Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality

被引：41
|
作者：
Muino, Iria [1 ]
Apeleo, Elizabeth [2 ]
de la Fuente, Jesus [2 ]
Perez-Santaescolastica, Cristina [2 ]
Rivas-Canedo, Ana [1 ]
Perez, Concepcion [3 ]
Teresa Diaz, Maria [1 ]
Caneque, Vicente [1 ]
Lauzurica, Sara [2 ]
机构：
[1] Inst Nacl Invest & Tecnol Agr & Alimentaria INIA, Dept Tecnol Alimentos, Madrid 28040, Spain
[2] Univ Complutense Madrid, Fac Vet, Dept Anim Prod, E-28040 Madrid, Spain
[3] Univ Complutense Madrid, Fac Vet, Dept Biol Fisiol Anim, E-28040 Madrid, Spain
来源：
MEAT SCIENCE | 2014年 / 98卷 / 02期
关键词：
Polyphenols; Lipid oxidation; Protein oxidation; Omega-3 fatty acids; Sensory evaluation; GRAPE SEED EXTRACT; FATTY-ACID CONTENT; ANTIOXIDANT CAPACITY; ALPHA-TOCOPHEROL; PLANT-EXTRACTS; MODIFIED ATMOSPHERE; COLOR STABILITY; SHEEP; TANNINS; POLYPHENOLS;
D O I：
10.1016/j.meatsci.2014.05.009
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Thirty lambs were assigned to the following treatments: control diet (C) rich in omega-3 fatty adds; C plus 900 ppm red wine extract (RWE), or C plus 300 ppm vitamin E (VE). Oxidative stability and sensory properties of chops stored in MAP (70% O-2/30% CO2) during 12 days were evaluated. Chops from the VE group showed lower lipid oxidation (p < 0.001) and protein carbonylation (p < 0.05), stable omega-3 fatty acids proportions and overall liking sensory scores (p < 0.05). Dietary RWE supplementation did not influence oxidative stability of chops, however levels of C20:5n-3 were greater (p < 0.05) and n-6/n-3 ratio (p < 0.01) was lower, relative to controls. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：116 / 123
页数：8
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