Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties

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Muíño, Iria and Fuente Vázquez, Jesús de la and Pérez Marcos, Concepción and Apeleo Zubiri, Elizabeth del Carmen and Pérez Santaescolástica, Cristina and Cañeque, Vicente and Lauzurica Gómez, Ascensión Sara and Bermejo Poza, Rubén and Díaz, María Teresa (2018) Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties. Molecules, 23 (12). p. 3080. ISSN 1420-3049

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Official URL: https://doi.org/10.3390/molecules23123080




Abstract

eat 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.


Item Type:Article
Uncontrolled Keywords:polyphenols; -tocopherol; omega-3 fatty acids; meat shelf-life
Subjects:Medical sciences > Medicine > Dietetics and Nutrition
Medical sciences > Veterinary > Sheep
ID Code:65101
Deposited On:26 Apr 2021 15:42
Last Modified:27 Apr 2021 06:59

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