Physicochemical and microbiological analysis of goose meat
Main Article Content
Keywords
goose meat, quality, storage temperature, exudative losses, TBA-active products, microbiological analysis
Abstract
Temperature plays a crucial role in the storage of meat. Low temperature effectively slows down the growth rate of microorganisms and enzymatic activity that causes meat spoilage. Frozen storage of meat allows consumers to choose meat’s date of consumption during storage without losing its sensory quality. This work is committed to the effects of freezing and refrigeration on quality and safety of food. The study aims to determine whether different frozen storage temperatures and duration affect the quality of raw goose meat and its processing characteristics after thawing. This information could be a valuable contribution to the scientific literature concerning storage of meat. The focus was on goose meat and sausages. The meat was frozen in three independent runs for 3 and 6 months at -20°C and -70°C. The thawed meat was subjected to physicochemical and microbiological analyses and then turned into raw sausages. Frozen meat sausages showed significantly higher thiobarbituric acid (TBA) values after 2 and 4 weeks of the experiment, compared to the control group. Frozen storage also reduced the growth of Pseudomonas spp. and Enterobacteriaceae for all storage temperatures. Findings of the present study could be used to preserve quality and taste of products during meat processing.
References
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Bogosian G. and Bourneuf E.V., 2001. A matter of bacterial life and death. EMBO Reports 2(9): 770–774. 10.1093/embo-reports/kve182
Bondoc I., 2014. The official veterinary sanitary control of poultry meat. In: Control of products and food of animal origin. Iași: Iași Publishing.
Bondoc I., 2016a. “European regulation in the veterinary sanitary and food safety area, a component of the European policies on the safety of food products and the protection of consumer interests: a 2007 retrospective. Part one: The role of European institutions in laying down and passing laws specific to the veterinary sanitary and food safety area.” Universul Juridic (Suplim), pp. 12–15. Available at: http://revista.universuljuridic.ro/supliment/european-regulation-veterinary-sanitary-food-safety-area-component-european-policies-safety-food-products-protection-consumer-interests-2007-retrospective/ (Accessed August 15, 2021)
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Bondoc I. and Șindilar E.V., 2002. Controlul sanitar veterinar al calității salubrității alimentelor. Iaşi: Iaşi Publishing.
Botzen W.J., Nees T. and Estrada F., 2021. Temperature effects on electricity and gas consumption: Empirical evidence from Mexico and projections under future climate conditions. Sustainability 13(1): 305. 10.3390/su13010305
Cai L., Cao M., Regenstein J. and Cao A., 2019. Recent advances in food thawing technologies. Comprehensive Reviews in Food Science and Food Safety 18(4): 953–970. 10.1111/1541-4337.12458
Choi M.J., Abduzukhurov T., Park D.H., Kim E.J. and Hong G.P., 2018. Effects of deep freezing temperature for long-term storage on quality characteristics and freshness of lamb meat. Korean Journal for Food Science of Animal Resources 38(5): 959–969. 10.5851/kosfa.2018.e28
Crețu C., Horhogea C., Rîmbu C. and Bondoc I., 2016. The assessment of the microbial contamination of chilled poultry meat from the commercial network. Lucrări Științifice USAMV Iași (Scientific Articles USAMV Iași – Horticulture Series) 59(4): 423–426.
da Silva-Buzanello R.A., Schuch A.F., Nogues D.R.N., de Melo P.F., Gasparin A.W., Torquato A.S., Canan C. and Soares A.L., 2018. Physicochemical and biochemical parameters of chicken breast meat influenced by stunning methods. Poultry Science 97(11): 3786–3792. 10.3382/ps/pey281
Dawson P., Al-Jeddawi W. and Remington N., 2018. Effect of freezing on the shelf life of salmon. International Journal of Food Science 2018: 1686121. 10.1155/2018/1686121
De Smith M.J., 2018. Statistical analysis handbook: a comprehensive handbook of statistical concepts, techniques and software tools. Winchelsea Press, Edinburgh, UK.
