4°C) in terms of sensory properties, microbiological profile, pH, aw and lipid oxidation (TBARS). At the end of storage, treated samples showed the highest values of redness and the lowest content of malondialdehyde, probably due to antioxidant properties of red beet towards myoglobin and lipid oxidation processes. Moreover, results highlighted that Red Beetroot activities were dose-dependent and intensified if dissolved in water. The aw values did not appear to be conditioned by extract integrations, unlike the pH that was lower in treated samples than control ones. Microbiological analyses identified beetroot as a potential antimicrobial substance, especially in high concentration. In conclusion, Beta vulgaris extract could be proposed as natural compound exploitable in beef burgers to preserve qualities and extend their shelf-life.

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Section: Resultsmentioning

confidence: 99%

Effect of beetroot (<em>Beta vulgaris</em>) extract on Black Angus burgers shelf life

Marrone

Smaldone²,

Ambrosio

et al. 2021

Ital J Food Safety

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“…According to published data, geese meat consumption has been increased in Asia and Europe ( FAO-STAT, 2020 ). To judge from recent estimates, the leading geese meat consumed in the world is China, with vast majority (95.2%) of the approximately 2.52 million tons of geese meat consumed annually ( Orkusz et al, 2017 ). Compared with other terrestrial poultry (for example, chicken), geese possess uniquely adipose deposit traits.…”

Section: Introductionmentioning

confidence: 99%

Difference in developmental dynamics between subcutaneous and abdominal adipose tissues in goose (Anser Cygnoides)

Huo

Weng

et al. 2021

Poultry Science

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Goose ( Anas cygnoides ), as a typical species domesticated from a migratory bird, has maintained the capability of depositing excess lipid and preferentially accumulating fat within the abdomen and subcutaneous, which not only leads to decrease in yield of meat product, but also affects the feed conversion rate. Here, an experiment was conducted to examine the difference in developmental dynamics between subcutaneous ( SAT ) and abdominal adipose tissues ( AAT ) in goose. The results showed that SAT could be clearly observed at embryonic days (E) 15, whereas AAT were clearer until E20. Although the weights of SAT and AAT showed a significant rising with advancing age ( P < 0.05), their gains were not completely uniform, and more adipose deposited preferentially toward AAT after birth ( P < 0.05). Additionally, a clear expansion in adipocyte size was observed in AAT and SAT during embryonic stages ( P < 0.05). The average adipocyte area in AAT continued to increase after birth ( P < 0.05), while the cell areas in SAT were relatively invariable ( P > 0.05). Furthermore, the expression levels of FABP4/aP2, ACSL1 and PPARγ were much higher in SAT than in AAT, whereas relative higher expression level of IL-6 was observed in the AAT during embryonic stages. After birth, the more expression of LPL and PPARα were detected in AAT than did in SAT ( P < 0.05), whereas greater ATGL expression was in SAT ( P < 0.05). Taken together, these findings suggest that AAT may display greater fat storage capacity than SAT accompanied by changes in cell area and lipogenic capacity. Considering that there is disparity in the individual adipose tissues, we suggested that careful consideration for the precise interventions used to control SAT or AAT deposition in meat-producing animals to improve feed efficiency.

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“…Lipid oxidation can lead to unpleasant odors or tastes, color deteriorations, degradation in proteins, and decline in the shelf life of food [6,7]. The factors that affect lipid oxidation in poultry products include poultry diet, oxidative stresses in the live birds, pre-slaughter stunning methods, food processing methods, and storage conditions [8][9][10][11][12]. The storage time is also an important factor for lipid oxidation.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Effects of Pre-Slaughter High-Frequency Electrical Stunning Current Intensities on Lipid Oxidative Stability and Antioxidant Capacity in the Liver of Yangzhou Goose (Anser cygnoides domesticus)

Zhang

Farnell²,

Lü

et al. 2020

Animals

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Limited research has been performed to evaluate the effects of high-frequency electrical stunning (ES) methods on the lipid oxidative stability of the meat goose livers. This study was conducted to evaluate the effects of high-frequency-ES current intensities on lipid oxidative stability and antioxidant capacity in the liver of Yangzhou goose (Anser cygnoides domesticus). Forty 92-day-old male Yangzhou geese were randomly divided into five treatments (n = 8). Geese were not stunned (control) or exposed to ES for 10 s with alternating current (AC) at 500 Hz in a water bath. Current intensities were set at 30 V/20 mA (E30V), 60 V/40 mA (E60V), 90 V/70 mA (E90V), or 120 V/100 mA (E120V), respectively. The malondialdehyde level at day 0 was the highest in 120 V (p < 0.05). Antioxidant enzymes’ activity on day 2 was the highest in E60V. The 1, 1-diphenyl-2-picrylhydrazyl free radical (DPPH·) elimination ability was lower in the E120V than that in the E60V at two days and four days postmortem (p < 0.05). A combination of 60 V/40 mA/ 500 Hz/ 10 s per bird could be applied in the ES of Yangzhou geese to improve the lipid oxidative stability and antioxidant capacity in the livers.

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

Cited by 25 publications

References 39 publications

Effect of beetroot (<em>Beta vulgaris</em>) extract on Black Angus burgers shelf life

Effect of beetroot (<em>Beta vulgaris</em>) extract on Black Angus burgers shelf life

Difference in developmental dynamics between subcutaneous and abdominal adipose tissues in goose (Anser Cygnoides)

Evaluation of the Effects of Pre-Slaughter High-Frequency Electrical Stunning Current Intensities on Lipid Oxidative Stability and Antioxidant Capacity in the Liver of Yangzhou Goose (Anser cygnoides domesticus)

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