Comparison of Lipid Profile and Oxidative Stability of Vacuum-Packed and Longtime-Frozen Fallow Deer, Wild Boar, and Pig Meat
2023
Anna Reitznerová | Boris Semjon | Martin Bartkovský | Monika Šuleková | Jozef Nagy | Tatiana Klempová | Slavomír Marcinčák
The present study aimed to evaluate the lipid content and oxidation of fallow deer (FD), wild boar (WB), and pig meat (PM) at −18 °C for a 360-day storage period. The lowest fat content was observed in thigh meat (TM) of FD (2.53%; <i>p</i> ˂ 0.05). The ratio of polyunsaturated/saturated fatty acids (PUFA/SFA), <i>n</i>-6/<i>n</i>-3, hypocholesterolemic/hypercholesterolemic index (h/H), and the lipid nutritional quality indexes were calculated. The PUFA/SFA ratio of each meat sample was compared with the required value of more than 0.4 while the optimal <i>n</i>-6/<i>n</i>-3 ratio was determined only in shoulder meat (SM) of FD meat samples (3.94; <i>p</i> ˂ 0.001). An atherogenic index of lower than 1.0 was observed in each meat sample and a thrombogenic index of lower than 0.5 was observed only in TM of FD (0.53; <i>p</i> ˂ 0.001). During the storage period, the malondialdehyde (MDA) content of WB and PM samples showed a higher variability than the FD samples. On the initial day as well as on the 360th day of the storage period, the lowest MDA content in the loin of PM was measured. Long-term vacuum packaging resulted in lower lipid oxidation during meat storage (<i>p</i> ˂ 0.01); however, the duration of the storage period significantly affected the level of lipid oxidation (<i>p</i> ˂ 0.001).
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