The oxidation status of three types of duck meat (conventional, organic, wild) during refrigerated storage under air and vacuum-packaged atmospheres

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F22%3A43879994" target="_blank" >RIV/62157124:16270/22:43879994 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.1080/00071668.2022.2035674" target="_blank" >https://doi.org/10.1080/00071668.2022.2035674</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1080/00071668.2022.2035674" target="_blank" >10.1080/00071668.2022.2035674</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The oxidation status of three types of duck meat (conventional, organic, wild) during refrigerated storage under air and vacuum-packaged atmospheres

Popis výsledku v původním jazyce

1. This study evaluated and compared the oxidation status of meat from conventionally-farmed, organic and wild ducks during chilled storage in air or vacuum packaging. In total, 48 carcases from each group of ducks were investigated, and 24 carcases from each type of production were stored under vacuum or in air at 3 degrees C +/- 1 degrees C. Sample analyses were conducted after 1, 3, 6 and 9 d of storage. 2. The antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl: DPPH), thiobarbituric acid reactive substances (TBARS) and free fatty acids in the breast, thigh and wing muscles were determined. 3. The antioxidant capacity of meat from conventional ducks was higher than that from organic and wild ducks. The muscles of organic and wild ducks were more susceptible to secondary oxidation (particularly when stored in air) than conventionally-raised birds. The free fatty acid levels in samples of breast and thigh meat from wild ducks on the last day of storage were higher than in conventional and organic ducks. 4. The results showed that the oxidation status of meat from conventional ducks was more stable during refrigerated storage than the meat of organic and wild ducks.

Název v anglickém jazyce

The oxidation status of three types of duck meat (conventional, organic, wild) during refrigerated storage under air and vacuum-packaged atmospheres

Popis výsledku anglicky

1. This study evaluated and compared the oxidation status of meat from conventionally-farmed, organic and wild ducks during chilled storage in air or vacuum packaging. In total, 48 carcases from each group of ducks were investigated, and 24 carcases from each type of production were stored under vacuum or in air at 3 degrees C +/- 1 degrees C. Sample analyses were conducted after 1, 3, 6 and 9 d of storage. 2. The antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl: DPPH), thiobarbituric acid reactive substances (TBARS) and free fatty acids in the breast, thigh and wing muscles were determined. 3. The antioxidant capacity of meat from conventional ducks was higher than that from organic and wild ducks. The muscles of organic and wild ducks were more susceptible to secondary oxidation (particularly when stored in air) than conventionally-raised birds. The free fatty acid levels in samples of breast and thigh meat from wild ducks on the last day of storage were higher than in conventional and organic ducks. 4. The results showed that the oxidation status of meat from conventional ducks was more stable during refrigerated storage than the meat of organic and wild ducks.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

40301 - Veterinary science

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

British Poultry Science

ISSN

0007-1668

e-ISSN

1466-1799

Svazek periodika

63

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

7

Strana od-do

528-534

Kód UT WoS článku

000756510300001

EID výsledku v databázi Scopus

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