Effect of alkylglycerol-rich oil and rosemary extract on oxidative stability and antioxidant properties of a cooked meat product

Abstract

Taking into account the bioactive and healthy properties of alkylglycerols (AKG) and the antioxidant rosemary extract (RE), the production of a cooked meat product with partial replacement of animal fat by AKG-rich oil and inclusion of RE was performed. Six batches were manufactured: Control, control + RE (0.045%RE); low-AKG (0.75%AKG-oil), low-AKG + RE (0.75%AKG-oil + 0.045%RE); high-AKG (4.3%AKG-oil) and high-AKG + RE (4.3%AKG-oil + 0.045%RE). Fatty acid and lipid profile, changes on lipid oxidation (TBARS), antioxidant ability (TEAC), and carnosic acid were determined during refrigerated storage (0, 30, 60 days). A relevant replacement of animal fat by AKG-rich oil was obtained (around 20% for the high-AKG samples), together with healthier indexes of the fatty acid profile. A slight trend to worse lipid oxidation due to addition of AKG-rich oil was measured, but being only significantly higher for the high-AKG treatment in absence of RE. A significant better stability was measured due to inclusion of RE for all the treatments. Therefore, the oxidation of both low-AKG + RE and high-AKG + RE treatments were significantly comparable to the control batch. After storage, TBARS values increased for all the batches. Samples containing RE showed better TEAC values after the storage. In agreement, the amount of carnosic acid kept constant during the self-life of the products.