Physicochemical and microbiological analysis of goose meat

Main Article Content

Almas Mukhametov
Anatoly Chulenyov
Anastasia Kazak
Irina Semenycheva

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.

Abstract 490 | PDF Downloads 468 HTML Downloads 163 XML Downloads 9

References

Ab Aziz M.F., Hayat M.N., Kaka U., Kamarulzaman N.H. and Sazili A.Q., 2020. Physico-chemical characteristics and microbiological quality of broiler chicken pectoralis major muscle subjected to different storage temperature and duration. Foods 9(6): 741. 10.3390/foods9060741

Abraha B., Admassu H., Mahmud A., Tsighe N., Shui X.W. and Fang Y., 2018. Effect of processing methods on nutritional and physico-chemical composition of fish: a review. Food Processing Technology 6(4): 376–382. 10.15406/mojfpt.2018.06.00191

Baéza E., Guillier L. and Petracci M., in press. 2022. Production factors affecting poultry carcass and meat quality attributes. Animal. 16: 100331. 10.1016/j.animal.2021.100331

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)

Bondoc I., 2016b. “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 two: Regulations.” Universul Juridic (Suplim), pp. 16–19. 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-2/ (Accessed August 3, 2021)

Bondoc I., 2016c. “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 three: Directives.” Universul Juridic (Suplim), pp. 20–23. 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-part/ (Accessed August 3, 2021)

Bondoc I., 2016d. “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 four: Decisions.” Universul Juridic (Suplim), pp. 24–27. 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-part-2/ (Accessed August 3, 2021)

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

Garnier L., Valence F. and Mounier J., 2017. Diversity and control of spoilage fungi in dairy products: an update. Microorganisms 5(3): 42. 10.3390/microorganisms5030042

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

Solé M., Peña F., Domenech V., Clemente I., Polvillo O., Valera M., Verona J.C., Rubí M. and Molina A., 2016. Carcass and meat quality traits in an embden×toulouse goose cross raised in organic dehesa. Asian-australas. Journal of Animal Science 29(6): 838–844. 10.5713/ajas.15.0583

Sovacool B.K., Bazilian M., Griffiths S., Kim J., Foley A. and Rooney D., 2021. Decarbonizing the food and beverages industry: a critical and systematic review of developments, sociotechnical systems and policy options. Renewable and Sustainable Energy Reviews143: 110856. 10.1016/j.rser.2021.110856

Tassou S.A., Lewis J.S., Ge Y.T., Hadawey A. and Chaer I., 2010. A review of emerging technologies for food refrigeration applications. Applied Thermal Engineering 30(4): 263–276. 10.1016/j.applthermaleng.2009.09.001

Tavares J., Martins A., Fidalgo L.G., Lima V., Amaral R.A., Pinto C.A., Silva A.M. and Saraiva J.A., 2021. Fresh fish degradation and advances in preservation using physical emerging technologies. Foods 10(4): 780. 10.3390/foods10040780

Testa M.L., Grigioni G., Panea B. and Pavan E., 2021. Color and marbling as predictors of meat quality perception of Argentinian consumers. Foods 10(7): 1465. 10.3390/foods10071465

Torres-Sánchez R., Martínez-Zafra M.T., Castillejo N., Guillamón-Frutos A. and Artés-Hernández F., 2020. Real-time monitoring system for shelf life estimation of fruit and vegetables. Sensors 20(7): 1860. 10.3390/s20071860

US Food and Drug Administration (FDA), 2021. Are you storing food safely? Available at: https://www.fda.gov/consumers/consumer-updates/are-you-storing-food-safely. (Accessed July 13, 2021)

Wereńska M., Okruszek A., Haraf G., Wołoszyn J. and Goluch Z., 2022. Impact of frozen storage on oxidation changes of some components in goose meat. Poultry Science. 101(1): 101517. 10.1016/j.psj.2021.101517

Wu S., Han J., Liang R., Dong P., Zhu L., Hopkins D.L., Zhang Y. and Luo X., 2020. Investigation of muscle-specific beef color stability at different ultimate pHs. Asian-australas. Journal of Animal Science 33(12): 1999–2007. 10.5713/ajas.19.0943

Wu Z., Ma W., Xian Z., Liu Q., Hui A. and Zhang W., 2021. The impact of quick-freezing methods on the quality, moisture distribution and microstructure of prepared ground pork during storage duration. Ultrasonics Sonochemistry 78: 105707. 10.1016/j.ultsonch.2021.105707

Yoon Y.H., Pope J.M. and Wolfe J., 1998. The effects of solutes on the freezing properties of and hydration forces in lipid lamellar phases. Biophysical Journal. 74(4): 1949–1965. 10.1016/S0006-3495(98)77903-2

Zhang Y. and Ertbjerg P., 2019. On the origin of thaw loss: relationship between freezing rate and protein denaturation. Food Chemistry 299: 125104. 10.1016/j.foodchem.2019.125104

Zhou G.H., Xu X.L. and Liu Y., 2010. Preservation technologies for fresh meat–a review. Meat Science 86(1): 119–128. 10.1016/j.meatsci.2010.04.033