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

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. T...

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Detalles Bibliográficos
Autores: Muíño, Iria, Fuente Vázquez, Jesús De La, Pérez Marcos, Concepción, Apeleo Zubiri, Elizabeth del Carmen, Pérez Santaescolástica, Cristina, Cañeque, Vicente, Lauzurica Gómez, María Ascensión Sara, Bermejo Poza, Rubén, Díaz Díaz Chirón, María Teresa
Tipo de recurso: artículo
Fecha de publicación:2018
País:España
Institución:Universidad Complutense de Madrid (UCM)
Repositorio:Docta Complutense
Idioma:inglés
OAI Identifier:oai:docta.ucm.es:20.500.14352/12526
Acceso en línea:https://hdl.handle.net/20.500.14352/12526
Access Level:acceso abierto
Palabra clave:polyphenols
-tocopherol
omega-3 fatty acids
meat shelf-life
Dietética y nutrición (Medicina)
Ganado ovino
3206 Ciencias de la Nutrición
Descripción
Sumario: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.

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