This work evaluates the ability of three different seasonings (obtained from wine pomace) to inhibit lipid
oxidation in raw and cooked beef patties. Seasonings were incorporated to beef patties recipe as other
solid ingredient at the level of 2 g/100 g. The storage conditions assayed were: refrigeration (4 C, 15
days) with high-oxygen atmosphere (70% O2, 30% CO2) and freezing ( 18 C, 6 months). Two independent
experiments with 3 replicates were carried out. Furthermore, the inhibitory effect on lipid
oxidation was compared with the effectiveness of sulfites, an antioxidant widely used in the meat industry.
Both types of storage significantly induced increases of thiobarbituric acid reactive substances
(TBARS) and volatile organic compounds (VOCs) (hexanal, 1-pentanol, 1-hexanol, 1-octen-3-ol, 2,3-
octanedione, and 2-pentylfuran) measured with gas chromatographyemass spectrometry (pvalue
< 0.05). The three seasonings showed different effectiveness to inhibit lipid oxidation under the
three conditions studied, being the seasoning made from seedless wine pomace the most effective. This
seasoning significantly inhibited the formation of VOCs, revealing their potential capacity to delay the
formation of rancid odors during storage of meat products. Samples with sulfites presented contrary
results respect to TBARS levels, which were reduced in refrigerated samples but promoted in the frozen
patties.
