Effect of the addition of red wine extract on the storage of lamb patties enriched with omega-3 fatty acids

Abstract

Red wine is a great source of polyphenols compounds, which exert a high antioxidant capacity. The effect of red wine extract (EV) on the oxidative stability of lamb patties in terms of metmyoglobin (MetMb) formation, lipid oxidation, protein oxidation, and the stability of docosahexaenoic fatty acid (DHA) was investigated. Ground lamb meat enriched in ω3 fatty acids was divided into four treatments. Three treatments were supplemented with 3 doses of EV being 50 (EV1), 100 (EV2) and 200 (EV3) mg GAE/kg meat and, the last one, without antioxidant supplementation, was kept as control (C). The lamb patties were stored under MAP (70% O2/30% CO2) during 9 days. There was an interaction between treatment (L) and storage period (PC) for MetMb proportion (p<0.001) and DHA content (p<0.01). Groups EV2 and EV3 showed less MetMb proportion and higher DHA content at the end of storage period in comparison to groups EV1 and C. Lipid and protein oxidation was affected by storage period (p<0.001), increasing in all treatments.