Estabilidad oxidativa y calidad sensorial de carne de pollo enriquecida con acidos grasos n-3 proveniente de fuentes de origen vegetal y animal, protegida con vitamina E y selenio orgánico
[EN] Despite people attitudes concerning healthy eating, western diets still show a low intake of n-3 polyunsaturated fatty acid (PUFA). Among Argentinean people the consumption of fish meat is relatively poor, being beef and chicken meat their main sources of protein. A viable way of increasing the...
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| Tipo de recurso: | tesis doctoral |
| Fecha de publicación: | 2015 |
| País: | España |
| Institución: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | español |
| OAI Identifier: | oai:riunet.upv.es:10251/59250 |
| Acceso en línea: | https://riunet.upv.es/handle/10251/59250 |
| Access Level: | acceso abierto |
| Palabra clave: | Alimentos funcionales Carne de pollo Omega tres Vitamina E Selenio TECNOLOGIA DE ALIMENTOS |
| Sumario: | [EN] Despite people attitudes concerning healthy eating, western diets still show a low intake of n-3 polyunsaturated fatty acid (PUFA). Among Argentinean people the consumption of fish meat is relatively poor, being beef and chicken meat their main sources of protein. A viable way of increasing the consumption of n-3 PUFA is to raise the intake of products enriched with them. Chicken meat is rated in second place in the consumption of meat in Argentina. This meat, like others, is a nutritive food that contains highly biologically valued proteins, vitamins and minerals. Chicken's proteins are easily assimilable by human body and they provide with essential aminoacids. The fatty acid composition of the lipids of broilers muscle tissues may be adapted to meet recommended values, adjusting the fatty acid composition of the diet. Modifying lipid profile of chicken meat could be considered as an effective way to produce a functional food. Unsaturated fatty acids, as is vastly documented, are prone to oxidation. The oxidation susceptibility of chicken meat is directly related to the degree of unsaturation of fatty acids. The more unsaturated is the fatty acid, the greater its oxidation could be, appearing concomitantly odd flavors and odors. A marked effect of treatments on the content of omega three fatty acids was observed, with treatment 4 which produced the greatest deposition of omega-3s (EPA and DHA). The sensory panel found differences on all treatments 3 and 4 in terms of the appearance of flavors, odors, and these same treatments that had higher levels of oxidation. Treatment 2 had increased sensory acceptability and lower values of thiobarbituric acid reactive substances (TBA), biochemical indicator of lipid oxidation. A 100g serving of chicken breast contribute 50% of the dietary recommendations and the leg-thigh 100% of the dietary recommendations of content of n-3 established by various health agencies in recent years, when the chickens were fed Fish oil 4%. However this meat had the highest levels of lipid oxidation and incorporation of vitamin E combined with organic selenium was not effective enough to prevent it. |
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