Effects of Two Amphiphilic Diesters of L-Ascorbic Acid on the Oxidative Stability of Rabbit Meatballs

Autor: Giulia Secci, Antonella Capperucci, Adja Cristina Lira de Medeiros, Luca Pellicciari, Damiano Tanini, Giuliana Parisi
Jazyk: angličtina
Rok vydání: 2023
Předmět:
Zdroj: Chemistry, Vol 5, Iss 2, Pp 778-788 (2023)
Druh dokumentu: article
ISSN: 2624-8549
DOI: 10.3390/chemistry5020055
Popis: Lipid oxidation involves a cascade of phenomena leading to serious impairments of meat quality during storage. Novel strategies for lipid protection are therefore highly desirable. Herein, two amphiphilic diesters of L-ascorbic acid with myristic (DA) and stearic (DB) acids were synthesised and added at a 0.1% (w/w) to minced rabbit meat before preparing meatballs. Then, pH, colour indexes, weight loss, fatty acid profile and primary and secondary lipid oxidation products were analysed for meatballs treated with DA (n = 16), DB (n = 16), or not treated (C, n = 16), and stored for 80 days at −10 °C. Results showed that DA and DB did not specifically prevent weight loss and lipid oxidation. Nevertheless, the addition of DA on stored rabbit meatballs seemed to prevent colour modification and reduced (p = 0.0613) TBARS levels in the treated stored meat. For these reasons, further investigations on the properties of L-ascorbyl diesters on the oxidative stability of meat will likely be performed.
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