Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2008
Volume 11
Issue 4
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Frontczak M. , Krysztofiak K. , Bilska A. , Uchman W. 2008. CHARACTERISTICS OF FAT FROM AFRICAN OSTRICH STRUTHIO CAMELUS, EJPAU 11(4), #11.
Available Online: http://www.ejpau.media.pl/volume11/issue4/abs-11.html

CHARACTERISTICS OF FAT FROM AFRICAN OSTRICH STRUTHIO CAMELUS

Marcin Frontczak, Krystyna Krysztofiak, Agnieszka Bilska, Waldemar Uchman
Institute of Meat Technology, University of Life Sciences in Pozna˝, Poland

 

ABSTRACT

For well over a decade now interest in farm rearing of African ostrich (Struthio camelus) has been growing both in Poland and worldwide. Ostrich meat has an excellent taste and high nutritive value. For this reason it is exceptionally valuable source of meat and may be used to obtain various meat products. But there is a problem with optimal utilization of ostrich fat. Most studies concern intramuscular fat, while only scarce studies investigate reserve fat. In Poland depot fat collected during slaughter of ostriches is treated as waste. The aim of this study was to determine the chemical composition and basic physico-chemical properties of subperitoneal fat obtained from African ostrich (Struthio camelus) bred in Poland for the assessment of its potential utilization in food industry. Experimental material was ostrich subperitoneal fat – fat lining the abdominal cavity and porcine subcutaneous fat – backfat. These preliminary prepared material were subjected to chemical and physical analyses. These following parameters were determined: fat content, water content, acid number, peroxide value, melting point, solidification point and composition of fatty acids. Statistical analysis of obtained results showed a statistically significant effect of the type of fat on water content, acid number and melting point of analyzed samples. Ostrich fat was characterized by higher contents of total monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) in comparison to backfat. All these results indicate a higher nutritive value of ostrich fat than porcine fat. Thus a manner of its utilization as food material should be considered.

Key words: ostrich, Camelus, meat, fat, quality, nutritive value, fatty acids.


Marcin Frontczak
Institute of Meat Technology,
University of Life Sciences in Pozna˝, Poland
Wojska Polskiego 31, 60-624, Poznan, Poland
phone: (+48 61) 846 6086

Krystyna Krysztofiak
Institute of Meat Technology,
University of Life Sciences in Pozna˝, Poland
Wojska Polskiego 31, 60-624 Poznan, Poland
phone: (+48 61) 848 75 09

Agnieszka Bilska
Institute of Meat Technology,
University of Life Sciences in Pozna˝, Poland
Wojska Polskiego 31, 60-624, Pozna˝, Poland
phone: (+48 61) 846 72 61
email: abilska@au.poznan.pl

Waldemar Uchman
Institute of Meat Technology,
University of Life Sciences in Pozna˝, Poland
Wojska Polskiego 31, 60-624, Pozna˝, Poland
ph: (+48 61) 846 72 61
fax: (+48 61) 846 72 54
email: waluchm@au.poznan.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.