Impact of frozen storage on fatty acid profile in goose meat

Wereńska, Monika; Okruszek, And̀rzej

doi:10.1016/j.psj.2022.102213

Cited by 4 publications

(2 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Te fresh group had the highest linoleic acid content but showed a decreasing trend during storage. Tis was related to the fact that PUFA was easily oxidized by enzymes or external factors (e.g., oxygen and irradiation) [45]. Te LV group had the highest linoleic acid content among the treatment groups, followed by the MB group.…”

Section: Fatty Acid Analysismentioning

confidence: 99%

Application of the Effect of Nonthermal Technologies on the Oxidation of Proteins and Lipids in Pigeon Meat during Chilled Storage

Tong,

Zhang,

Pang

et al. 2024

Journal of Food Biochemistry

View full text Add to dashboard Cite

This study investigated the effects of low-voltage electrostatic field (LVEF), electron beam irradiation (EBI), and modified atmosphere packaging (MAP) on protein and lipid oxidation of pigeon meat (PM) during chilled storage. The water-holding capacity (WHC) and color reflected that the difference between the LVEF-treated (1.20 kV/m) group and the fresh groups was the smallest. The oxidation analysis of protein showed that the LVEF-treated group had smaller values of carbonyl concentration (0.0551 ± 0.0048 μmol/g), larger values of sulfhydryl concentration (0.737 ± 0.0364 μmol/g), and higher Ca2+-ATPase activity (30.10 ± 1.52 U/g) than the C4 group (0.0649 ± 0.0013 μmol/g, 0.510 ± 0.0225 μmol/g, and 25.18 ± 1.42 U/g, respectively). SDS-PAGE demonstrated the ability of LVEF to inhibit the hydrolysis and cross-linking of proteins. Meanwhile, the LVEF-treated group had lower values of TBARs (2.26 ± 0.0371 μg/kg) than the other groups and had a lower lipid oxidation level. In addition, the fatty acids in the LVEF-treated group were similar to those in the fresh group and were beneficial to human health. In conclusion, LVEF (1.20 kV/m) could inhibit protein and lipid oxidation of PM during chilled storage.

show abstract

Section: Fatty Acid Analysismentioning

confidence: 99%

Application of the Effect of Nonthermal Technologies on the Oxidation of Proteins and Lipids in Pigeon Meat during Chilled Storage

Tong,

Zhang,

Pang

et al. 2024

Journal of Food Biochemistry

View full text Add to dashboard Cite

show abstract

“…Food and Agriculture Organization of the United Nations ( FAO ) data indicate that generally meat consumption will be increase, and in 2023, the poultry meat production will be about 361 million tones, and in 2029 will be around 373 million tones ( https://fao.org ). The East China region is the largest market for meat goose production and sales in China ( Wereńska and Okruszek, 2023 ). However, the overall production level of the goose industry in China is relatively backward.…”

Section: Introductionmentioning

confidence: 99%