Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties
| Autor: | Vicente Cañeque, C. Pérez-Santaescolástica, Sara Lauzurica, and María Teresa Díaz, Concepción Pérez, I. Muíño, Jesús de la Fuente, E. Apeleo, Rubén Bermejo-Poza |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Preservative
Antioxidant Meat Meat packing industry Saturated fat medicine.medical_treatment Pharmaceutical Science Dietética y nutrición Wine 01 natural sciences Article Analytical Chemistry lcsh:QD241-441 chemistry.chemical_compound Lipid oxidation lcsh:Organic chemistry Drug Discovery Fatty Acids Omega-3 medicine Animals Food science Physical and Theoretical Chemistry polyphenols meat shelf-life chemistry.chemical_classification tocopherol Sheep omega-3 fatty acids 010405 organic chemistry business.industry Organic Chemistry Unsaturated fat 0402 animal and dairy science Proteins food and beverages 04 agricultural and veterinary sciences 040201 dairy & animal science Lipids 0104 chemical sciences chemistry Metmyoglobin Chemistry (miscellaneous) Ganado ovino Molecular Medicine business Oxidation-Reduction Polyunsaturated fatty acid |
| Zdroj: | Molecules Volume 23 Issue 12 E-Prints Complutense. Archivo Institucional de la UCM instname Repositorio de Resultados de Investigación del INIA Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA E-Prints Complutense: Archivo Institucional de la UCM Universidad Complutense de Madrid Molecules, Vol 23, Iss 12, p 3080 (2018) INIA: Repositorio de Resultados de Investigación del INIA |
| ISSN: | 1420-3049 |
| DOI: | 10.3390/molecules23123080 |
| Popis: | Meat consumption has been related to a higher risk of heart disease due to its saturated fat content. As a consequence, there has been a growth in research on how to increase unsaturated fat content in meat. However, a high content of unsaturated fat favours the development of oxidative processes. The aim of the study was to evaluate the effectiveness of a red wine extract (RWE) rich in polyphenols (50, 100, and 200 mg gallic acid equivalents/kg meat) as a natural antioxidant in lamb meat patties enriched with omega-3 polyunsaturated fatty acids (n-3 PUFA) (100 mg n-3 PUFA/100 g meat), compared to using -tocopherol (TOC) (100 mg/kg meat). Adding RWE delayed metmyoglobin formation, lipid oxidation and loss of n-3 PUFA relative to controls, while TOC had no effect on preventing meat oxidation. Lamb odour was lower (p < 0.01) and odd odour higher (p < 0.001) in patties at the highest dose of RWE, compared to controls, but the overall liking score was not affected. The results suggest that RWE could be used as a natural antioxidant in the meat industry, even when n-3 PUFA content is high. |
| Databáze: | OpenAIRE |
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