Lipid and protein oxidation in ostrich meat under various packaging types during refrigerated storage and in vitro gastrointestinal digestion

The aim of the study was to evaluate lipid and protein oxidation during refrigerated storage (0, 4, 8, 12 and 16 days) and in vitro gastrointestinal digestion of ostrich meat (M. iliofibularis), which was packed either under vacuum (VP) or modified atmosphere (MAP) in two combination of gases O-2:CO2:N-2, being 40:40:20 (MAP 1) and 60:30:10 (MAP 2). Lipid oxidation was assessed by malondialdehyde (MDA), 4-hydroxy-2-nonenal (4-HNE), and hexanal (HEX), and protein oxidation was evaluated by the formation of protein carbonyl content compounds (PCC). In raw ostrich meat packed under both MAP conditions, an increase of MDA and 4-HNE levels was observed during storage, while the MDA value under vacuum was generally stable during 16-day storage. The PCC concentration under MAP1 and MAP2 after in vitro digestion was at the comparable level during the storage period. In summary, packaging and storage methods influenced the development of oxidation processes affecting the final quality of ostrich meat during storage.