The Assessment of Changes in the Fatty Acid Profile and Dietary Indicators Depending on the Storage Conditions of Goose Meat.

Agnieszka Orkusz,Urszula Krajinska,Wioletta Wolańska

doi:10.3390/molecules26175122

Abstract

The deterioration of food quality due to lipid oxidation is a serious problem in the food sector. Oxidation reactions adversely affect the physicochemical properties of food, worsening its quality. Lipid oxidation products are formed during the production, processing, and storage of food products. In the human diet, the sources of lipid oxidation products are all fat-containing products, including goose meat with a high content of polyunsaturated fatty acids. This study aims at comparing the fatty acid profile of goose breast muscle lipids depending on the storage conditions: type of atmosphere, temperature, and storage time. Three-way variance analysis was used to evaluate changes in the fatty acids profile occurring in goose meat. The health aspect of fatty acid oxidation of goose meat is also discussed. In general, the fatty acid composition changed significantly during storage in the meat packed in the high-oxygen modified atmosphere at different temperatures (1 °C and 4 °C). Higher temperature led to a higher degree of lipid oxidation and nutrient loss. During the storage of samples in vacuum, no changes in the fatty acid content and dietary indices were found, regardless of the storage temperature, which indicates that the anaerobic atmosphere ensured the oxidative stability of goose meat during 11 days of refrigerated storage.

Highlights

Due to the growing awareness of diseases resulting from unhealthy diets and the dietary recommendations made by the international organizations concerned with nutrition (Food and Agriculture Organization of the United Nations, FAO; World HealthOrganization, WHO; and World Cancer Research Fund, WCRF), a lot of recent research has been focused on the characterization of fatty acid profiles, starting with plant products and novel foods [1,2,3,4]; consumers are looking for meat low in lipids and high in protein
This study aims at assessing changes in the fatty acid profile and the dietary indicators of goose breast muscle lipids depending on the storage conditions: type of atmosphere, temperature, and storage time
The obtained results confirm that the analyzed meat storage conditions significantly affect the content of fatty acids and the determined indicators (Table 2)

Summary

Introduction

Organization, WHO; and World Cancer Research Fund, WCRF), a lot of recent research has been focused on the characterization of fatty acid profiles, starting with plant products and novel foods [1,2,3,4]; consumers are looking for meat low in lipids and high in protein. For these reasons, consumers both in the European Union and worldwide prefer poultry meat [5]. Poultry meat has high nutritional and dietary value due to low lipid content (breast meat: 1.48–4.25%), and high content of protein (breast meat: 19.85–24.31%), minerals (Fe, Zn, Mg, Na, K, P, Ca), and vitamins B (Table 1).

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Conclusion