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

Elizabeth Del Carmen Apeleo Zubiri, Cristina Pérez Santaescolástica, I. Muiño, Sara Lauzurica Gómez, Ana Rivas Cañedo, O. López, Vicente Cañeque Martínez, Carlos César Pérez García, Manuel R. Bermejo Patiño, M.T. Díaz, J. de la Fuente

• 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.