Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation
Visualitza/Obre
Data de publicació
2015-07-29ISSN
2048-7177
Resum
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.
Tipus de document
Article
Versió del document
Versió publicada
Llengua
English
Matèries (CDU)
637 - Productes dels animals domèstics, de la caça i de la pesca
Pàgines
13
Publicat per
Wiley Open Access
Publicat a
Food Science and Nutrition
Citació
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.
Número de l'acord de la subvenció
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/
Programa
Qualitat i Tecnologia Alimentària
Aquest element apareix en la col·lecció o col·leccions següent(s)
- ARTICLES CIENTÍFICS [2811]
Excepte que s'indiqui una altra cosa, la llicència de l'ítem es descriu com http://creativecommons.org/licenses/by/4.0/