Effect of alkylglycerol-rich oil and rosemary extract on oxidative stability and antioxidant properties of a cooked meat product
Taking into account the bioactive and healthy properties of alkylglycerols (AKG) and the antioxidant rosemary extract (RE), the production of a cooked meat product with partial replacement of animal fat by AKG-rich oil and inclusion of RE was performed. Six batches were manufactured: Control, control + RE (0.045%RE); low-AKG (0.75%AKG-oil), low-AKG + RE (0.75%AKG-oil + 0.045%RE); high-AKG (4.3%AKG-oil) and high-AKG + RE (4.3%AKG-oil + 0.045%RE). Fatty acid and lipid profile, changes on lipid oxidation (TBARS), antioxidant ability (TEAC), and carnosic acid were determined during refrigerated storage (0, 30, 60 days). A relevant replacement of animal fat by AKG-rich oil was obtained (around 20% for the high-AKG samples), together with healthier indexes of the fatty acid profile. A slight trend to worse lipid oxidation due to addition of AKG-rich oil was measured, but being only significantly higher for the high-AKG treatment in absence of RE. A significant better stability was measured due to inclusion of RE for all the treatments. Therefore, the oxidation of both low-AKG + RE and high-AKG + RE treatments were significantly comparable to the control batch. After storage, TBARS values increased for all the batches. Samples containing RE showed better TEAC values after the storage. In agreement, the amount of carnosic acid kept constant during the self-life of the products.
Main Authors: | , , , , , , |
---|---|
Other Authors: | |
Format: | artículo biblioteca |
Published: |
Wiley-VCH
2017
|
Subjects: | Fat-replacement, Lipid oxidation, Rosemary extrac, Alkylglycerols, Antioxidant, |
Online Access: | http://hdl.handle.net/10261/171270 http://dx.doi.org/10.13039/501100003141 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/100012818 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-cial-es-10261-171270 |
---|---|
record_format |
koha |
spelling |
dig-cial-es-10261-1712702020-12-10T07:39:42Z Effect of alkylglycerol-rich oil and rosemary extract on oxidative stability and antioxidant properties of a cooked meat product Martín, Diana Salas-Perez, Lilia Villalva, Marisol Vázquez de Frutos, Luis García-Risco, Mónica R. Jaime, Laura Reglero, Guillermo Ministerio de Economía y Competitividad (España) Comunidad de Madrid Consejo Nacional de Ciencia y Tecnología (México) Fat-replacement Lipid oxidation Rosemary extrac Alkylglycerols Antioxidant Taking into account the bioactive and healthy properties of alkylglycerols (AKG) and the antioxidant rosemary extract (RE), the production of a cooked meat product with partial replacement of animal fat by AKG-rich oil and inclusion of RE was performed. Six batches were manufactured: Control, control + RE (0.045%RE); low-AKG (0.75%AKG-oil), low-AKG + RE (0.75%AKG-oil + 0.045%RE); high-AKG (4.3%AKG-oil) and high-AKG + RE (4.3%AKG-oil + 0.045%RE). Fatty acid and lipid profile, changes on lipid oxidation (TBARS), antioxidant ability (TEAC), and carnosic acid were determined during refrigerated storage (0, 30, 60 days). A relevant replacement of animal fat by AKG-rich oil was obtained (around 20% for the high-AKG samples), together with healthier indexes of the fatty acid profile. A slight trend to worse lipid oxidation due to addition of AKG-rich oil was measured, but being only significantly higher for the high-AKG treatment in absence of RE. A significant better stability was measured due to inclusion of RE for all the treatments. Therefore, the oxidation of both low-AKG + RE and high-AKG + RE treatments were significantly comparable to the control batch. After storage, TBARS values increased for all the batches. Samples containing RE showed better TEAC values after the storage. In agreement, the amount of carnosic acid kept constant during the self-life of the products. This work was supported by the Ministerio de Economía y Competitividad, Spain (AGL2013-48943-C2-1-R) and the Community of Madrid, Spain (ALIBIRD-CM S2013/ABI2728). L Salas-Perez thanks CONACYT (Mexico) for her postdoctoral contract. Peer Reviewed 2018-10-19T10:07:02Z 2018-10-19T10:07:02Z 2017 2018-10-19T10:07:03Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1002/ejlt.201600412 e-issn: 1438-9312 issn: 1438-7697 European Journal of Lipid Science and Technology 119(7): 1600412 (2017) http://hdl.handle.net/10261/171270 10.1002/ejlt.201600412 http://dx.doi.org/10.13039/501100003141 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/100012818 #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# S2013/ABI-2728/ALIBIRD info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2013-48943-C2-1-R Sí none Wiley-VCH |
institution |
CIAL ES |
collection |
