A Comparative Study on the Physicochemical, Functional, and Protein Electrophoretic Pattern of Ostrich Meat and Beef During Frozen Storage
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.