Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere
After 7 days of storage, the quality of the meat packed in both systems (MAP and VAC) was satisfactory; however, after 14 and 21 days, there was a noticeable decline in quality, as evidenced by changes in the water percentage and color parameters (L∗, a∗, and b∗). However, muscles stored in the MAP1...
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| Format: | Article |
| Language: | English |
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Wiley
2024-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2024/9486285 |
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| author | Joanna Składanowska-Baryza Dominik Kmiecik Magdalena Rudzińska Annalisa Vissio Anna Grygier Agnieszka Ludwiczak Marek Stanisz |
| author_facet | Joanna Składanowska-Baryza Dominik Kmiecik Magdalena Rudzińska Annalisa Vissio Anna Grygier Agnieszka Ludwiczak Marek Stanisz |
| author_sort | Joanna Składanowska-Baryza |
| collection | DOAJ |
| description | After 7 days of storage, the quality of the meat packed in both systems (MAP and VAC) was satisfactory; however, after 14 and 21 days, there was a noticeable decline in quality, as evidenced by changes in the water percentage and color parameters (L∗, a∗, and b∗). However, muscles stored in the MAP1 had the highest tenderness. The results indicated that as the storage time increased (up to 21 days), the share of C14:0 (P<0.001) and C16:0 (P<0.001) acids in the fat of the LTL muscles decreased. Only the share of C18:0 (P=0.001) and C20:1 (P=0.015) acids was significantly influenced by the packaging method. The highest iodine level was found in MAP1 21 days after packaging (85.68). The ratio of n-6/n-3, PUFA/SFA, AI, and TI indexes, which indicate a higher nutritional quality of fat, varied only with storage time without being affected by the gas mixture (P>0.05). The H/H level differed significantly with the storage time (P<0.001), with no effect of the gas mixture (P=0.133). After the 21-day storage period, the controlled atmosphere led to an increase in the concentration of MUFA and PUFA and a decrease in SFA, according to the study of the fatty acid profile. |
| format | Article |
| id | doaj-art-c02c6b10f080423f8796e900013e06a1 |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-c02c6b10f080423f8796e900013e06a12025-02-03T01:29:32ZengWileyInternational Journal of Food Science2314-57652024-01-01202410.1155/2024/9486285Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified AtmosphereJoanna Składanowska-Baryza0Dominik Kmiecik1Magdalena Rudzińska2Annalisa Vissio3Anna Grygier4Agnieszka Ludwiczak5Marek Stanisz6Department of Animal Breeding and Product Quality AssessmentDepartment of Food Technology of Plant OriginDepartment of Food Technology of Plant OriginDepartment of AgriculturalDepartment of Food Technology of Plant OriginDepartment of Animal Breeding and Product Quality AssessmentDepartment of Animal Breeding and Product Quality AssessmentAfter 7 days of storage, the quality of the meat packed in both systems (MAP and VAC) was satisfactory; however, after 14 and 21 days, there was a noticeable decline in quality, as evidenced by changes in the water percentage and color parameters (L∗, a∗, and b∗). However, muscles stored in the MAP1 had the highest tenderness. The results indicated that as the storage time increased (up to 21 days), the share of C14:0 (P<0.001) and C16:0 (P<0.001) acids in the fat of the LTL muscles decreased. Only the share of C18:0 (P=0.001) and C20:1 (P=0.015) acids was significantly influenced by the packaging method. The highest iodine level was found in MAP1 21 days after packaging (85.68). The ratio of n-6/n-3, PUFA/SFA, AI, and TI indexes, which indicate a higher nutritional quality of fat, varied only with storage time without being affected by the gas mixture (P>0.05). The H/H level differed significantly with the storage time (P<0.001), with no effect of the gas mixture (P=0.133). After the 21-day storage period, the controlled atmosphere led to an increase in the concentration of MUFA and PUFA and a decrease in SFA, according to the study of the fatty acid profile.http://dx.doi.org/10.1155/2024/9486285 |
| spellingShingle | Joanna Składanowska-Baryza Dominik Kmiecik Magdalena Rudzińska Annalisa Vissio Anna Grygier Agnieszka Ludwiczak Marek Stanisz Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere International Journal of Food Science |
| title | Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere |
| title_full | Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere |
| title_fullStr | Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere |
| title_full_unstemmed | Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere |
| title_short | Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere |
| title_sort | higher oxygen content affects rabbit meat s quality and fatty acid profile in a modified atmosphere |
| url | http://dx.doi.org/10.1155/2024/9486285 |
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