Impact of frozen storage on oxidation changes of some components in goose meat

ABSTRACT: The objective of this study was to investigate the oxidation activity and lipid oxidation changes in breast (BM) and leg (LM) muscles from 17-wk-old female White Kołuda geese packaged in a vacuum, and stored in freezing conditions at −20°C. The geese were fed ad libitum during the experime...

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Autores principales:	M. Wereńska, A. Okruszek, G. Haraf, J. Wołoszyn, Z. Goluch
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2022
Materias:	goose frozen storage heam pigments TBARS antioxidant potential Animal culture SF1-1100
Acceso en línea:	https://doaj.org/article/5eb1c3363bef4fbb9c4f37eff9e47423
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spelling	oai:doaj.org-article:5eb1c3363bef4fbb9c4f37eff9e474232021-11-24T04:22:53ZImpact of frozen storage on oxidation changes of some components in goose meat0032-579110.1016/j.psj.2021.101517https://doaj.org/article/5eb1c3363bef4fbb9c4f37eff9e474232022-01-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S0032579121005393https://doaj.org/toc/0032-5791ABSTRACT: The objective of this study was to investigate the oxidation activity and lipid oxidation changes in breast (BM) and leg (LM) muscles from 17-wk-old female White Kołuda geese packaged in a vacuum, and stored in freezing conditions at −20°C. The geese were fed ad libitum during the experimental period (up to 17 wk) on the same complete feed. The samples of LM (n = 18) and BM (n = 18) from the right carcass were stored for 30, 90, 80, 270, and 365 d. Lipid oxidation was described by determining changes in: TBARS value expressing the amount of malondialdehyde (MDA), total antioxidant capacity (TAC) measured by DPPH and ABTS methods and total reduction potential (TRP) measured by FRAP method. Moreover, total heam pigments pigment (THP), relative concentration of myoglobin (Mb), oxymyoglobin (MbO2), and metmyoglobin (MMb) were determined in this study. Time of storage affected the TAC, TRP, TBARS, and the color stability of BM and LM. The THP concentration and Mb proportion decrease gradually during the 365 d of frozen storage, while the relative concentration of MMb increase in BM and LM. It was noted that the shares of MMb in both analyzed types of muscles stored for 365 d did not exceed 0.4. This value is considered to be the limit, after which the meat takes on an intense gray-brown color not accepted by the consumer. The oxidation processes occurring during frozen storage caused an increase of TBARS and a decrease of DPPH•, ABTS•+, FRAP values in both kinds of muscles. The amounts of TBARS during frozen storage of muscles did not exceed 2.0 mg MDA/kg of meat. A higher value of TBARS than 2.0 causes a lack of acceptance by consumers of the flavor profile. Based on the results concerning changes in the heam pigments, as well as changes related to the oxidation of lipids, we cannot unequivocally state in which types of muscles the changes had a more intense course.M. WereńskaA. OkruszekG. HarafJ. WołoszynZ. GoluchElsevierarticlegoosefrozen storageheam pigmentsTBARSantioxidant potentialAnimal cultureSF1-1100ENPoultry Science, Vol 101, Iss 1, Pp 101517- (2022)
institution	DOAJ
collection	DOAJ
language	EN
topic	goose frozen storage heam pigments TBARS antioxidant potential Animal culture SF1-1100
spellingShingle	goose frozen storage heam pigments TBARS antioxidant potential Animal culture SF1-1100 M. Wereńska A. Okruszek G. Haraf J. Wołoszyn Z. Goluch Impact of frozen storage on oxidation changes of some components in goose meat
description	ABSTRACT: The objective of this study was to investigate the oxidation activity and lipid oxidation changes in breast (BM) and leg (LM) muscles from 17-wk-old female White Kołuda geese packaged in a vacuum, and stored in freezing conditions at −20°C. The geese were fed ad libitum during the experimental period (up to 17 wk) on the same complete feed. The samples of LM (n = 18) and BM (n = 18) from the right carcass were stored for 30, 90, 80, 270, and 365 d. Lipid oxidation was described by determining changes in: TBARS value expressing the amount of malondialdehyde (MDA), total antioxidant capacity (TAC) measured by DPPH and ABTS methods and total reduction potential (TRP) measured by FRAP method. Moreover, total heam pigments pigment (THP), relative concentration of myoglobin (Mb), oxymyoglobin (MbO2), and metmyoglobin (MMb) were determined in this study. Time of storage affected the TAC, TRP, TBARS, and the color stability of BM and LM. The THP concentration and Mb proportion decrease gradually during the 365 d of frozen storage, while the relative concentration of MMb increase in BM and LM. It was noted that the shares of MMb in both analyzed types of muscles stored for 365 d did not exceed 0.4. This value is considered to be the limit, after which the meat takes on an intense gray-brown color not accepted by the consumer. The oxidation processes occurring during frozen storage caused an increase of TBARS and a decrease of DPPH•, ABTS•+, FRAP values in both kinds of muscles. The amounts of TBARS during frozen storage of muscles did not exceed 2.0 mg MDA/kg of meat. A higher value of TBARS than 2.0 causes a lack of acceptance by consumers of the flavor profile. Based on the results concerning changes in the heam pigments, as well as changes related to the oxidation of lipids, we cannot unequivocally state in which types of muscles the changes had a more intense course.
format	article
author	M. Wereńska A. Okruszek G. Haraf J. Wołoszyn Z. Goluch
author_facet	M. Wereńska A. Okruszek G. Haraf J. Wołoszyn Z. Goluch
author_sort	M. Wereńska
title	Impact of frozen storage on oxidation changes of some components in goose meat
title_short	Impact of frozen storage on oxidation changes of some components in goose meat
title_full	Impact of frozen storage on oxidation changes of some components in goose meat
title_fullStr	Impact of frozen storage on oxidation changes of some components in goose meat
title_full_unstemmed	Impact of frozen storage on oxidation changes of some components in goose meat
title_sort	impact of frozen storage on oxidation changes of some components in goose meat
publisher	Elsevier
publishDate	2022
url	https://doaj.org/article/5eb1c3363bef4fbb9c4f37eff9e47423
work_keys_str_mv	AT mwerenska impactoffrozenstorageonoxidationchangesofsomecomponentsingoosemeat AT aokruszek impactoffrozenstorageonoxidationchangesofsomecomponentsingoosemeat AT gharaf impactoffrozenstorageonoxidationchangesofsomecomponentsingoosemeat AT jwołoszyn impactoffrozenstorageonoxidationchangesofsomecomponentsingoosemeat AT zgoluch impactoffrozenstorageonoxidationchangesofsomecomponentsingoosemeat
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Impact of frozen storage on oxidation changes of some components in goose meat

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