Effect of Diet and Essential Oils on the Fatty Acid Composition, Oxidative Stability and Microbiological Profile of Marchigiana Burgers
Isa Fusaro,
Damiano Cavallini,
Melania Giammarco,
Annalisa Serio,
Ludovica M. E. Mammi,
Julio De Matos Vettori,
Lydia Lanzoni,
Andrea Formigoni,
Giorgio Vignola
Affiliations
Isa Fusaro
Faculty of Veterinary Medicine, University of Teramo, Località Piano D’Accio, 64100 Teramo, Italy
Damiano Cavallini
Department of Veterinary Medical Sciences, Alma Mater Studiorum University of Bologna,
Via Tolara di Sopra 50, Ozzano dell’Emilia, 40064 Bologna, Italy
Melania Giammarco
Faculty of Veterinary Medicine, University of Teramo, Località Piano D’Accio, 64100 Teramo, Italy
Annalisa Serio
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Campus Coste Sant’Agostino, Via R. Balzarini 1, 64100 Teramo, Italy
Ludovica M. E. Mammi
Department of Veterinary Medical Sciences, Alma Mater Studiorum University of Bologna,
Via Tolara di Sopra 50, Ozzano dell’Emilia, 40064 Bologna, Italy
Julio De Matos Vettori
Faculty of Veterinary Medicine, University of Teramo, Località Piano D’Accio, 64100 Teramo, Italy
Lydia Lanzoni
Faculty of Veterinary Medicine, University of Teramo, Località Piano D’Accio, 64100 Teramo, Italy
Andrea Formigoni
Department of Veterinary Medical Sciences, Alma Mater Studiorum University of Bologna,
Via Tolara di Sopra 50, Ozzano dell’Emilia, 40064 Bologna, Italy
Giorgio Vignola
Faculty of Veterinary Medicine, University of Teramo, Località Piano D’Accio, 64100 Teramo, Italy
The objective of this study is to evaluate the effects of including linseed (L) or linseed plus vitamin E (LE) in the diet of Marchigiana young bulls on the oxidative stability, color measurements, microbiological profile and fatty acid composition (FA) of burgers treated with and without a blend of essential oils (Rosmarinus officinalis and Origanum vulgare var. hirtum) (EOs). For this aim, the burgers were analysed for pH, thiobarbituric-acid-reactive substance (TBARS) content, Ferric Reducing/Antioxidant Power Assay (FRAP), vitamin E and colour measurements (L, a*, b) at 3, 6, 9, 12 days of storage: the TBARs were the highest in group L compared to C and LE after 12 days of storage (0.98, 0.73, and 0.63 mg MDA/kg, respectively). The TBARS content was also influenced by the use of EO compared to burgers not treated with EO (p p p p < 0.05). Our findings suggest that the inclusion of vitamin E in a concentrate rich in polyunsaturated fatty acids is useful to limit intramuscular fat oxidation and to preserve the colour stability of burgers from young Marchigiana bulls enriched with healthy fatty acids. Moreover, linseed and vitamin E had a positive effect on microbial loads and growth dynamics, containing microbial development through time.
