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

Abstract

Ostrich meat is a high-quality dietetic product, however, it is very sensitive to deterioration during storage. The aim of this study was to assess the effect of packaging systems on the fatty acid (FA) profiles in ostrich meat during refrigerated storage. The systems were: Vacuum packaging (VP) and modified atmosphere packaging (MAP) in two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Samples were taken from the M. ilifibularis (IF) muscles of eight ostriches in each treatment group. The packs were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days. The packaging conditions and storage time had an impact on the concentration of bioactive compounds such as polyunsaturated fatty acids (PUFA), including n-3 such as C18:3, C20:5 (EPA) and C22:6 (DHA). The least changes in composition of n-3 and the sum of PUFA were recorded in ostrich meat packaged in vacuum, followed by that packaged using MAP1 and MAP2. The sum of n-6 PUFAs decreased significantly by 2.1% for MAP2, and only by 0.7% for vacuum packaging as the experiment progressed. A significant deterioration of these compounds was observed in all package systems, especially from day 12 until day 16 of storage.

Preliminary Study of Slaughter Value and Meat Characteristics of 18 Months Ostrich Reared in Hungary

“…The SFA/UFA ratio was below the results of Horbańczuk et al (1998) [25] and Hoffman et al (2005) [26], but above that of Horbańczuk et al (2019) [27]. The n-6/n-3 ratio in our examination was almost half of the one found by Horbańczuk et al [27]. Information on the diet is not available for drawing further conclusions from the difference.…”

“…Our results, compared to the literature demonstrated in Table 6, agree with the 27 to 39% range of fatty acid ratio published by other authors. The SFA/UFA ratio was below the results of Horbańczuk et al (1998) [25] and Hoffman et al (2005) [26], but above that of Horbańczuk et al (2019) [27]. The n-6/n-3 ratio in our examination was almost half of the one found by Horbańczuk et al [27].…”

Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

“…Ostrich meat is recognized as a dietetic product with high nutritive value [ 1 , 2 , 3 ] and is becoming increasingly popular, not only in South Africa but also in Asia, South America, North America, and Europe [ 4 , 5 , 6 , 7 , 8 , 9 , 10 ]. Among European countries, Poland is one of the leaders in production of ostrich meat, exporting ca.…”

The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration

“…Thus, this meat type is highly vulnerable to oxidative changes [14][15][16]. Oxidation processes can decrease the nutritional quality of meat and lead to meat quality deterioration, which results in the development of off-flavors and rancidity [17,18]. Some oxidation products can be even toxic for consumers.…”