Impact of frozen storage on oxidation changes of some components in goose meat

• Published in: Poultry science Vol. 101; no. 1; p. 101517
• Main Authors: Wereńska, M., Okruszek, A., Haraf, G., Wołoszyn, J., Goluch, Z.
• Format: Journal Article
• Language: English
• Published: England Elsevier Inc 01-01-2022; Elsevier
• Subjects: Animals; antioxidant potential; Chickens; Female; Freezing; frozen storage; Geese; goose; heam pigments; Meat; PROCESSING AND PRODUCT; TBARS; antioxidant potential; frozen storage; TBARS; goose; heam pigments
• ISSN: 0032-5791; 1525-3171
• DOI: 10.1016/j.psj.2021.101517

The objective of this study was to investigate the oxidation activity and lipid oxidation changes in breast (BM) and leg (LM) muscles from 17-wk-old female White Kołuda geese packaged in a vacuum, and stored in freezing conditions at −20°C. The geese were fed ad libitum during the experimental period (up to 17 wk) on the same complete feed. The samples of LM (n = 18) and BM (n = 18) from the right carcass were stored for 30, 90, 80, 270, and 365 d. Lipid oxidation was described by determining changes in: TBARS value expressing the amount of malondialdehyde (MDA), total antioxidant capacity (TAC) measured by DPPH and ABTS methods and total reduction potential (TRP) measured by FRAP method. Moreover, total heam pigments pigment (THP), relative concentration of myoglobin (Mb), oxymyoglobin (MbO2), and metmyoglobin (MMb) were determined in this study. Time of storage affected the TAC, TRP, TBARS, and the color stability of BM and LM. The THP concentration and Mb proportion decrease gradually during the 365 d of frozen storage, while the relative concentration of MMb increase in BM and LM. It was noted that the shares of MMb in both analyzed types of muscles stored for 365 d did not exceed 0.4. This value is considered to be the limit, after which the meat takes on an intense gray-brown color not accepted by the consumer. The oxidation processes occurring during frozen storage caused an increase of TBARS and a decrease of DPPH•, ABTS•+, FRAP values in both kinds of muscles. The amounts of TBARS during frozen storage of muscles did not exceed 2.0 mg MDA/kg of meat. A higher value of TBARS than 2.0 causes a lack of acceptance by consumers of the flavor profile. Based on the results concerning changes in the heam pigments, as well as changes related to the oxidation of lipids, we cannot unequivocally state in which types of muscles the changes had a more intense course.