ω-3 in meat products: benefits and effects on lipid oxidative stability

Abstract

Although ω-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products, may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the raw meat materials and reduce the risk of lipid oxidation in processed products. This review aims to address the challenges and advantages of the incorporation of ω-3 fatty acids in raw meat materials and processed meat products, and to describe the use of different compounds to enhance lipid oxidative stability. © 2015 Society of Chemical Industry.

Quality Characteristics of a Low‐Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D3

“…Pública de Navarra, Campus Arrosadía, 31006 Pamplona, Spain. Direct inquires to author Beriain (E-mail: mjberiain@unavarra.es). Moreover, it should be taken into account that enrichment of meat with PUFA such as ALA can affect significantly their textural and sensory characteristics because the PUFA are more susceptible to lipid oxidation due to the double bonds in the molecule (Bernardi, Bertol, Pflanzer, Sgarbieri, & Pollonio, 2016). So several plant extracts such as grape seed extract (GSE), which is a rich source of polyphenolic compounds, has been widely used at low concentrations (0.01% to 1%) in meat products due to antioxidant and antimicrobial activities (Perumalla & Hettiarachchy, 2011).…”

Understanding consumer's perception and acceptance of bologna sausages with reduced sodium content and/or omega‐3 addition through conjoint analysis and focus group

“…Based on this idea, the following topics were discussed: (a) Understanding the knowledge of consumers on healthy lifestyle and how it affects their feeding intake; (b) Exploring processed meat products, perception of the category, the group was directed to discuss processed meat products including ham, sausages, and bologna; (c) The perception of healthier processed meat products and attributes of more and less importance. At this point, the concepts of lower sodium content and omega‐3 addition was introduced as a discussion point, initially without defining it, and then after collecting the information, the moderator read the following text about omega‐3:

Polyunsaturated fatty acids (PUFAs) have been promoted as a food with great benefits to the human body, including reduction of cardiovascular, inflammatory, carcinogenic, and neurological problems, noting the most important PUFAs for human health are omega‐3 fatty acids.(Bernardi, Bertol, Pflanzer, Sgarbieri, & Pollonio, )

and (d) Introduction of bolognas stimuli in order to explore the concepts and what would be the ideal bologna.…”

“…Polyunsaturated fatty acids (PUFAs) have been promoted as a food with great benefits to the human body, including reduction of cardiovascular, inflammatory, carcinogenic, and neurological problems, noting the most important PUFAs for human health are omega‐3 fatty acids.(Bernardi, Bertol, Pflanzer, Sgarbieri, & Pollonio, )…”

Production of hydrolysate from processed Nile tilapia (Oreochromis niloticus) residues and assessment of its antioxidant activity

“…In foodstuffs, its use contributes towards delaying lipidic and protein oxidation, helping to maintain the colour, aroma, taste, texture and nutritional value of food products (Bernardi et al, 2016). In the human body the presence of antioxidants, whether endogenous or exogenous, reduces oxidative damage caused by reactive oxygen and nitrogen species, thus reducing the risk of developing certain diseases (Samaranayaka & Li-Chan, 2011).…”

“…Due to questions regarding the safety of using synthetic substances in food, there has been a growing interest in identifying natural compounds that possess antioxidant properties and can be used as natural additives in food or as physiological-functional ingredients in food products (Bernardi et al, 2016). Of the compounds studied, the bioactive peptides stand out, since they can be produced from several protein sources and through different methods (enzymatic hydrolysis, digestion in the gastrointestinal tract and microbial fermentation), as well as being considered safe, nutritionally healthy, low cost and highly antioxidant (Samaranayaka & Li-Chan, 2011).…”