Effect of dietary vitamin E on physicochemical and fatty acid stability of fresh and thawed lamb. (15th January 2018)

• Record Type: Journal Article
• Authors: Bellés, M.; Leal, L.N.; Díaz, V.; Alonso, V.; Roncalés, P.; Beltrán, J.A.
• Is Part Of: Food chemistry. Volume 239(2018)
• Page Start: 1
• Page End: 8
• Publication Date: 2018-01-15
• Subjects: Fatty acid profile -- Lipid oxidation -- Colour -- Display life -- Modified atmosphere packaging; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.06.076
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The effect of vitamin E was independent of freezing. Muscle α-tocopherol concentration was 3.5-fold higher in supplemented lambs. Dietary vitamin E protected PUFA from oxidation. Lipid oxidation and colour degradation were reduced by dietary vitamin E. Abstract: This study evaluated the effect of dietary vitamin E supplementation (1000 mg of DL-α-tocopheryl acetate/kg of basal diet) on physicochemical and fatty acid stability of fresh and thawed lamb leg chops, frozen stored for 3, 6 and 9 months. Legs were chopped, modified atmosphere packaged (70% O2 /30% CO2 ) and maintained under retail conditions (4 ± 0.5 °C, with 14 h fluorescent light) for 9 days. Muscle α-tocopherol concentration was over 3.5-fold higher in supplemented samples than in control lambs. The effect of dietary vitamin E was independent of frozen storage, so these effects were analysed separately. Vitamin E supplementation reduced lipid oxidation ( P ≤ 0.001) and decreased metmyoglobin formation, leading to a more attractive colour of meat. Moreover, supplementation led to a higher percentage of polyunsaturated fatty acids. Therefore, vitamin E supplementation could be recommended for preserving either fresh or thawed lamb.