Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties

eat consumption has been related to a higher risk of heart disease due to its saturated fat content. As a consequence, there has been a growth in research on how to increase unsaturated fat content in meat. However, a high content of unsaturated fat favours the development of oxidative processes. The aim of the study was to evaluate the effectiveness of a red wine extract (RWE) rich in polyphenols (50, 100, and 200 mg gallic acid equivalents/kg meat) as a natural antioxidant in lamb meat patties enriched with omega-3 polyunsaturated fatty acids (n-3 PUFA) (100 mg n-3 PUFA/100 g meat), compared to using -tocopherol (TOC) (100 mg/kg meat). Adding RWE delayed metmyoglobin formation, lipid oxidation and loss of n-3 PUFA relative to controls, while TOC had no effect on preventing meat oxidation. Lamb odour was lower (p < 0.01) and odd odour higher (p < 0.001) in patties at the highest dose of RWE, compared to controls, but the overall liking score was not affected. The results suggest that RWE could be used as a natural antioxidant in the meat industry, even when n-3 PUFA content is high

Uso de altas presiones y ultrasonidos como medida correctora de la pastosidad en jamón curado

This doctoral thesis tried to contribute to solving one of the quality defects whose high incidence leads to great economic losses in the ham industry. In spite of an exhaustive control in the process, 10% of the finished hams present pasty textures, causing technological problems and quality reductions. For this, 200 hams were cured, in which the development of pasty textures was facilitated, being able to carry out the tests of this research work. The objectives were, in a first instance to study the relationship between the proteolysis index and the appearance of texture defects, identifying possible biomarkers associated with proteolytic activity, and also an instrumental determination of its organoleptic consequences. Secondly, from an analytical point of view, to study the effect of two selected non-invasive techniques applied as texture defects corrective measures (power ultrasound and high pressures) on protein structures and organoleptic attributes. At first, adhesiveness and nitrogen fractions were determined to calculate the proteolysis index, being able to classify hams in three intervals: low ( 36) proteolysis index. Subsequently, free amino acid profile, volatile compound profile and a proteomic study were determined. From the results, it was shown that a high proteolysis index was related to a more adhesiveness as much as an increment in bitter taste and important aromatic losses. The use of power ultrasound could reduce the adhesiveness but it was observed that the taste of samples was turned sweeter, bitterer and more rancid, as well as the typical fatty odour of dry-cured ham could be decreased causing quality reductions. On the other hand, the treatments with high pressures in combination with high temperatures caused intense modifications in the profile of free amino acids and volatile compounds, especially at temperatures of 35 °C. These modifications gave rise to hams apparently with a greater sweet, acid and rancid taste, being the rancid aroma enhanced due to the increased content of aldehyde compounds (especially the hexanal content). However, it was observed that such impact can be minimized when the use of high pressures is combined with temperatures in the range of 0–20 °C. Regarding the proteomic analysis, the main evidences that can be highlighted were the identification of MYH1 and MYH4 protein fragments as suitable proteolysis biomarkers as well as non-fragmented sarcoplasmic proteins namely FABP4 / H, PRDX6, SOD, CBR1 and ACY1 as independent candidate biomarkers of ultrasound treatment. Finally, it was observed that the application of high pressures could promote actin fragmentation

Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties

Meat consumption has been related to a higher risk of heart disease due to its saturated fat content. As a consequence, there has been a growth in research on how to increase unsaturated fat content in meat. However, a high content of unsaturated fat favours the development of oxidative processes. The aim of the study was to evaluate the effectiveness of a red wine extract (RWE) rich in polyphenols (50, 100, and 200 mg gallic acid equivalents/kg meat) as a natural antioxidant in lamb meat patties enriched with omega-3 polyunsaturated fatty acids (n-3 PUFA) (100 mg n-3 PUFA/100 g meat), compared to using -tocopherol (TOC) (100 mg/kg meat). Adding RWE delayed metmyoglobin formation, lipid oxidation and loss of n-3 PUFA relative to controls, while TOC had no effect on preventing meat oxidation. Lamb odour was lower (p &lt; 0.01) and odd odour higher (p &lt; 0.001) in patties at the highest dose of RWE, compared to controls, but the overall liking score was not affected. The results suggest that RWE could be used as a natural antioxidant in the meat industry, even when n-3 PUFA content is high. </ol

Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste resulting from oxidative processes

Spain is the biggest olive oil producer in the world what means that this area is especially affected by olive mill waste pollution. The main system used for extracting olive oil is the continuous two-phase centrifugation system, which generates olive wet cake waste. This wastage has disposal problems due to its phytotoxicity and high moisture content, so strategies for its use and revalorization are needed. One of these strategies is the extraction of bioactive compounds, as is the case of polyphenols present in the waste, which could be used as natural antioxidants in food. This study evaluated the effect of adding an olive waste extract (100, 200 or 400 mg gallic acid equivalents/kg muscle), as a possible natural polyphenol-rich antioxidant on the stability of lamb meat patties enriched with omega-3 fatty acids, and stored in high-oxygen modified atmosphere packs for up to 9 days at 4 °C. Addition of the extract delayed meat discolouration, lipid oxidation (p ≤ 0.001) and protein carbonylation (p ≤ 0.001), and increased loss of thiol groups (p ≤ 0.05) relative to controls. Fish odour (p ≤ 0.01) and flavour (p ≤ 0.05) were lower and odd odour and flavour (p ≤ 0.001) higher in patties with added the extract compared to controls, but the overall liking score was not affected. The addition of the extract resulted in acceptable lamb meat patties (in terms of oxidation) after 6 days of storage, while patties without extract did not. The results pointed out the potential for using olive waste extracts as natural antioxidants in meat products. With this strategy, the olive oil industry would encourage to follow an eco-friendlier olive oil production chain obtaining marketable products from the wastes generated. At the same time, the shelf-life (in terms of oxidation process) of the lamb patties would be increased reducing food wastes at the point-of-sale and at consumer level, which is especially important in a high perishable food such as minced meat products, and reducing the environmental impact that food waste causes along the food supply chain.Depto. de Producción AnimalFac. de VeterinariaTRUEpu