The interest for new and emerging meats is rapidly growing. Ostrich meat has many
nutritional and functional properties that make it superior to other types of meats.
The purpose of this research was to evaluate changes in physicochemical and functional
properties of ostrich meats (m. iliofibularis) and beef (longissimus dorsi)
during storage at -18C. Results showed that Warner–Bratzler shear force values,
colorimetric parameters (L*, a*, b*), pH and water-holding capacity significantly
decreased by increasing storage time. Nitrogen solubility index increased after 3
months and decreased thereafter. Buffering capacity, emulsifying capacity, emulsifying
stability, foaming stability and cooking loss increased during 6-month storage.
Slight changes in sodium dodecyl sulfate-polyacrylamide gel electrophoresis pattern
of myofibrillar proteins indicate protein denaturation followed by aggregation
during prolonged frozen storage. Taken together, within the parameters of the
present study, it is concluded that ostrich meat has superior functional attributes
compared with beef initially and during the frozen storage.
کلید واژگان :
PHYSICOCHEMICAL PROPERTIES , PROTEIN ELECTROPHORESIS , OSTRICH MEAT , BEEF
