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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Detalhes bibliográficos
Autores: Muíño, I., Fuente, Jesús M. de la, Pérez, Concepción, Apeleo, E., Pérez-Santaescolástica, C., Cañeque, V., Lauzurica, S., Bermejo-Poza, Rubén, Díaz, M. Teresa
Tipo de documento: artigo
Data de publicação:2018
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositório:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/294121
Acesso em linha:http://hdl.handle.net/10261/294121
Access Level:Acceso aberto
Palavra-chave:Polyphenols
-Tocopherol
Omega-3 fatty acids
Meat shelf-life
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spelling Use of red wine polyphenols as a natural preservative in health-promoting omega-3 fatty acids-enriched Lamb pattiesMuíño, I.Fuente, Jesús M. de laPérez, ConcepciónApeleo, E.Pérez-Santaescolástica, C.Cañeque, V.Lauzurica, S.Bermejo-Poza, RubénDíaz, M. TeresaPolyphenols-TocopherolOmega-3 fatty acidsMeat shelf-lifeMeat 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.Peer reviewedMultidisciplinary Digital Publishing InstituteConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202320232018info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/294121reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésDepartamento de Tecnología de AlimentosSíinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2941212026-05-22T06:33:51Z
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, I.
Polyphenols
-Tocopherol
Omega-3 fatty acids
Meat shelf-life
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, I.
Fuente, Jesús M. de la
Pérez, Concepción
Apeleo, E.
Pérez-Santaescolástica, C.
Cañeque, V.
Lauzurica, S.
Bermejo-Poza, Rubén
Díaz, M. Teresa
author Muíño, I.
author_facet Muíño, I.
Fuente, Jesús M. de la
Pérez, Concepción
Apeleo, E.
Pérez-Santaescolástica, C.
Cañeque, V.
Lauzurica, S.
Bermejo-Poza, Rubén
Díaz, M. Teresa
author_role author
author2 Fuente, Jesús M. de la
Pérez, Concepción
Apeleo, E.
Pérez-Santaescolástica, C.
Cañeque, V.
Lauzurica, S.
Bermejo-Poza, Rubén
Díaz, M. Teresa
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Polyphenols
-Tocopherol
Omega-3 fatty acids
Meat shelf-life
topic Polyphenols
-Tocopherol
Omega-3 fatty acids
Meat shelf-life
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
2023
2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/294121
url http://hdl.handle.net/10261/294121
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Departamento de Tecnología de Alimentos
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.812429

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