Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase

Abstract

The aim of this paper was to evaluate the oxidative stability of healthier lipid cooked meat systems (MS) in which pork backfat was replaced by a double emulsion (DE, W1/O/W2) prepared with hydroxytyrosol (HXT) within an inner aqueous phase and chia oil as lipid phase. Physical characteristics of DEs and oxidative stability of DEs and MS during chilled storage were analysed. In DEs, which were highly stable, the presence of HXT improved oxidative stability, increasing (P < 0.05) DPPH free radical scavenging and ferric reducing ability (FRAP) and reducing (P < 0.05) levels of thiobarbituric acid-reactive substances (TBARS). In MS, replacement of pork backfat by chia oil promoted lipid oxidation, which was more pronounced when chia oil was incorporated in the DE than when it was added in liquid form. HXT demonstrated antioxidative capacity, although it was less efficient when incorporated as part of a W1/O/W2 emulsion. In conclusion, MS including DE formulated with chia and HXT display oxidative stability throughout their commercial life, assuring successful development of potential healthier meat products.