Changes in the fatty acid profile of intramuscular fat in goose meat packed in different atmospheres

Atmosphere type and storage time had significant effects on the fatty acid (FA) profile of goose breast muscle lipid. The FA profile did not change during 14 days of storage in muscle packed in vacuum. The percent of saturated FA (SFA) and monounsaturated FA (MUFA) increased gradually during 14 days of storage in samples packed in modified atmosphere, whereas the level of polyunsaturated FA (PUFA) decreased in the same period. The muscle packed in vacuum were characterised by a higher PUFA/SFA ratio and greater PUFA content concerning n-3 FA after storage in comparison to the samples packed in modified atmosphere (MA). The data indicated that packaging in a high oxygen level atmosphere promoted FA oxidation in goose breast meat during storage, which implied decreased PUFA percentage and increased SFA and MUFA percentages. Vacuum packaging proved to be a better method for preserving goose muscle FA profile during 14 days of storage. Also, the FA profile of goose meat packed in vacuum was healthier than that of meat packed in MA, since there was a higher concentration of unsaturated fatty acids and lower n-6/ n-3 ratio.