Efecto de la adición de extracto de vino tinto en la estabilidad oxidativa de hamburguesas de cordero

• I. Muíño ^[2] ; E. Apeleo ^[1] ; C. Pérez Santaescolástica ^[1] ; M.T. Díaz ^[2] ; C. Pérez ^[1] ; A. Rivas Cañedo ^[1] ; R. Bermejo ^[2] ; O. López ^[1] ; S. Lauzurica ^[2] ; J. De la Fuente ^[1] ; V. Cañeque ^[1]
  1. [1] Universidad Complutense de Madrid

     Universidad Complutense de Madrid

     Madrid, España

     
  2. [2] INIA
• Localización: XV Jornadas sobre Producción Animal: 14 y 15 de mayo de 2013, Zaragoza / Jorge Hugo Calvo Lacosta (aut.), Isabel Casasús Pueyo (aut.), Margalida Joy Torrens (aut.), Javier Álvarez Rodríguez (aut.), Luis Varona Aguado (aut.), Begoña Panea Doblado (aut.), Carlos Calvete Margolles (aut.), Joaquim Barcells Teres (aut.), Vol. 2, 2013, ISBN 978-84-695-7684-7, págs. 673-675
• Idioma: español
• Títulos paralelos:
  • Effect of red wine extract on oxidative stability of lamb patties enriched with omega-3 fatty acids
• Enlaces
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• Resumen

  • Red wine is a great source of polyphenols compounds which exert a high antioxidant capacity. The effect of red wine extract (EV) on the oxidative stability of lamb patties in terms of discolouration rate, lipid oxidation, protein oxidation, and long-chain fatty acids content was investigated. Ground lamb meat enriched in W3 fatty acids were divided into four treatments. Three treatments were supplemented with 3 doses of EV being 50 (EV1), 100 (EV2) and 200 (EV3) mg GAE/kg meat 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 (PC). There was an interaction between treatment (L) and storage period (PC) (p<0.001) for discolouration rate and lipid oxidation. Groups EV2 and EV3 kept meat colour stability over 9 days of storage in comparison with the treatment C, with the group EV1 showing an intermediate value. In EV, the TBARS values were less than in the treatment C, without any differences between doses. The protein oxidation and the long chain fatty acid (LC) content were affected by storage period (p<0.001), increasing the carbonyl groups and decreasing the LC content in all treatments.