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

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Abstract

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.

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