Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation
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Publication date
2015-07-29ISSN
2048-7177
Abstract
The shelf life and oxidative stability of refrigerated raw ground beef enriched with omega-3 and/or conjugated linoleic acid (CLA) were studied. Grape seed extract (GSE) was used to inhibit lipid oxidation in the ground beef. Eight treatments of ground beef were established according to the enrichment of beef
(control, enriched with omega-3, with CLA, or with omega-3 plus CLA) and the use of GSE (0 and 250 mg GSE/kg product). Fresh beef was ground and mixed with GSE and salt. Treatments of beef were stored at 2 ± 1°C in aerobic packaging for 0, 1, 3, and 6 days under retail display conditions. Oxidation stability (thiobarbituric acid-reactive substances [TBARS]), pH, instrumental color, metmyoglobin formation, and sensory attributes (color and odor) were measured. Omega-3-enriched beef increased the oxidation level at day 6 as determined by TBARS (P < 0.05), but the instrumental color was not affected. The enrichment of CLA improved the coordinates of color (P < 0.05) until day 3 and decreased the oxidation at day 6 (P < 0.05). There were no differences in color and odor values among the types of beef during display, except
at day 3, when CLA treatments had the highest scores. Addition of GSE decreased the oxidation level (P < 0.001) and did not affect the instrumental color or the sensory parameters.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
637 - Produce of domestic (farmyard) animals and game
Pages
13
Publisher
Wiley Open Access
Is part of
Food Science and Nutrition
Citation
Gómez, Inmaculada, María J. Beriain, Jose A. Mendizabal, Carolina Realini, and Antonio Purroy. 2016. “Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation”. Food Science & Nutrition 4(1): 67-79. doi:10.1002/fsn3.251.
Grant agreement number
INIA/ /RTA2009-00004-C02/ES/Carne de vacuno enriquecida con n-3 y CLA. Calidad del producto y actitud de los consumidores frente a alimentos funcionales/
Program
Qualitat i Tecnologia Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2540]
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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/