Enhancing stability and health benefits of goat meat snacks using a linseed oil emulsion with lyophilized Surinam cherry (Eugenia uniflora L.) fruit extract

ROMERO, MARA C.; FOGAR, RICARDO ALEJANDRO; ROLHAISER, FABIANA A.; FERNÁNDEZ CARINA

Nacameh

Ciencia y Tecnología de la Carne México

Año: 2023

2007-0373

The improvement of the lipid composition of meat products can be carried out byincorporating different types of oils, increasing the content of polyunsaturated fatty acids,and the use of water emulsion systems to add healthy components. In this study, goat meatnuggets were prepared using a linseed oil emulsion containing lyophilized Surinam cherry,Eugenia uniflora L, fruit extract as an antioxidant. The addition of the fruit extract improvedthe oxidative stability of the nuggets during frozen storage without affecting taste or overallacceptability. The fatty acid profile of the nuggets remained stable throughout storage, andlipid bioavailability and matrix degradation index values were consistent with other meatproducts. The microbiological quality of the nuggets met regulatory standards. Overall,incorporating linseed oil emulsion with Surinam cherry (Eugenia uniflora L) fruit extractshows promise in developing healthier and more stable goat meat snacks with potentialhealth benefits. Further research is needed to support these findings and determine theexpiration date during storage.