Effects of Vitamins E , C and Grape Seed Extract on Fatty Acids Composition and Lipid Stability of Longissimus dorsi Muscle and Subcutaneous Fat from Awassi Sheep Carcasses During Cold Storage

Hatem H. Saleh, Zayed S. Abdel-Rahman

Abstract


This investigation was carried out to study the effect of vitamins E, C, their combination (E+C) and Grape Seed Extract (GSE) on fatty acid composition and lipid stability in the Longissmus dorsi (LD) muscle and subcutaneous fat of Awassi sheep carcasses during cold storage at 4 °C for 6 days. Results indicated that LD muscle and subcutaneous fat treated separately with vitamins E و C, their combination (E+C) or GSE decreased the increasing trend of Saturated Fatty Acids (SFA) percentages and suppressed the decreasing trend of polyunsaturated fatty acids (PUFA) percentages, 6 days post cold storage at 4 °C as compared with the control group. Treated LD muscle with vitamin E, E+C and GSE reduced SFA and increased PUFA percentages and SFA / PUFA ratio, 6 days post cold storage at 4°C compared to fatty acids percentage in treated subcutaneous fat. Subcutaneous fat treated with vitamins E+C and GSE exhibited low TBA values, high fatty acids stability and suppressed lipid oxidation. In conclusion, the implementation of these additives led to improve the stability of meat and animal fats as well as increasing self-life during storage time.

Keywords


Vitamins C and E, Group seed extract, Fatty acids composition, Lipid stability, Longissimns dorsi muscle, Subcutaneous fat, Awassi sheep

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