Lipid oxidation involves a cascade of phenomena leading to serious impairments of meat quality during storage. Novel strategies for lipid protection are therefore highly desirable. Herein, two amphiphilic diesters of L-ascorbic acid with myristic (DA) and stearic (DB) acids were synthesised and added at a 0.1% (w/w) to minced rabbit meat before preparing meatballs. Then, pH, colour indexes, weight loss, fatty acid profile and primary and secondary lipid oxidation products were analysed for meatballs treated with DA (n = 16), DB (n = 16), or not treated (C, n = 16), and stored for 80 days at −10 °C. Results showed that DA and DB did not specifically prevent weight loss and lipid oxidation. Nevertheless, the addition of DA on stored rabbit meatballs seemed to prevent colour modification and reduced (p = 0.0613) TBARS levels in the treated stored meat. For these reasons, further investigations on the properties of L-ascorbyl diesters on the oxidative stability of meat will likely be performed.

Effects of Two Amphiphilic Diesters of L-Ascorbic Acid on the Oxidative Stability of Rabbit Meatballs / Giulia Secci , Antonella Capperucci, Adja Cristina Lira de Medeiros , Luca Pellicciari, Damiano Tanini, Giuliana Parisi. - In: CHEMISTRY. - ISSN 2624-8549. - ELETTRONICO. - 5:(2023), pp. 778-788. [10.3390/chemistry5020055]

Effects of Two Amphiphilic Diesters of L-Ascorbic Acid on the Oxidative Stability of Rabbit Meatballs

Giulia Secci
;
Antonella Capperucci;Adja Cristina Lira de Medeiros;Damiano Tanini
;
Giuliana Parisi
2023

Abstract

Lipid oxidation involves a cascade of phenomena leading to serious impairments of meat quality during storage. Novel strategies for lipid protection are therefore highly desirable. Herein, two amphiphilic diesters of L-ascorbic acid with myristic (DA) and stearic (DB) acids were synthesised and added at a 0.1% (w/w) to minced rabbit meat before preparing meatballs. Then, pH, colour indexes, weight loss, fatty acid profile and primary and secondary lipid oxidation products were analysed for meatballs treated with DA (n = 16), DB (n = 16), or not treated (C, n = 16), and stored for 80 days at −10 °C. Results showed that DA and DB did not specifically prevent weight loss and lipid oxidation. Nevertheless, the addition of DA on stored rabbit meatballs seemed to prevent colour modification and reduced (p = 0.0613) TBARS levels in the treated stored meat. For these reasons, further investigations on the properties of L-ascorbyl diesters on the oxidative stability of meat will likely be performed.
2023
5
778
788
Giulia Secci , Antonella Capperucci, Adja Cristina Lira de Medeiros , Luca Pellicciari, Damiano Tanini, Giuliana Parisi
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Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/1305199
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