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Open AccessArticle

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

1
Departamento de Tecnología de Alimentos. Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña, km. 7, 28040 Madrid, Spain
2
Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, Avda. Puerta de Hierro, s/n, 28040 Madrid, Spain
3
Sección Departamental Fisiología (Veterinaria), Facultad de Veterinaria, Universidad Complutense de Madrid, Avda. Puerta de Hierro, s/n, 28040 Madrid, Spain
*
Author to whom correspondence should be addressed.
Academic Editors: María Pilar Almajano and Michael H. Gordon
Molecules 2018, 23(12), 3080; https://doi.org/10.3390/molecules23123080
Received: 29 October 2018 / Revised: 22 November 2018 / Accepted: 23 November 2018 / Published: 25 November 2018
(This article belongs to the Special Issue Antioxidants Chemistry and Applications)
  1. 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 < 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.
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Keywords: polyphenols; -tocopherol; omega-3 fatty acids; meat shelf-life polyphenols; -tocopherol; omega-3 fatty acids; meat shelf-life
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MDPI and ACS Style

Muíño, I.; Fuente, J.; Pérez, C.; Apeleo, E.; Pérez-Santaescolástica, C.; Cañeque, V.; Lauzurica, S.; Bermejo-Poza, R.; Díaz, M.T. Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties. Molecules 2018, 23, 3080.

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