Influence of Frozen Storage on the Fatty Acid Composition of Ostrich Meat Enriched with Linseed and Rapeseed

Abstract

The aim of the study was to evaluate the effect of the duration (24 hours, 60 days and 120 days) of frozen storage (−20 ºC) on the fatty acid composition of meat from ostriches supplemented with linseed and rapeseed. The study was carried out on muscles of 40 ostriches raised on five dietary groups: control with no supplementation (C), with 4% linseed (L4); 8% linseed (L8); and 5% rapeseed (R5); or 10% rapeseed (R10) in the diet. As the frozen storage period increased, the fatty acid profile of the ostrich meat in all the "enriched" groups changed, especially treatments L4 and L8. There was a decrease in the polyunsaturated fatty acid content (especially from 61 to 120 days of storage) including linolenic, arachidonic and docosahexaenoic acids. However, storage did not influence the fatty acid profile of ostrich meat up to 60 days. These results suggest that freezing is an acceptable method for preserving ostrich meat (up to 60 days), causing only a small decrease in the fatty acids of ostrich meat enriched with n-3 fatty acids. However, further research on prolonged frozen storage is recommended.

Nutritional quality assessment of different muscles derived from 15-year-old female emus (Dromaius novaehollandiae): Meat physicochemical traits and sensory scores

“…The mean proportions of MUFA/SFA (0.85), PUFA/ SFA (1.01) and UFA/SFA (1.86) in our studies were similar to those reported by other authors for emu muscles (Wang et al 2000), ostrich (Horbanczuk et al 1998(Horbanczuk et al , 2015 and nandu (Romanelli et al 2008;Filgueras et al 2010).…”

“…In turn, Beckerbauer et al (2001) determined the fatty acid profile in fan fillet and found that it contained 30% SFA, 44.8% MUFA and 25.2% PUFA. Horbanczuk et al (1998Horbanczuk et al ( , 2015 found a higher proportion of MUFA (33.5-39.1%) and lower proportion of PUFA (23.7-28.8%) in the total fatty acids of ostrich meat. Similar results were obtained by Romanelli et al (2008) in nandu meat and Wang et al (2000) in chicken drumsticks and beef steaks.…”

The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage

“…Another study investigating the changes in fatty acid composition of ostrich meat enriched with linseed and rapeseed—packaged in vacuum, frozen (−20 °C) and stored for 120 days [31]—showed a decrease in PUFA levels of the meat, as related to frozen storage duration. The results suggest that although freezing (−20 °C) is an acceptable method for preservation of ostrich meat enriched with n-3 fatty acids, it should only be done for up to 60 days, as the negative changes in PUFA profiles began to be observed only in the second period of storage (61–120 days).…”

Pig diet with bioactive compounds influences quality of meat and smoked ham

“…Today, producers tend to manufacture food products with increased nutritional value and all the necessary properties of functional foods. The use of linseed oil and rapeseed oil, coupled with vitamin E supplementation, as feed additives, which improve the quality of meat from fatteners, resulted from long-lasting studies that show their undeniably positive effects on, primarily, the texture, lipid profile and oxidative properties of pork (Matthews et al, 2000;D'Arrigo et al, 2002;Musella et al, 2009;Kralik et al, 2010;Więcek et al, 2010, Horbańczuk et al, 2015. Data from literature point to the significant effect of raw material properties, (particularly the content of intramuscular fat) and processing (i.e.…”