ω‐3 in meat products: benefits and effects on lipid oxidative stability |
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| Authors: | Daniela Miotto Bernardi Teresinha Marisa Bertol Sérgio Bertelli Pflanzer Valdemiro Carlos Sgarbieri Marise Aparecida Rodrigues Pollonio |
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| Affiliation: | 1. Department of Food and Nutrition, School of Food Engineering, State University of Campinas ‐ UNICAMP, Campinas, S?o Paulo, Brazil;2. Embrapa Swine and Poultry, Concórdia, Santa Catarina, Brazil;3. Department of Food Technology, School of Food Engineering, State University of Campinas 4. – 5. UNICAMP, S?o Paulo, Brazil |
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| Abstract: | Although ω‐3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products, may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf‐life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the raw meat materials and reduce the risk of lipid oxidation in processed products. This review aims to address the challenges and advantages of the incorporation of ω‐3 fatty acids in raw meat materials and processed meat products, and to describe the use of different compounds to enhance lipid oxidative stability. © 2015 Society of Chemical Industry |
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| Keywords: | ω ‐3 fatty acids lipid oxidation natural antioxidants healthy meat products lipid reformulation |
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