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

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.

The Effect of Berry Pomace on Quality Changes of Beef Patties during Refrigerated Storage

“…The palmitic acid (C16:0) content after storage in the control beef patties was 1.76 times higher than before storage. An increase in the palmitic acid content was observed in goose meat refrigerated at 1 and 4 °C for 7 and 11 days [ 52 ]. Meanwhile the stearic acid content decreased with the increasing addition of the berry pomace into the beef patties after storage.…”

“…The linoleic (C18:2) and eicosatetraenoic (C20:4) fatty acids, in the control beef patties after storage, decreased twice, while the eicosapentaenoic (C20:5) acid content decreased by 1.4 percent units. In the goose muscle refrigerated for 11 days at 1 °C and 4 °C, the observed downward tendency in the PUFA content was mainly due to the decrease in the content of linoleic acid, linolenic acid, and arachidonic acid [ 52 ]. The research data show that the linoleic acid content in the control beef patties after storage for 9 days decreased by 1.93 times, while with the addition of 5% of raspberry pomace it decreased by 1.19, and with the addition of 5% of blackberry pomace—by 1.13 times.…”

Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage

“…It contains all the essential amino acids that needed for human body [ 2 ]. The fat content of goose meat is 3–4% and it is mainly composed by unsaturated fatty acid, in which the linolenic acid shows higher content when compared with other meat varieties [ 3 , 4 ]. Goose meat also contains low cholesterol (52–76 mg/100 g) and a variety of vitamins, niacin, sugar, and minerals [ 4 ].…”

“…The fat content of goose meat is 3–4% and it is mainly composed by unsaturated fatty acid, in which the linolenic acid shows higher content when compared with other meat varieties [ 3 , 4 ]. Goose meat also contains low cholesterol (52–76 mg/100 g) and a variety of vitamins, niacin, sugar, and minerals [ 4 ]. Except for the superior nutritional value, goose meat has certain advantages in appearance, texture, and taste in comparison.…”

“…Therefore, various goose meat products enter the market in order to meet people’s demand for high quality poultry products, such as goose meatballs, goose sausage, dry pot goose feet etc. However, the unsaturated fatty acids, which account for 70% of the total fatty acids in goose meat [ 4 ], can be easily oxidized during processing and refrigeration, resulting in peculiar smell, deterioration and reduction in quality [ 7 ]. Wereńska et al [ 8 ] investigated the oxidation activity and lipid oxidation changes in breast and leg muscles of goose, severe oxidation occurred after 365 days of frozen storage and the intense gray-brown color of meat was not accepted by the consumer.…”