2022
DOI: 10.1016/j.psj.2021.101517
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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 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 oxidat… Show more

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Cited by 19 publications
(11 citation statements)
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“…Despite this, the popularity of the goose industry is growing in European countries. Goose meat is popular on the food market, and its properties are considered beneficial for consumers due to its high protein quality, low cholesterol content, and high concentration of polyunsaturated fatty acids ( Razmaitė et al, 2022 ; Wereńska et al, 2022 ).…”
Section: Introductionmentioning
confidence: 99%
“…Despite this, the popularity of the goose industry is growing in European countries. Goose meat is popular on the food market, and its properties are considered beneficial for consumers due to its high protein quality, low cholesterol content, and high concentration of polyunsaturated fatty acids ( Razmaitė et al, 2022 ; Wereńska et al, 2022 ).…”
Section: Introductionmentioning
confidence: 99%
“…To the exogenous factors include, among others: oxygen contained in atmospheric air, temperature and storage time, as well as the presence of some heavy metals. Lipids contained in meat also undergo oxidative processes due to the activity of endogenous factors, that is, tissue enzymes ( Wereńska et al, 2022 ). Moreover the oxidants or reactive oxygen species are produced from mitochondria as a part of normal metabolic process and as microbicidal products by macrophages.…”
Section: Resultsmentioning
confidence: 99%
“…This kind of storage may alter physical properties, chemical processes, such as protein aggregation, denaturation, and their oxidation, color changes, lipolysis, lipid oxidation, and sensory properties of meat ( Li et al, 2022 ). The changes occurring in the raw meat material during its freezing storage are influenced by exogenous factors, such as oxygen in the atmospheric air, temperature, storage time, as well as the presence of some heavy metal ions ( Amaral et al, 2018 ; Beltrán and Bellés, 2018 ; Wereńska et al, 2022 ). Meat lipids are also subject to oxidation processes due to the activity of endogenous factors, that is, tissue enzymes and microbial origin ( Arshad et al, 2013 ; Domínguez et al, 2019 ).…”
Section: Introductionmentioning
confidence: 99%
“…Bacterial cultures for As mentioned earlier, storing meat and meat products is a challenge to maintain meat quality because of uncontrolled freeze-thaw cycles. As far as the present authors acknowledge, only a few studies have examined the effect of frozen storage on the technological properties of goose meat (Fu et al, 2022;Wereńska et al, 2022). Hence, the present study examined how different frozen storage temperatures and durations affect the quality of goose meat after thawing.…”
Section: Physical Biochemical and Microbiological Analyses Of Raw Goo...mentioning
confidence: 92%