RT Journal Article
T1 Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties
A1 Muíño, Iria
A1 Fuente Vázquez, Jesús De La
A1 Pérez Marcos, Concepción
A1 Apeleo Zubiri, Elizabeth del Carmen
A1 Pérez Santaescolástica, Cristina
A1 Cañeque, Vicente
A1 Lauzurica Gómez, María Ascensión Sara
A1 Bermejo Poza, Rubén
A1 Díaz Díaz Chirón, María Teresa
AB 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.
PB MDPI
SN 1420-3049
YR 2018
FD 2018
LK https://hdl.handle.net/20.500.14352/12526
UL https://hdl.handle.net/20.500.14352/12526
LA eng
NO Ministerio de Ciencia e Innovación (España)
NO Comunidad de Madrid
DS Docta Complutense
RD 18 abr 2025