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Özsaraç, N., Kolsarıcı, N., Demirok, E.

Teknolojik Araştırmalar: GTED 2012 (8) 63-68

Table 2: Mineral Content of Ostrich Meat (mg/100 g)

Mineral

M.gastrocnemius (n=10)

M. Iliofibularis (n=10)

Potassium

366.0±12.0

371.7±7.0

Phosphorus

230.7±15.4

237.4±15.4

Magnesium

26.52±0.90

a

29.40±0.37 b

Iron

6.51±0.61

6.97±0.38

Zinc

5.36±0.37 a

2.72±0.31b

a,b: Different letters within the

columns indicate significant differences (p<0.05) (n=10)

Table 2. contains the mineral composition of the ostrich muscles. Of the major minerals determined magnesium and zinc were the highest (in that order) in the m.gastrocnemius (p<0.05). An important characteristic of ostrich meat is that its mineral content is greater in comparison to beef and chicken meat [4]. Meat in human diet is considered an important source of protein and minerals, especially iron and zinc. Zinc levels of raw ostrich meat evaluated by Lombardi et al., [25] varied between different muscles as 3.1 mg/100g Results of the sensory evaluation are presented in Table 3. Flavour and tenderness are among the most important attributes infuencing customer choice and colour also plays a relevant role on the perception of quality of meat products. m.iliofibularis had the highest points in all parameters. Table 3. Sensory Evaluation of Ostrich Meat m.gastrocnemius (n=10)

m.iliofibularis (n=10)

Flavour

5.55±0.11a

6.06±0.14 b

Tenderness

5.30±0.18a

6.03±0.22 b

Colour

6.00±0.08

6.19±0.14

Overall Acceptance

5.48±0.12

5.99±0.23

a,b: Different letters within the columns indicate significant differences (p<0,05) (n=10)

It can be concluded that this study contributes to a description of the nutritional composition of ostrich meat, obtained on different muscles, which could be use to extend existing information. In addition to its high protein content, ostrich meat contains low fat. This low intramuscular fat content makes ostrich meat more advantageous and plays an important role in the marketing strategy of ostrich meat when the significance of fat for health is taken into account. Moreover, if the recommendations regarding reducing saturated fatty acid content and preferring food containing high amounts of unsaturated fatty acids are taken into consideration, ostrich meat will be a promising product in this respect. In order to establish a database on the nutrient composition on ostrich meat for further use in research on human consumption of this relative unknown type of meat. REFERENCES [1] Serdaroğlu, M. ve Turp, G. Y. 2001. Yeni Bir Gıda Olarak Devekuşu Eti. Hayvansal Üretim, 42 (2): 37-44. [2] Poyraz, Ö. ve Galip, R. 1998. Devekuşunun bazı özellikleri ve devekuşu yetiştiriciliği. Türk Veteriner Hekimliği Dergisi, 10 (3): 57-72 [3] Horbanczuk, J.,Sales, J., Celeda, T., Kanecka, A., Zieba, G., and Kawka, P. 1998. Cholesterol 67

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A study on nutritional characteristics of ostrich meat  

Studiu asupra caracteristicilor nutritive ale carnii de strut

A study on nutritional characteristics of ostrich meat  

Studiu asupra caracteristicilor nutritive ale carnii de strut

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