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. 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.

Bibliographic Details

Main Authors:	Muíño, I., de la Fuente, J., Pérez, C., Apeleo, E., Pérez-Santaescolástica, C., Cañeque, V., Lauzurica, S., Bermejo-Poza, R., Díaz, M. Teresa
Format:	journal article biblioteca
Language:	English
Published:	Multidisciplinary Digital Publishing Institute 2018
Subjects:	Polyphenols, -Tocopherol, Omega-3 fatty acids, Meat shelf-life,
Online Access:	http://hdl.handle.net/20.500.12792/676 http://hdl.handle.net/10261/294121
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