Journal
MEAT SCIENCE
Volume 85, Issue 2, Pages 373-377Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2010.01.007
Keywords
Functional meat products; PUFA; Lipid oxidation; Lemon balm; Phenolic compounds
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Funding
- Ministerio de Ciencia e Innovacion [CSD2007-00016, AGL2008-01099/ALI]
- Plan Investigador de la Universidad de Navarra (PIUNA)
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Previous work pointed out the possibility to enhance the nutritional value of meat products using long chain omega - 3 PUFA enriched emulsions. Oil-in-water emulsions elaborated with a mixture of algae and linseed oils (15:10) in order to be used as functional ingredient were stabilized with BHA (butylhydroxyanisol) or with a lyophilized water extract of Melissa officinalis L. (Lemon balm). The lipid profile of the oil mixture showed a high amount of DHA (31.7%), oleic (25.4%) and alpha-linolenic acid (12.7%) resulting in a very low omega - 6/omega - 3 ratio (0.12). The lyophilized extract of M. officinalis showed a high antioxidant activity (being 62 ppm of the lyophilized water extract of Melissa equivalent to 200 ppm of BHA, using the DPPH assay as reference), and high total phenolic content. Studying the oxidation process in the emulsions during 15 days at room temperature, it could be concluded that this extract was as efficient as BHA in order to control the thiobarbituric acid reactive substances (TBARS) formation. (C) 2010 Elsevier Ltd. All rights reserved.
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