RT info:eu-repo/semantics/article
T1 Shelf life of ground beef enriched with omega‐3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation
A1 Gómez Bastida, Inmaculada
A1 Beriain, María José
A1 Mendizábal, José A.
A1 Realini, Carolina
A1 Purroy, Antonio
K1 Conjugated linoleic acid
K1 Grape seed extract
K1 Ground beef
K1 Omega-3
K1 Shelf life
K1 Biotecnología
K1 Biotechnology
K1 Alimentos
K1 Food
K1 Biotecnología alimentaria
K1 Food-Biotechnology
K1 Alimentos-Composición
K1 Food-Composition
AB 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 < 0.001) and did not affect the instrumental color or the sensory parameters.
PB Wiley
SN 2048-7177
YR 2015
FD 2015
LK http://hdl.handle.net/10259/10364
UL http://hdl.handle.net/10259/10364
LA eng
NO This research was supported by the Instituto Nacional de Investigaciones Agroalimentarias [National Institute of Agrofood Research] (INIA project RTA2009-00004-CO2).
DS Repositorio Institucional de la Universidad de Burgos
RD 29-mar-2025