Simple item page
 

Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere

cris.virtual.author-orcid0000-0002-2626-9329
cris.virtual.author-orcid0000-0003-3708-2890
cris.virtual.author-orcid0000-0001-6343-332X
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-0529-3725
cris.virtual.author-orcid0000-0002-3009-3346
cris.virtual.author-orcid0000-0001-8943-0266
cris.virtualsource.author-orcidf24d1760-910b-4055-b5f0-f9a09bb1102f
cris.virtualsource.author-orcida0e99de6-16e7-4a8e-955e-348a7bec4f41
cris.virtualsource.author-orcid307551d0-aa67-4ae6-b57b-fb099d8300e7
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcida4043375-ad34-47db-b06a-c0b221cf8d5b
cris.virtualsource.author-orcid11dda879-cf30-4a05-9847-3e80d2ba025c
cris.virtualsource.author-orcid88cac701-0bd6-4106-9279-6d4f5ac4709c
dc.abstract.enAfter 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.
dc.affiliationWydział Medycyny Weterynaryjnej i Nauk o Zwierzętach
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Hodowli Zwierząt i Oceny Surowców
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorSkładanowska-Baryza, Joanna
dc.contributor.authorKmiecik, Dominik
dc.contributor.authorRudzińska, Magdalena
dc.contributor.authorVissio, Annalisa
dc.contributor.authorGrygier, Anna
dc.contributor.authorLudwiczak, Agnieszka
dc.contributor.authorStanisz, Marek
dc.date.access2025-01-16
dc.date.accessioned2025-01-16T07:06:06Z
dc.date.available2025-01-16T07:06:06Z
dc.date.copyright2024-02-13
dc.date.issued2024
dc.description.abstract<jats:p>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 (<jats:inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" id="M1"><msup><mrow><mi>L</mi></mrow><mrow><mo>∗</mo></mrow></msup></math></jats:inline-formula>, <jats:inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" id="M2"><msup><mrow><mi>a</mi></mrow><mrow><mo>∗</mo></mrow></msup></math></jats:inline-formula>, and <jats:inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" id="M3"><msup><mrow><mi>b</mi></mrow><mrow><mo>∗</mo></mrow></msup></math></jats:inline-formula>). 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 (<jats:inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" id="M4"><mi>P</mi><mo>&lt;</mo><mn>0.001</mn></math></jats:inline-formula>) and C16:0 (<jats:inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" id="M5"><mi>P</mi><mo>&lt;</mo><mn>0.001</mn></math></jats:inline-formula>) acids in the fat of the LTL muscles decreased. Only the share of C18:0 (<jats:inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" id="M6"><mi>P</mi><mo>=</mo><mn>0.001</mn></math></jats:inline-formula>) and C20:1 (<jats:inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" id="M7"><mi>P</mi><mo>=</mo><mn>0.015</mn></math></jats:inline-formula>) 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 (<jats:inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" id="M8"><mi>P</mi><mo>&gt;</mo><mn>0.05</mn></math></jats:inline-formula>). The H/H level differed significantly with the storage time (<jats:inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" id="M9"><mi>P</mi><mo>&lt;</mo><mn>0.001</mn></math></jats:inline-formula>), with no effect of the gas mixture (<jats:inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" id="M10"><mi>P</mi><mo>=</mo><mn>0.133</mn></math></jats:inline-formula>). 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.</jats:p>
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_act
dc.description.financecost3936,26
dc.description.if2,7
dc.description.points100
dc.description.versionfinal_published
dc.description.volume2024
dc.identifier.doi10.1155/2024/9486285
dc.identifier.eissn2314-5765
dc.identifier.issn2356-7015
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2356
dc.identifier.weblinkhttps://onlinelibrary.wiley.com/doi/10.1155/2024/9486285
dc.languageen
dc.pbn.affiliationanimal science and fisheries
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofInternational Journal of Food Science
dc.relation.pagesart. ID 9486285
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.titleHigher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume2024
project.funder.nameSubwencja