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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Authors: 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
Format: article
Publication Date:2018
Country:España
Institution:Universidad Complutense de Madrid (UCM)
Repository:Docta Complutense
Language:English
OAI Identifier:oai:docta.ucm.es:20.500.14352/12526
Online Access:https://hdl.handle.net/20.500.14352/12526
Access Level:Open access
Keyword:polyphenols
-tocopherol
omega-3 fatty acids
meat shelf-life
Dietética y nutrición (Medicina)
Ganado ovino
3206 Ciencias de la Nutrición
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spelling Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb PattiesMuíño, IriaFuente Vázquez, Jesús De LaPérez Marcos, ConcepciónApeleo Zubiri, Elizabeth del CarmenPérez Santaescolástica, CristinaCañeque, VicenteLauzurica Gómez, María Ascensión SaraBermejo Poza, RubénDíaz Díaz Chirón, María Teresapolyphenols-tocopherolomega-3 fatty acidsmeat shelf-lifeDietética y nutrición (Medicina)Ganado ovino3206 Ciencias de la NutriciónMeat 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.MDPIUniversidad Complutense de Madrid20182018-01-0120182018-01-01journal articlehttp://purl.org/coar/resource_type/c_6501info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/20.500.14352/12526reponame:Docta Complutenseinstname:Universidad Complutense de Madrid (UCM)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Atribución 3.0 Españahttps://creativecommons.org/licenses/by/3.0/es/info:eu-repo/semantics/openAccessoai:docta.ucm.es:20.500.14352/125262026-06-02T12:44:21Z
dc.title.none.fl_str_mv Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties
title Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties
spellingShingle Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties
Muíño, Iria
polyphenols
-tocopherol
omega-3 fatty acids
meat shelf-life
Dietética y nutrición (Medicina)
Ganado ovino
3206 Ciencias de la Nutrición
title_short Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties
title_full Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties
title_fullStr Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties
title_full_unstemmed Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties
title_sort Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties
dc.creator.none.fl_str_mv 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
author Muíño, Iria
author_facet 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
author_role author
author2 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
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidad Complutense de Madrid
dc.subject.none.fl_str_mv polyphenols
-tocopherol
omega-3 fatty acids
meat shelf-life
Dietética y nutrición (Medicina)
Ganado ovino
3206 Ciencias de la Nutrición
topic polyphenols
-tocopherol
omega-3 fatty acids
meat shelf-life
Dietética y nutrición (Medicina)
Ganado ovino
3206 Ciencias de la Nutrición
description 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.
publishDate 2018
dc.date.none.fl_str_mv 2018
2018-01-01
2018
2018-01-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/20.500.14352/12526
url https://hdl.handle.net/20.500.14352/12526
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Atribución 3.0 España
https://creativecommons.org/licenses/by/3.0/es/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Atribución 3.0 España
https://creativecommons.org/licenses/by/3.0/es/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Docta Complutense
instname:Universidad Complutense de Madrid (UCM)
instname_str Universidad Complutense de Madrid (UCM)
reponame_str Docta Complutense
collection Docta Complutense
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869406727228620800
score 15.301603

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