Antioxidant effect of modified bovine plasma proteins via Maillard reaction on n-3 fortified beef patties

FERNANDEZ, CARINA LORENA; FOGAR, RICARDO ALEJANDRO; ROMERO, ANA MARÍA; JUDIS, MARÍA ALICIA

Food and Nutrition Sciences

Scientific Research Publishing Inc.

Lugar: Delaware; Año: 2016 vol. 7 p. 671 - 681

This work aimed to develop a healthier meat product, by improving nutritional properties related to the lipid profile, using a Maillard reaction product (MRP) obtained from recycling blood from local slaughterhouses as antioxidant. Soybean oil was used as partial fat replacer and the lipid profile was modified as a decrease in the n6/n3 ratio (11.59 to 9.50), atherogenic and trombogenic index (from 0.42 to 0.27 and 0.94 to 0.56 respectively) was observed. On the basis of previous studies, beef patties were added with two MRP levels (1% w/w and 3% w/w). Patties with no antioxidants were used as control and patties containing 0.01% w/w of butylhydroxyanisole (BHA) were used as reference. Oxidative stability of refrigerated vacuum ? packed patties was evaluated during 15 days of storage. Results showed 3% of MRP as the most appropriate concentration to prevent lipid oxidation, with inhibition percentages of 75%, and 9 days as the limit of chilled storage regarding consumers ́