Domínguez R., Pateiro M., Gagaoua M., Barba F.J., Zhang W. and Lorenzo J.M., 2019. A comprehensive review on lipid oxidation in meat and meat products. Antioxidants 8(10): 429. 10.3390/antiox8100429
Echegaray N., Pateiro M., Munekata P.E., Lorenzo J.M., Chabani Z., Farag M.A. and Domínguez R., 2021. Measurement of antioxidant capacity of meat and meat products: methods and applications. Molecules 26(13): 3880. 10.3390/molecules26133880
European Commission, 1998. Food safety. Available at: https://ec.europa.eu/food/animals/animal-welfare_en . (Accessed July 22, 2021)
Fadiji T., Ashtiani S.H.M., Onwude D.I., Li Z. and Opara U.L., 2021. Finite element method for freezing and thawing industrial food processes. Foods 10(4): 869. 10.3390/foods10040869
Fu L., Du L., Sun Y., Fan X., Zhou C., He J. and Pan D., 2022. Effect of lentinan on lipid oxidation and quality change in goose meatballs during cold storage. Foods 11(7): 1055. 10.3390/foods11071055
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Gavrilov V.B., Gavrilova A.R. and Mazhul L.M., 1987. Methods of determining lipid peroxidation products in the serum using a thiobarbituric acid test. Voprosy Meditsinskoi Khimii 33(1): 118–122.
Heir E., Moen B., Åsli A.W., Sunde M. and Langsrud S., 2021. Antibiotic resistance and phylogeny of pseudomonas spp. isolated over three decades from chicken meat in the Norwegian food chain. Microorganisms 9(2): 207. 10.3390/microorganisms9020207
Hematyar N., Mraz J., Stejskal V., Sampels S., Linhartová Z., Prokesova M., Vacha F., Krizek M., Dadakova E., Søndergård Møller H. and Kastrup Dalsgaard T., 2021. Comparison of quality changes in Eurasian Perch (Perca fluviatilis L.) fillets originated from two different rearing systems during frozen and refrigerated storage. Foods 10(6): 1405. 10.3390/foods10061405
Huang X. and Ahn D.U., 2019. Lipid oxidation and its implications to meat quality and human health. Food Science And Biotechnology 28(5): 1275–1285. 10.1007/s10068-019-00631-7
Kaban G., Kızılkaya P., Börekçi B.S., Hazar F.Y., Kabil E. and Kaya M., 2020. Microbiological properties and volatile compounds of salted-dried goose. Poultry Science 99(4): 2293–2299. 10.1016/j.psj.2019.11.057
Lanari M.C. and Zaritzky N.E., 1991. Effect of packaging and frozen storage temperature on beef pigments. International Journal of Food Science 26(6): 629–640. 10.1111/j.1365-2621.1991.tb02008.x
Latimer G.W. Jr. (Ed.), 2016. Official methods of analysis of AOAC International. Association of Official Agricultural Chemists (AOAC) International, Rockville, MD.
