Effect of Diet and Essential Oils on the Fatty Acid Composition, Oxidative Stability and Microbiological Profile of Marchigiana Burgers

Abstract

The objective of this study is to evaluate the effects of including linseed (L) or linseed plus vitamin E (LE) in the diet of Marchigiana young bulls on the oxidative stability, color measurements, microbiological profile and fatty acid composition (FA) of burgers treated with and without a blend of essential oils (Rosmarinus officinalis and Origanum vulgare var. hirtum) (EOs). For this aim, the burgers were analysed for pH, thiobarbituric-acid-reactive substance (TBARS) content, Ferric Reducing/Antioxidant Power Assay (FRAP), vitamin E and colour measurements (L, a*, b) at 3, 6, 9, 12 days of storage: the TBARs were the highest in group L compared to C and LE after 12 days of storage (0.98, 0.73, and 0.63 mg MDA/kg, respectively). The TBARS content was also influenced by the use of EO compared to burgers not treated with EO (p < 0.05). The vitamin E content was influenced by the diet (p < 0.01), but not by the EO. The meat of the L group showed the lowest value of redness (a*) compared to C and LE (p < 0.01), while the use of EO did not affect colour parameters. The microbiological profile of the burgers showed a lower Pseudomonas count for L and LE at T0 (2.82 ± 0.30 and 2.30 ± 0.52 Log CFU/g, respectively) compared to C (3.90 ± 0.38 Log CFU/g), while the EO did not influence the microbiological profile. The FA composition was analysed at 0 and 12 days. The burgers from the LE group showed the highest value of polyunsaturated FA compared to the L and C groups (p < 0.05). Our findings suggest that the inclusion of vitamin E in a concentrate rich in polyunsaturated fatty acids is useful to limit intramuscular fat oxidation and to preserve the colour stability of burgers from young Marchigiana bulls enriched with healthy fatty acids. Moreover, linseed and vitamin E had a positive effect on microbial loads and growth dynamics, containing microbial development through time.

Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers

“…These results agree with those reported by Heck et al [ 42 ], in which TBARs values increase significantly with fat substitution. For their part, Fusaro et al, [ 21 ] evaluated oxidative stability in Marchigiana burgers treated with and without a blend of essential oils ( Rosmarinus officinalis and Origanum vulgare var. hirtum).…”

“…On the other hand, healthy meat product developers must take into account that GEs elaborated with polyunsaturated oils are susceptible to lipid oxidation with unpleasant meat product characteristics such as rancidity, off flavors, and discolorations, among others [ 20 ]. To avoid these negative aspects, essential oils could be an excellent alternative to avoid lipid oxidation in healthy meat product development [ 21 ]. Several studies have shown that essential oils obtained from plants of the Tagetes genus have demonstrated antioxidant and antimicrobial properties [ 22 , 23 , 24 ]; for this reason, the use of the essential oil of Tagetes elliptica Sm.…”

A Comprehensive Study of the Quality of Fat-Tailed Sheep Carcasses in Greece

“…In future studies, assessment of the above effects with a larger sample size may facilitate safe assumptions. Furthermore, evaluation of the fatty acid profile, which is commonly performed in relevant studies [ 36 , 37 , 52 , 54 ], may provide further insight.…”

Evaluation of fecal sampling time points to estimate apparent nutrient digestibility in lactating Holstein dairy cows

“…Daily TMR and fecal samples were analyzed for chemical composition by wet chemistry according to the following methods ( 23 , 24 ): crude protein (CP) according to AOAC ( 25 ) (method 976.06 and 984.13) using a Kjeldahl nitrogen analyzer (Gerhadt Vapodest 50, Gerhardt GmbH, Königswinter, Germany), starch determined according to Ehrman ( 26 ) and AOAC ( 25 ) (method 920.40), ether extract according to AOAC ( 25 ) (method 920.390020), ash-corrected α-amylase–treated neutral detergent fiber (NDF) with the addition of sodium sulfite (aNDFom), acid detergent fiber (ADF) and acid detergent lignin (ADL) according to Mertens et al ( 27 ), ash after 4 h combustion in a muffle furnace at 550°C (Vulcan 3–550, Dentsply Neytech, Burlington, NJ, USA).…”