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
Inmaculada GómezAntonio Purroy

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 < ...Continue Reading

References

Jul 17, 2001·Journal of Agricultural and Food Chemistry·L Yu
Jan 14, 2004·Journal of Food Protection·Juhee AhnAzlin Mustapha
Feb 1, 2006·Meat Science·M M CampoR I Richardson
Mar 1, 2008·Animal : an International Journal of Animal Bioscience·K InsaustiA Purroy

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Citations

Jan 20, 2018·Journal of Food Science·Inmaculada GómezMaría José Beriain
Sep 5, 2020·Food Science & Nutrition·Jesús A Cantú-ValdézGerardo Méndez-Zamora
Feb 11, 2021·Animals : an Open Access Journal From MDPI·Valentina SerraGrazia Pastorelli
Nov 21, 2021·Tropical Animal Health and Production·Pamela M L LeivaMarcela A González

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BETA
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SPSS

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