Effect of antioxidants on stabilization of meat products fortified with n − 3 fatty acids

Abstract

The effects of an n − 3 oil emulsion, with and without added antioxidants, on lipid oxidation in n − 3 polyunsaturated fatty acid (PUFA)-fortified meat products were studied. An emulsion of n − 3 PUFAs was prepared (25% algal oil, 2.5% whey protein isolates, 10 mM sodium citrate, 0.2% potassium sorbate, 500 ppm of 70% mixed tocopherols, 100 μM EDTA, pH 3, pasteurized at 75 °C for 30 min) and incorporated into fresh ground turkey, and fresh pork sausage (20% fat) to achieve a concentration of 500 mg n − 3 PUFA/110 g meat. An antioxidant combination containing rosemary (0.2% w/w; radical quencher), citrate (0.5% w/w; sequestrant) and erythorbate (1 g/kg product; reductant) was prepared and incorporated into ground turkey patties (5 cm dia, 1.5 cm thick) or fresh pork sausages (5 cm dia, 1.5 cm thick). Meat products were stored at 4 °C or −18 °C and analyzed for color ( L*, a*, b* values), lipid oxidation (TBARS and lipid hydroperoxides) and n − 3 PUFA profile. a* Values of refrigerated ground turkey patties decreased with storage, and an antioxidant combination effect was observed after 4 days ( P < 0.05). For fresh pork sausages at 4 °C, control + antioxidant (CON + ANTI), and n − 3 + antioxidant ( n − 3 + ANTI) groups showed greater a* values than controls (CON) indicating that the antioxidant combination stabilized meat color. TBARS and lipid hydroperoxides of both n − 3 PUFA-enhanced meat products increased with storage ( P < 0.05); there were no significant changes in TBARS or lipid hydroperoxides for treatments containing the antioxidant combination ( P < 0.05). The actual level of n − 3 PUFA incorporation in both meat products was greater than 87%; n − 3 PUFA concentrations did not change within any treatment during storage ( P > 0.05). These results provide support for including antioxidant protection in n − 3 PUFA fortified meat products.