Affordable Access

Effect of frozen storage duration and cooking on physical and oxidative changes in M.Gastrocnemius pars interna and M.Iliofibularis of rhea americana

Publication Date
  • Ingénierie Des Aliments
  • Food Engineering
  • Alimentation Et Nutrition
  • Food And Nutrition
  • Rhea Meat;Frozen Storage;Colour;Tba-Rs;Protein Oxidation
  • Couleur
  • Oxydation Des Protéines
  • Congélation
  • Cuisson
  • Stockage
  • Traitement Thermique
  • Viande
  • Muscle
  • Acide Aminé Aromatique
External links


This study was conducted to evaluate the effect of frozen storage time (30, 60, 90 or 180 days) and cooking (100 °C, 30 min) on the physical characteristics and oxidative stability of M. Gastrocnemius pars interna (GN) and M. Iliofiburalis (IF) of rhea americana. Physical parameters measured included thawing and cooking loss, colour parameters (L*a*b*), while oxidation was assessed by determining the TBA-RS, carbonyl and aromatic amino acid content. Prolonged frozen storage of rhea meat decreased lightness (L*), yellowness (b*), and increased the discoloration parameter hue angle and redness a*. During storage, muscle IF was more prone to lipid and myoglobin oxidation than muscle GN. Cooking loss declined with the increase of storage time and was higher in GN than in IF muscle. With cooking, TBA-RS, carbonyl content, and aromatic amino acids (phenylalanine, tyrosine, and tryptophan) were highly affected, but the extent of oxidation ranged according to muscle and duration of frozen storage.

There are no comments yet on this publication. Be the first to share your thoughts.


Seen <100 times