Analysis of storage possibility of raw and smoked breast meat of oat-fattened White Kołuda® goose based on their quality characteristics

• Published in: Poultry science Vol. 95; no. 9; pp. 2186 - 2197
• Main Authors: Damaziak, K., Stelmasiak, A., Michalczuk, M., Wyrwisz, J., Moczkowska, M., Marcinkowska-Lesiak, M. M., Niemiec, J., Wierzbicka, A.
• Format: Journal Article
• Language: English
• Published: England Poultry Science Association, Inc 01-09-2016
• Subjects: Animals; Cooking; Food Storage - methods; Geese - physiology; Male; Meat - analysis; Meat - standards; Pectoralis Muscles - physiology; Smoke - analysis; Subcutaneous Fat - metabolism; spickgans; storage; fillets; goose
• ISSN: 0032-5791; 1525-3171
• DOI: 10.3382/ps/pew138

Raw and smoked (spickgans) fillets of oat-fattened White Kołuda® goose were packed in: PET – ethylene terephthalate bags; VSP – 99% vacuum; MAP1 – 80% O2, 20% CO2; MAP2 – 70% N2, 30% O2; MAP3 – 30% O2, 40% N2, 30% CO2, and stored at a temperature of 2°C. On the day of packaging (0 d) and during storage of raw (5, 7, 10 d) and smoked fillets (5, 10, 15 d), the samples were analyzed for weight losses, physicochemical traits, and chemical composition. The study demonstrated the effect of storage time and packaging method on storage yield of raw and smoked fillets. In VSP, the raw fillets were characterized by the lowest amount of leakage, whereas spickgans were characterized by the highest storage yield and weight loss. The analysis of the effect of the modified atmosphere demonstrated the lowest weight loss of raw fillets at, simultaneously, the smallest amount of leakage in MAP1. The spickgans stored in MAP2 showed higher weight, higher yield after storage, and lower storage loss in all terms of analyses compared to MAP1 and MAP3. The greatest cooking loss at simultaneously the lowest pH values was determined for the samples stored in VSP. The WBSF values of raw fillets were decreasing along with storage time, in contrast to WBSF values of spickgans, in which case the value of this parameter increased compared to 0 d. Raw fillets stored in MAP1 and MAP3 were characterized by the most significant increase in the value of L*, by a decrease in the value of a* and an increase in that of b* parameter. Visual assessment of spickgans on 15 d of storage revealed the presence of white sediment on the surface of products, except for the samples stored in VSP. The study demonstrated the effect of storage time on the contents of protein and fat in raw fillets and on the contents of salt and fat in spickgans.