Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation

The shelf life and oxidative stability of refrigerated raw ground beef enriched with omega-3 and/or conjugated linoleic acid (CLA) were studied. Grape seed extract (GSE) was used to inhibit lipid oxidation in the ground beef. Eight treatments of ground beef were established according to the enrichme...

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Autores: Gómez, Inmaculada, Beriain, María J., Mendizabal, Jose A., Realini, Carolina, Purroy, Antonio
Tipo de recurso: artículo
Fecha de publicación:2015
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:20.500.12327/1748
Acceso en línea:http://hdl.handle.net/20.500.12327/1748
https://doi.org/10.1002/fsn3.251
Access Level:acceso abierto
Palabra clave:637
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spelling Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidationGómez, InmaculadaBeriain, María J.Mendizabal, Jose A.Realini, CarolinaPurroy, Antonio637The shelf life and oxidative stability of refrigerated raw ground beef enriched with omega-3 and/or conjugated linoleic acid (CLA) were studied. Grape seed extract (GSE) was used to inhibit lipid oxidation in the ground beef. Eight treatments of ground beef were established according to the enrichment of beef (control, enriched with omega-3, with CLA, or with omega-3 plus CLA) and the use of GSE (0 and 250 mg GSE/kg product). Fresh beef was ground and mixed with GSE and salt. Treatments of beef were stored at 2 ± 1°C in aerobic packaging for 0, 1, 3, and 6 days under retail display conditions. Oxidation stability (thiobarbituric acid-reactive substances [TBARS]), pH, instrumental color, metmyoglobin formation, and sensory attributes (color and odor) were measured. Omega-3-enriched beef increased the oxidation level at day 6 as determined by TBARS (P < 0.05), but the instrumental color was not affected. The enrichment of CLA improved the coordinates of color (P < 0.05) until day 3 and decreased the oxidation at day 6 (P < 0.05). There were no differences in color and odor values among the types of beef during display, except at day 3, when CLA treatments had the highest scores. Addition of GSE decreased the oxidation level (P < 0.001) and did not affect the instrumental color or the sensory parameters.info:eu-repo/semantics/publishedVersionWiley Open AccessIndústries AlimentàriesQualitat i Tecnologia Alimentària2015info:eu-repo/semantics/article13http://hdl.handle.net/20.500.12327/1748https://doi.org/10.1002/fsn3.251reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésFood Science and NutritionINIA/ /RTA2009-00004-C02/ES/Carne de vacuno enriquecida con n-3 y CLA. Calidad del producto y actitud de los consumidores frente a alimentos funcionales/Attribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:recercat.cat:20.500.12327/17482026-05-29T05:05:01Z
dc.title.none.fl_str_mv Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation
title Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation
spellingShingle Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation
Gómez, Inmaculada
637
title_short Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation
title_full Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation
title_fullStr Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation
title_full_unstemmed Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation
title_sort Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation
dc.creator.none.fl_str_mv Gómez, Inmaculada
Beriain, María J.
Mendizabal, Jose A.
Realini, Carolina
Purroy, Antonio
author Gómez, Inmaculada
author_facet Gómez, Inmaculada
Beriain, María J.
Mendizabal, Jose A.
Realini, Carolina
Purroy, Antonio
author_role author
author2 Beriain, María J.
Mendizabal, Jose A.
Realini, Carolina
Purroy, Antonio
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Indústries Alimentàries
Qualitat i Tecnologia Alimentària
dc.subject.none.fl_str_mv 637
topic 637
description The shelf life and oxidative stability of refrigerated raw ground beef enriched with omega-3 and/or conjugated linoleic acid (CLA) were studied. Grape seed extract (GSE) was used to inhibit lipid oxidation in the ground beef. Eight treatments of ground beef were established according to the enrichment of beef (control, enriched with omega-3, with CLA, or with omega-3 plus CLA) and the use of GSE (0 and 250 mg GSE/kg product). Fresh beef was ground and mixed with GSE and salt. Treatments of beef were stored at 2 ± 1°C in aerobic packaging for 0, 1, 3, and 6 days under retail display conditions. Oxidation stability (thiobarbituric acid-reactive substances [TBARS]), pH, instrumental color, metmyoglobin formation, and sensory attributes (color and odor) were measured. Omega-3-enriched beef increased the oxidation level at day 6 as determined by TBARS (P < 0.05), but the instrumental color was not affected. The enrichment of CLA improved the coordinates of color (P < 0.05) until day 3 and decreased the oxidation at day 6 (P < 0.05). There were no differences in color and odor values among the types of beef during display, except at day 3, when CLA treatments had the highest scores. Addition of GSE decreased the oxidation level (P < 0.001) and did not affect the instrumental color or the sensory parameters.
publishDate 2015
dc.date.none.fl_str_mv 2015
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12327/1748
https://doi.org/10.1002/fsn3.251
url http://hdl.handle.net/20.500.12327/1748
https://doi.org/10.1002/fsn3.251
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Food Science and Nutrition
INIA/ /RTA2009-00004-C02/ES/Carne de vacuno enriquecida con n-3 y CLA. Calidad del producto y actitud de los consumidores frente a alimentos funcionales/
dc.rights.none.fl_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 13
dc.publisher.none.fl_str_mv Wiley Open Access
publisher.none.fl_str_mv Wiley Open Access
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.812429

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