EFFECT OF PACKAGING AND STORAGE METHOD ON PHYSICOCHEMICAL PROPERTIES OF MEAT OF RABBITS FED F EED MIXTURES ENRICHED WITH FISH OIL AND VITAMIN E
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2015, Vol 22, Issue 1
Abstract
The objective of the study was to determine the effect of diversified alpha-tocopherol acetate supple- ment in fish oil-enriched (2 %) feed mixtures on fa tty acid composition, content of vitamins A and E, total cholesterol, and thiobarbituric acid reac tive substances (TBA-RS) in the rabbit longissimus dorsi muscle frozen-stored for 14 days and 90 days as well as to compare the sensory quality of rabbit meat depending on the packaging and storage method. From 35 to 90 days of their age, New Zealand White rabbits (40 animals per group) were fed ad libitum complete pelleted feed mixtures that contained 2 % of fish oil and alpha-tocopherol acetate (0.40 or 100 mg/kg). Three groups of fed animals were made. At 90 days of age, 10 rabbits from every group were slaughtered. It was proved that the content of protein in the longissimus dorsi muscle was similar in all the groups (19.9 ÷ 20.4 %). There were reported no differences in the contents of water, fat, and mineral components in the form ash. After 14 days of frozen storage of meat, the level of vitamin E (3.00 μ g/g) was the lowest in the meat of rabbits fed the unsupplemented feed mixture. In the groups of rabbits fed the feed supplemented with vitamin E, its content in the meat in- creased with the increasing supplementation of vitamin E in the diet (from 4.13 to 5.14 μ g/g). Similar trends remained after 90 days of the frozen storage of meat. Enriching the feed with 100 mg/kg of vitamin E had a significant (p ≤ 0,05) effect on the decreased value of TBA-RS indicator of meat after 90 days of frozen storage (by 59 %). This fact was proof of a slower lipid oxidation rate in meat. After 14 and 90 days of storage, the cholesterol value was reported to be the lowest (52.3 and 52.7 mg/100 g, respectively) in the meat of rabbits fed the feed supplemented with 100 mg of vitamin E. It was proved that the individ- ual scores of the meat sensory quality differed depending on the storage method (vacuum packaging - refrigeration for 14 days or freezing in zip lock bags for 14 days) and on the am ount of vitamin E adminis- tered in the feed. The flavour, aroma, and juiciness of vacuum packed meat were rated with higher scores.
Authors and Affiliations
Dorota Kowalska, Andrzej Gugołek, Paweł Kobylarz
Keywords
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- EP ID EP100561
- DOI 10.15193/zntj/2015/98/005
- Views 64
- Downloads 0
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