Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing ... View Full Text


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Article Info

DATE

2019-04

AUTHORS

Franco Emanuel Vasile, Ana María Romero, María Alicia Judis, María Florencia Mazzobre

ABSTRACT

This work explores the physicochemical, nutritional, and stability aspects of a meat product enriched with fish oil encapsulated in polyelectrolyte beads. Particularly, a non-conventional exudate gum obtained from Prosopis alba tree (G) was assessed as wall component of alginate-chitosan beads. Patty-type products based on beef (gluteus medius) and pork back fat (P) were nutritionally improved by adding free fish oil (P+FO), fish oil encapsulated in alginate-chitosan (P+ACh), or alginate-gum-chitosan (P+AChG) beads. In enriched raw products, the EPA+DHA content was increased 13 folds, and the n3/n6 ratio was 45–55% higher than control. During cooking, the encapsulates increased the oil retention (91 to 94%) respect to samples added with free oil (84%), and modulated the chromatic (∆E = 1.5–1.9) and textural properties (hardness was increased 10–50%; elasticity was reduced 40%) of the cooked meat products. In presence of G, polyunsaturated fatty acids retention was higher (99%) than in P+ACh (95%) or in P+FO (94%). Additionally, P+AChG showed the lowest oxidative damage (TBA value was 50% lower than P+FO) at the end of freeze storage (90 days at − 18 °C) and subsequent heat treatment (15 min at 200 °C). Present results showed that Prosopis alba exudate gum emerges as a novel and useful excipient for the development of polyelectrolyte encapsulation systems able to protect functional lipids in meat-based products. More... »

PAGES

654-664

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11947-019-2240-8

DOI

http://dx.doi.org/10.1007/s11947-019-2240-8

DIMENSIONS

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44 schema:description This work explores the physicochemical, nutritional, and stability aspects of a meat product enriched with fish oil encapsulated in polyelectrolyte beads. Particularly, a non-conventional exudate gum obtained from Prosopis alba tree (G) was assessed as wall component of alginate-chitosan beads. Patty-type products based on beef (gluteus medius) and pork back fat (P) were nutritionally improved by adding free fish oil (P+FO), fish oil encapsulated in alginate-chitosan (P+ACh), or alginate-gum-chitosan (P+AChG) beads. In enriched raw products, the EPA+DHA content was increased 13 folds, and the n3/n6 ratio was 45–55% higher than control. During cooking, the encapsulates increased the oil retention (91 to 94%) respect to samples added with free oil (84%), and modulated the chromatic (∆E = 1.5–1.9) and textural properties (hardness was increased 10–50%; elasticity was reduced 40%) of the cooked meat products. In presence of G, polyunsaturated fatty acids retention was higher (99%) than in P+ACh (95%) or in P+FO (94%). Additionally, P+AChG showed the lowest oxidative damage (TBA value was 50% lower than P+FO) at the end of freeze storage (90 days at − 18 °C) and subsequent heat treatment (15 min at 200 °C). Present results showed that Prosopis alba exudate gum emerges as a novel and useful excipient for the development of polyelectrolyte encapsulation systems able to protect functional lipids in meat-based products.
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