Author(s)

Carina Lorena Fernández^1,2, Ricardo Alejandro Fogar^1,2, Mirtha Marina Doval¹, Ana María Romero¹, María Alicia Judis¹

¹Food Industry II Laboratory, Chaco Austral National University (UNCAUS), Presidencia Roque Sáenz Peña, Chaco, Argentina.
²National Council of Scientific and Technical Investigations (CONICET), Buenos Aires, Argentina.

This work aimed to develop a healthier meat product, by improving nutritional properties related to lipid profile, using a Maillard reaction product (MRP) obtained from recycling blood from local slaughterhouses as antioxidant. Soybean oil was used as partial fat replacer and the lipid profile was modified as a decrease in the n6/n3 ratio (11.59 to 9.50), and atherogenic and trombogenic index (from 0.42 to 0.27 and 0.94 to 0.56 respectively) was observed. Beef patties were added with two MRP levels (1% w/w and 3% w/w). Patties with no antioxidants were used as control and patties containing 0.01% w/w of butylhydroxyanisole (BHA) were used as reference. Oxidative stability of refrigerated vacuum-packed patties was evaluated during 15 days of storage. Results showed 3% of MRP as the most appropriate concentration to prevent lipid oxidation with inhibition percentages of 75%, and 9 days as the limit time of chilled storage regarding consumers’ perceptions.

Meat Industry Waste, Natural Occurring Antioxidants, Lipid Oxidation, Healthier Meat Commodities, Functional Meat Products

Fernández, C. , Fogar, R. , Doval, M. , Romero, A. and Alicia Judis, M. (2016) Antioxidant Effect of Bovine Plasma Proteins Modified via Maillard Reaction on n3 Fortified Beef Patties. Food and Nutrition Sciences, 7, 671-681. doi: 10.4236/fns.2016.78068.