Meat Science 2013-02-01

Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources.

Ana Rivas-Cañedo, Elizabeth Apeleo, Iria Muiño, Concepción Pérez, Sara Lauzurica, Cristina Pérez-Santaescolástica, María Teresa Díaz, Vicente Cañeque, Jesús de la Fuente

Index: Meat Science 93(2) , 178-86, (2013)

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Abstract

The effect of dietary supplementation with either vitamin E (300 ppm) or a red wine extract rich in polyphenols (900 ppm) in an omega-3 enriched concentrate on the volatile fraction of lamb meat was assessed. The effect of refrigerated storage (0 and 6 days) under high-oxygen atmospheres (70% O(2)/30% CO(2)) was also studied. Extraction and analysis of the volatile compounds was carried out by headspace solid-phase microextraction (HS-SPME) and GC-MS, respectively. Vitamin E supplementation led to lower levels of lipo-oxidation compounds, such as 2-heptanone and 1-penten-3-ol. The red wine extract was less efficient against lipid oxidation than vitamin E but more efficient than the control (no added antioxidants). The levels of numerous lipid-derived compounds were found to be lower after 6 days of storage which could be due to further interactions with protein-related compounds.Copyright © 2012 Elsevier Ltd. All rights reserved.