title: Effects of vacuum packaging conditions on the quality, biochemical changes and the durability of ostrich meat.
abstract: In this study, the effects of vacuum packaging conditions on the concentrations of lactic acid, malondialdehyde, pH, microbial and sensory analysis were determined during chilled storage of ostrich meat. Meat was packed as follows: vacuum packed from 1st day (VP-1), vacuum packed from 3rd day (VP-3) and non-vacuum packed (NVP). Analysis were performed at 1st, 7th, 14th, 21st day after slaughter. Meat consisted of 74.69% water, 2.29% fats, 20.95% proteins. Package conditions had significant effect on the pH (NVP: 6.54 on the 14th day, VP-1: 6.05 and VP-3: 6.07 on the 21th day p<0.001), amount of malondialdehyde (NVP: 8.62mg/kg on the 14th day; VP-1: 1.95 and VP-3: 2.55 on the 21th day; p<0.001) and total microbial count (NVP: 7.4 log CFU/g on the 14th day; VP-1: 6.7 and VP-3: 6.8 on the 21th day p<0.01). Based on these results we can assess that vacuum packed from 1st day is necessary for the 21 days storage of ostrich meat.
authors.affiliation: Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy, 041 81 Košice, Slovak Republic. Electronic address: martinkabre@hotmail.com.
authors.forename: Martina
authors.initials: M
authors.lastname: Brenesselová
authors.affiliation: Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy, 041 81 Košice, Slovak Republic.
authors.forename: Beáta
authors.initials: B
authors.lastname: Koréneková
authors.affiliation: Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy, 041 81 Košice, Slovak Republic.
authors.forename: Ján
authors.initials: J
authors.lastname: Mačanga
authors.affiliation: Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy, 041 81 Košice, Slovak Republic.
authors.forename: Slavomír
authors.initials: S
authors.lastname: Marcinčák
authors.affiliation: Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy, 041 81 Košice, Slovak Republic.
authors.forename: Pavlína
authors.initials: P
authors.lastname: Jevinová
authors.affiliation: Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy, 041 81 Košice, Slovak Republic.
authors.forename: Monika
authors.initials: M
authors.lastname: Pipová
authors.affiliation: Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy, 041 81 Košice, Slovak Republic.
authors.forename: Peter
authors.initials: P
authors.lastname: Turek
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008315:Malondialdehyde / Q000032:analysis*; D008460:Meat / Q000032:analysis* / Q000382:microbiology; D020310:Struthioniformes; D014618:Vacuum; D014867:Water / Q000032:analysis
chemical_list: D004041:Dietary Fats; D004044:Dietary Proteins; D014867:Water; D008315:Malondialdehyde
keywords: Lactic acid; Malondialdehyde; Microbial analysis; Ostrich meat; Sensory analysis; pH