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

• Published in: International journal of food science Vol. 2024; pp. 9486285 - 9
• Main Authors: Składanowska-Baryza, Joanna, Kmiecik, Dominik, Rudzińska, Magdalena, Vissio, Annalisa, Grygier, Anna, Ludwiczak, Agnieszka, Stanisz, Marek
• Format: Journal Article
• Language: English
• Published: United States Hindawi 2024; Hindawi Limited; Wiley
• Subjects: Atmosphere; Beef; Carbon dioxide; Cooking; Fatty acids; Gas mixtures; Gases; Iodine; Lipids; Meat; Meat quality; Modified atmospheres; Muscles; Nitrogen; Nutritive value; Oxidation; Oxygen content; Packaging; Polyunsaturated fatty acids; Storage
• ISSN: 2356-7015; 2314-5765; 2314-5765
• DOI: 10.1155/2024/9486285

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 (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.