Quality of n-3 enriched Manchego lamb meat through refrigerated storage under modified atmospheres. Effect of supplementing antioxidants

摘要

The effect of supplementing either vitamin E (300 ppm/kg concentrate) or a grape extract rich in polyphenols (900 ppm/kg concentrate) on the quality of n-3 enriched lamb meat storaged at 4 °C for 0, 6 and 12 days under a high-oxygen atmosphere was evaluated. A significant interaction between the dietary treatment and the time of storage was observed in both the TBARS values and the proportion of metmyoglobin. Regarding the TBARS, the meat from the lambs fed vitamin E showed stable levels over storage. However, the rest of the samples significantly rose at days 6 and 12. An increase in the proportion of metmyoglobin after 6 days of MAP storage was observed in all treatments. Nevertheless, from days 6 to 12, the samples supplemented vitamin E did not change, whereas the meat from the other dietary treatments doubled their values. The levels of PUFA tended to decrease in all treatments, the vitamin E group showing the lowest decrease after 12 days of MAP storage whereas the most pronounced decline was observed in the control samples. Among PUFA, the n-3 fatty acids underwent changes in a lesser extent.