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Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum

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Abstract

This work explores the physicochemical, nutritional, and stability aspects of a meat product enriched with fish oil encapsulated in polyelectrolyte beads. Particularly, a non-conventional exudate gum obtained from Prosopis alba tree (G) was assessed as wall component of alginate-chitosan beads. Patty-type products based on beef (gluteus medius) and pork back fat (P) were nutritionally improved by adding free fish oil (P+FO), fish oil encapsulated in alginate-chitosan (P+ACh), or alginate-gum-chitosan (P+AChG) beads. In enriched raw products, the EPA+DHA content was increased 13 folds, and the n3/n6 ratio was 45–55% higher than control. During cooking, the encapsulates increased the oil retention (91 to 94%) respect to samples added with free oil (84%), and modulated the chromatic (∆E = 1.5–1.9) and textural properties (hardness was increased 10–50%; elasticity was reduced 40%) of the cooked meat products. In presence of G, polyunsaturated fatty acids retention was higher (99%) than in P+ACh (95%) or in P+FO (94%). Additionally, P+AChG showed the lowest oxidative damage (TBA value was 50% lower than P+FO) at the end of freeze storage (90 days at − 18 °C) and subsequent heat treatment (15 min at 200 °C). Present results showed that Prosopis alba exudate gum emerges as a novel and useful excipient for the development of polyelectrolyte encapsulation systems able to protect functional lipids in meat-based products.

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Funding

The authors are grateful to Universidad Nacional del Chaco Austral – Argentina (UNCAUS – PI N° 37), Universidad de Buenos Aires – Argentina (UBACYT N° 00443BA and N° 00557BA), Agencia Nacional de Promoción Científica y Tecnológica – Argentina (ANPCyT, PICT-2013-1331 and PICT-2017-1744), and Consejo Nacional de Investigaciones Científicas y Técnicas – Argentina (CIN-CONICET PDTS 2015 N° 196) for the financial support.

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Authors and Affiliations

  1. Laboratorio de Industrias Alimentarias II, Universidad Nacional del Chaco Austral, Comandante Fernández 755, H3700LGM, Presidencia Roque Sáenz Peña, Chaco, Argentina

    Franco Emanuel Vasile, Ana María Romero & María Alicia Judis

  2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina

    Franco Emanuel Vasile & María Florencia Mazzobre

  3. Laboratorio de Propiedades y Conservación de Biomoléculas, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria - Pabellón Industrias (1428), Buenos Aires, Argentina

    María Florencia Mazzobre

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  1. Franco Emanuel Vasile
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Vasile, F.E., Romero, A.M., Judis, M.A. et al. Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum. Food Bioprocess Technol 12, 654–664 (2019). https://doi.org/10.1007/s11947-019-2240-8

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