Efecto del hidroxitirosol en la estabilidad oxidativa de hamburguesas de cordero enriquecidas en ácidos grasos omega-3
- E. Apeleo 1
- C. Pérez Santaescolástica 1
- I. Muiño 2
- S. Lauzurica 1
- A. Rivas Cañedo 2
- O. López 2
- V. Cañeque 2
- C. Pérez 1
- R. Bermejo 1
- M.T. Díaz 2
- J. de la Fuente 1
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1
Universidad Complutense de Madrid
info
- 2 INIA
- Jorge Hugo Calvo Lacosta
- Isabel Casasús Pueyo
- Margalida Joy Torrens
- Javier Álvarez Rodríguez
- Luis Varona Aguado
- Begoña Panea Doblao
- Carlos Calvete Margolles
- Joaquim Balcells Teres
Éditorial: Asociación Interprofesional para el Desarrollo Agrario
ISBN: 978-84-695-7684-7, 978-84-695-7684-7
Année de publication: 2013
Volumen: 2
Pages: 706-708
Congreso: Jornadas sobre producción animal (15. 2013. Zaragoza)
Type: Communication dans un congrès
Résumé
The effect of HT on the oxidative stability of lamb patties was investigated. Ground lamb meat enriched in 3 fatty acids were divided into five batches with different antioxidant supplements. Three batches were supplemented with 3 doses of HT being 50 (HT1), 100 (HT2) and 200 (HT3) mg GAE/kg meat, another batch was supplemented with 100 ppm of tocopherol (VE) and the last one without antioxidant supplementation, was kept as control (C). The lamb patties were stored under MAP (70% O2/30% CO2) during 9 days. An interaction between treatment (L) and storage period (PC) was observed (p<0.001) for discolouration rate, lipid oxidation and protein oxidation. The antioxidant supplementation (HT and VE) kept meat colour stability over 6 days of storage in comparison with the batch C. In the HT batches, the TBARS values were significantly less than in the batches C and VE, and the positive effect of HT resulted as dose dependent. Treatment HT2 and HT3 showed less value for protein oxidation, treatment HT1 and C the highest values, and the treatment VE showed an intermediate value. The long-chain fatty acids content was affected by storage period (p<0.001), decreasing in all treatment.