Grasas y Aceites, Vol 69, No 1 (2018)

Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics


https://doi.org/10.3989/gya.0671171

C. Aquilani
Department of Agrifood Production and Environmental Sciences, School of Agriculture, University of Florence, Italy
orcid http://orcid.org/0000-0001-6282-0993

T. Pérez-Palacios
Food Science, School of Veterinary Science, University of Extremadura, Spain
orcid http://orcid.org/0000-0002-0095-5785

F. Sirtori
Department of Agrifood Production and Environmental Sciences, School of Agriculture, University of Florence, Italy
orcid http://orcid.org/0000-0002-7443-0156

E. Jiménez-Martín
Food Science, School of Veterinary Science, University of Extremadura, Spain
orcid http://orcid.org/0000-0002-2767-0413

T. Antequera
Food Science, School of Veterinary Science, University of Extremadura, Spain
orcid http://orcid.org/0000-0001-6951-0015

O. Franci
Department of Agrifood Production and Environmental Sciences, School of Agriculture, University of Florence, Italy
orcid http://orcid.org/0000-0003-4517-7371

A. Acciaioli
Department of Agrifood Production and Environmental Sciences, School of Agriculture, University of Florence, Italy
orcid http://orcid.org/0000-0002-4395-0423

R. Bozzi
Department of Agrifood Production and Environmental Sciences, School of Agriculture, University of Florence, Italy
orcid http://orcid.org/0000-0001-8854-0834

C. Pugliese
Department of Agrifood Production and Environmental Sciences, School of Agriculture, University of Florence, Italy
orcid http://orcid.org/0000-0002-3735-8714

Abstract


The most beneficial omega-3 PUFAs to human health, EPA and DHA fatty acids, are typically present in fish products, but extraneous to meat. Therefore, Cinta Senese pork burgers were added with microencapsulated (M) and bulk fish oil (F) and subjected to three storage conditions: no storage (T0), chilled (T5) and frozen storage (T30). The physico-chemical and sensory attributes of raw and cooked burgers were investigated. After storage and cooking, EPA and DHA were better preserved in M burgers than in F samples, which showed the highest TBAR values at T0 and T5, while M samples presented scores similar to the control. Panelists observed differences mainly in greasy appearance, odor intensity and cooked meat odor and flavor. The M group showed the best scores at T5 with respect to the control and F burgers. So, fish oil microencapsulation was an effective method to prevent EPA and DHA oxidation while respecting burger quality characteristics.

Keywords


Fish oil; Meat quality; Microencapsulation; Pork; Sensorial attributes

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