Leygonie C. and Hoffman L.C., 2020. Effect of different combinations of freezing and thawing rates on the shelf-life and oxidative stability of ostrich moon steaks (M. Femorotibialis medius) under retail display conditions. Foods 9(11): 1624. 10.3390/foods9111624
Liu D.Y., Chang W.R. and Lin J.Y., 2004. Performance comparison with effect of door opening on variable and fixed frequency refrigerators/freezers. Applied Thermal Engineering 24(14–15): 2281–2292. 10.1016/j.applthermaleng.2004.01.009
Milicevic D., Trbovic D., Petrovic Z., Jakovac-Strajn B., Nastasijevic I. and Koricanac V., 2015. Physicochemical and functional properties of chicken meat. Procedia Food Science 5: 191–194. 10.1016/j.profoo.2015.09.054
Ni H., Zhang Y., Yang Y., Li Y., Yin Y., Sun X., Xie H., Zheng J., Dong L., Diao J., Sun H., Zhang Y. and Liang S., 2022. Comparative analyses of production performance, meat quality, and gut microbial composition between two chinese goose breeds. Animals. 12: 1815. 10.3390/ani12141815
Nowak D. and Jakubczyk E., 2020. The freeze-drying of foods—the characteristic of the process course and the effect of its parameters on the physical properties of food materials. Foods 9(10): 1488. 10.3390/foods9101488
Rahman M.H., Hossain M.M., Rahman S.M., Amin M.R. and Oh D.H., 2015. Evaluation of physicochemical deterioration and lipid oxidation of beef muscle affected by freeze-thaw cycles. Korean Journal of Food Science of Animal Resources (KoSFA) 35(6): 772–782. 10.5851/kosfa.2015.35.6.772
Ran T., Fang Y., Xiang H., Zhao C., Zhou D., Hou F., Niu Y.D. and Zhong R., 2021. Effects of supplemental feed with different levels of dietary metabolizable energy on growth performance and carcass characteristics of grazing naturalized swan geese (anser cygnoides). Animals 11(3): 711. 10.3390/ani11030711
Raveendran S., Parameswaran B., Ummalyma S.B., Abraham A., Mathew A.K., Madhavan A., Rebello S. and Pandey A., 2018. Applications of microbial enzymes in food industry. Food Technology and Biotechnology (FTB) 56(1): 16–30. 10.17113/ftb.56.01.18.5491
Ravuvu A., Lui J.P., Bani A., Tavoa A.W., Vuti R. and Win Tin S.T., 2021. Analysing the impact of trade agreements on national food environments: the case of Vanuatu. Global Health 17(1): 107. 10.1186/s12992-021-00748-7
Rawat S., 2015. Food spoilage: microorganisms and their prevention. Asian Journal of Plant Science 5(4): 47–56.
Richards M.P., 2013. Redox reactions of myoglobin. Antioxidants & Redox Signaling 18(17): 2342–2351. 10.1089/ars.2012.4887
Roberts M.D., Haun C.T., Vann C.G., Osburn S.C. and Young K.C., 2020. Sarcoplasmic hypertrophy in skeletal muscle: a scientific “unicorn” or resistance training adaptation? Frontiers in Physiology 11: 816. 10.1089/ars.2012.4887
Serpen A., Gökmen V. and Fogliano V., 2012. Total antioxidant capacities of raw and cooked meats. Meat Science 90(1): 60–65. 10.1016/j.meatsci.2011.05.027
Șindilar E.V., Chidon-Radivanschi A. and Bondoc I., 2001. The evaluation of some quality parameters and the nitrite residues on several ranges of sausages. Lucrări Științifice – Medicină Veterinară, Universitatea de Științe Agricole și Medicină Veterinară Iași (University of Agricultural Sciences and Veterinary Medicine Ion Ionescu de la Brad) 44(2): 685–690.
Smith H.R., Wilborn B.S., Parnell A.G., Reyes T.M., Wagoner M.P., Yoder L.E. and Sawyer J.T. 2021. Impact of packaging film and beef trimmings on ground beef shelf life. Foods 10(8): 1923. 10.3390/foods10081923
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Published
Apr 1, 2023
Article Details
How to Cite
Mukhametov, A., Chulenyov, A., Kazak, A., & Semenycheva, I. (2023). Physicochemical and microbiological analysis of goose meat. Quality Assurance and Safety of Crops & Foods, 15(2), 49-58. https://doi.org/10.15586/qas.v15i2.1200
Section
Research Article
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Author Biographies
Anatoly Chulenyov, Department of Heat and Ventilation, National Research Moscow State University of Civil Engineering (NRU MGSU), Moscow, Russian Federation.
Irina Semenycheva, Department of Medical Informatics and Statistics, I.M. Sechenov First Moscow State Medical University (Sechenov University), Moscow, Russian Federation.
How to Cite
Mukhametov, A., Chulenyov, A., Kazak, A., & Semenycheva, I. (2023). Physicochemical and microbiological analysis of goose meat. Quality Assurance and Safety of Crops & Foods, 15(2), 49-58. https://doi.org/10.15586/qas.v15i2.1200