Effect of diet and packaging system on the oxidative status and polyunsaturated fatty acid content of rabbit meat during retail display

被引：19

作者：

Dal Bosco, Alessandro ^{[1
]}

Mattioli, Simona ^{[1
]}

Cullere, Marco ^{[2
]}

Szendro, Zsolt ^{[3
]}

Gerencser, Zsolt ^{[3
]}

Matics, Zsolt ^{[3
]}

Castellini, Cesare ^{[1
]}

Szin, Melinda ^{[4
]}

Zotte, Antonella Dalle ^{[2
]}

机构：

[1] Univ Perugia, Dept Agr Food & Environm Sci, Borgo 20 Giugno 74, I-06121 Perugia, Italy

[2] Kaposvar Univ, Fac Agr & Environm Sci, 40 Guba S Str, H-7400 Kaposvar, Hungary

[3] Univ Padua, Dept Anim Med Prod & Hlth, Agripolis, Viale Univ 16, I-35020 Padua, Italy

[4] Olivia Ltd, Mizse Tanya 94, H-6050 Lajosmizse, Hungary

来源：

MEAT SCIENCE | 2018年 / 143卷

关键词：

Rabbit meat; Packaging; Oxidative status; Fatty acids; ALPHA-LINOLENIC ACID; LIPID OXIDATION; VITAMIN-E; CHICKEN MEAT; SHELF-LIFE; BROILER-CHICKENS; ANTIOXIDANT ACTIVITY; STORAGE STABILITY; N-3; ENRICHMENT; ADIPOSE-TISSUE;

D O I：

10.1016/j.meatsci.2018.04.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to evaluate the combined effect of two dietary lipid sources (sunflower vs. linseed oil) and three packaging methods (PVC film - BAG vs. modified atmosphere CO2 20% + 80% O-2 - MAP vs. and vacuum - VAC) on the oxidative status and polyunsaturated fatty acid content of rabbit loins (Longissimus thoracic et lurnborum muscle), at days 1, 4 and 10 of simulated retail display. The diet, storage time and packaging method affected the oxidative status of rabbit meat under retail display. As expected, storage time, independently on the other factors, significantly reduced the antioxidant content of loin meat. Accordingly, TBARs values significantly increased during storage, as well as the dietary supplementation of linseed. The fatty acid profile of the fresh loin closely respected that of the diets. At day 10, oxidative status and fatty acid profile of MAP samples could be yet considered optimal.

引用

页码：46 / 51

页数：6

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