DSpace |
country |
España |
countrycode |
ES |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-cial-es |
tag |
biblioteca |
region |
Europa del Sur |
libraryname |
Biblioteca del CIAL España |
topic |
Fat-replacement Lipid oxidation Rosemary extrac Alkylglycerols Antioxidant Fat-replacement Lipid oxidation Rosemary extrac Alkylglycerols Antioxidant |
spellingShingle |
Fat-replacement Lipid oxidation Rosemary extrac Alkylglycerols Antioxidant Fat-replacement Lipid oxidation Rosemary extrac Alkylglycerols Antioxidant Martín, Diana Salas-Perez, Lilia Villalva, Marisol Vázquez de Frutos, Luis García-Risco, Mónica R. Jaime, Laura Reglero, Guillermo Effect of alkylglycerol-rich oil and rosemary extract on oxidative stability and antioxidant properties of a cooked meat product |
description |
Taking into account the bioactive and healthy properties of alkylglycerols (AKG) and the antioxidant rosemary extract (RE), the production of a cooked meat product with partial replacement of animal fat by AKG-rich oil and inclusion of RE was performed. Six batches were manufactured: Control, control + RE (0.045%RE); low-AKG (0.75%AKG-oil), low-AKG + RE (0.75%AKG-oil + 0.045%RE); high-AKG (4.3%AKG-oil) and high-AKG + RE (4.3%AKG-oil + 0.045%RE). Fatty acid and lipid profile, changes on lipid oxidation (TBARS), antioxidant ability (TEAC), and carnosic acid were determined during refrigerated storage (0, 30, 60 days). A relevant replacement of animal fat by AKG-rich oil was obtained (around 20% for the high-AKG samples), together with healthier indexes of the fatty acid profile. A slight trend to worse lipid oxidation due to addition of AKG-rich oil was measured, but being only significantly higher for the high-AKG treatment in absence of RE. A significant better stability was measured due to inclusion of RE for all the treatments. Therefore, the oxidation of both low-AKG + RE and high-AKG + RE treatments were significantly comparable to the control batch. After storage, TBARS values increased for all the batches. Samples containing RE showed better TEAC values after the storage. In agreement, the amount of carnosic acid kept constant during the self-life of the products. |
author2 |
Ministerio de Economía y Competitividad (España) |
author_facet |
Ministerio de Economía y Competitividad (España) Martín, Diana Salas-Perez, Lilia Villalva, Marisol Vázquez de Frutos, Luis García-Risco, Mónica R. Jaime, Laura Reglero, Guillermo |
format |
artículo |
topic_facet |
Fat-replacement Lipid oxidation Rosemary extrac Alkylglycerols Antioxidant |
author |
Martín, Diana Salas-Perez, Lilia Villalva, Marisol Vázquez de Frutos, Luis García-Risco, Mónica R. Jaime, Laura Reglero, Guillermo |
author_sort |
Martín, Diana |
title |
Effect of alkylglycerol-rich oil and rosemary extract on oxidative stability and antioxidant properties of a cooked meat product |
title_short |
Effect of alkylglycerol-rich oil and rosemary extract on oxidative stability and antioxidant properties of a cooked meat product |
title_full |
Effect of alkylglycerol-rich oil and rosemary extract on oxidative stability and antioxidant properties of a cooked meat product |
title_fullStr |
Effect of alkylglycerol-rich oil and rosemary extract on oxidative stability and antioxidant properties of a cooked meat product |
title_full_unstemmed |
Effect of alkylglycerol-rich oil and rosemary extract on oxidative stability and antioxidant properties of a cooked meat product |
title_sort |
effect of alkylglycerol-rich oil and rosemary extract on oxidative stability and antioxidant properties of a cooked meat product |
publisher |
Wiley-VCH |
publishDate |
2017 |
url |
http://hdl.handle.net/10261/171270 http://dx.doi.org/10.13039/501100003141 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/100012818 |
work_keys_str_mv |
AT martindiana effectofalkylglycerolrichoilandrosemaryextractonoxidativestabilityandantioxidantpropertiesofacookedmeatproduct AT salasperezlilia effectofalkylglycerolrichoilandrosemaryextractonoxidativestabilityandantioxidantpropertiesofacookedmeatproduct AT villalvamarisol effectofalkylglycerolrichoilandrosemaryextractonoxidativestabilityandantioxidantpropertiesofacookedmeatproduct AT vazquezdefrutosluis effectofalkylglycerolrichoilandrosemaryextractonoxidativestabilityandantioxidantpropertiesofacookedmeatproduct AT garciariscomonicar effectofalkylglycerolrichoilandrosemaryextractonoxidativestabilityandantioxidantpropertiesofacookedmeatproduct AT jaimelaura effectofalkylglycerolrichoilandrosemaryextractonoxidativestabilityandantioxidantpropertiesofacookedmeatproduct AT regleroguillermo effectofalkylglycerolrichoilandrosemaryextractonoxidativestabilityandantioxidantpropertiesofacookedmeatproduct |
_version_ |
1777671312502685696 |