ArticleMolecules (Basel, Switzerland)2021
The Assessment of Changes in the Fatty Acid Profile and Dietary Indicators Depending on the Storage Conditions of Goose Meat.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 24 citations in OpenAlex.
- Evaluation of the Effects of Wax Films Formulated With Thyme and Laurel Essential Oils on Chemical and Microbiological Quality Characteristics of Rainbow Trout Fillets During Storage.Food science & nutrition · 2026Article
- Effects of Genotype and Laying Stage on Egg Traits and Hatchability in Breeder Geese.Veterinary medicine and science · 2026Article
- UHPLC-MS/MS-Based Metabolomics Identifies Freshness Biomarkers and Temporal Spoilage Threshold in Refrigerated Goose Meat.Foods (Basel, Switzerland) · 2025Article
- Effect of chilled storage period on the volatile organic compounds and bacterial community in goose meat.Food chemistry: X · 2024Article
- Comparative Transcriptome Analysis Unveils Regulatory Factors Influencing Fatty Liver Development in Lion-Head Geese under High-Intake Feeding Compared to Normal Feeding.Veterinary sciences · 2024Article
- Impact of Preharvest Ethephon Foliar Spray on the Postharvest Fatty Acid Profile and Dietary Indicators of Macadamia Nuts.Agriculture (Basel, Switzerland) · 2023Article
- Evaluation of fatty acid-related nutritional quality indices in processed and raw (Food science & nutrition · 2023Article
- The Effect of Berry Pomace on Quality Changes of Beef Patties during Refrigerated Storage.Foods (Basel, Switzerland) · 2022Article
- Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
3 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The deterioration of food quality due to lipid oxidation is a serious problem in the food sector. Oxidation reactions adversely affect the physicochemical properties of food, worsening its quality. Lipid oxidation products are formed during the production, processing, and storage of food products. In the human diet, the sources of lipid oxidation products are all fat-containing products, including goose meat with a high content of polyunsaturated fatty acids. This study aims at comparing the fatty acid profile of goose breast muscle lipids depending on the storage conditions: type of atmosphere, temperature, and storage time. Three-way variance analysis was used to evaluate changes in the fatty acids profile occurring in goose meat. The health aspect of fatty acid oxidation of goose meat is also discussed. In general, the fatty acid composition changed significantly during storage in the meat packed in the high-oxygen modified atmosphere at different temperatures (1 °C and 4 °C). Higher temperature led to a higher degree of lipid oxidation and nutrient loss. During the storage of samples in vacuum, no changes in the fatty acid content and dietary indices were found, regardless of the storage temperature, which indicates that the anaerobic atmosphere ensured the oxidative stability of goose meat during 11 days of refrigerated storage.
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