Efecto del hidroxitirosol en la estabilidad oxidativa de hamburguesas de cordero enriquecidas en ácidos grasos omega-3

  1. E. Apeleo 1
  2. C. Pérez Santaescolástica 1
  3. I. Muiño 2
  4. S. Lauzurica 1
  5. A. Rivas Cañedo 2
  6. O. López 2
  7. V. Cañeque 2
  8. C. Pérez 1
  9. R. Bermejo 1
  10. M.T. Díaz 2
  11. J. de la Fuente 1
  1. 1 Universidad Complutense de Madrid
    info

    Universidad Complutense de Madrid

    Madrid, España

    ROR 02p0gd045

  2. 2 INIA
Llibre:
XV Jornadas sobre Producción Animal: 14 y 15 de mayo de 2013, Zaragoza
  1. Jorge Hugo Calvo Lacosta
  2. Isabel Casasús Pueyo
  3. Margalida Joy Torrens
  4. Javier Álvarez Rodríguez
  5. Luis Varona Aguado
  6. Begoña Panea Doblao
  7. Carlos Calvete Margolles
  8. Joaquim Balcells Teres

Editorial: Asociación Interprofesional para el Desarrollo Agrario

ISBN: 978-84-695-7684-7,  978-84-695-7684-7

Any de publicació: 2013

Volum: 2

Pàgines: 706-708

Congrés: Jornadas sobre producción animal (15. 2013. Zaragoza)

Tipus: Aportació congrés

DIALNET GOOGLE SCHOLAR lock_openAccés obert editor

Resum

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.

Fuente de los datos: Dialnet