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The oxidative stability of n-3 LC-PUFA in meat batter model systems enriched with microalgae

The health benefits of omega-3 long chain poly-unsaturated fatty acids (n-3 LC-PUFA) are generally recognized. Unfortunately, in most Western countries, the recommended daily intake of these compounds is rarely met. Therefore, enrichment of commonly occurring foods can boost intake of these fatty acids. Meat products are an interesting target, as they contain high-quality proteins and are a source of iron. Meat products could be enriched with n-3 LC-PUFA, but the high degree of unsaturation of these fatty acids makes them susceptible to oxidative damage. In this way photoautotrophic microalgae are a very interesting source of n-3 LC-PUFA, as they are rich in antioxidants which may prevent fatty acid oxidation.
The main objective of this research is to investigate the oxidative stability of meat batter model systems enriched with microalgae. The oxidation of meat is mainly catalyzed by iron. Therefore, microalgae will be selected based on their iron-adsorption capacity and then incorporated in meat batter model systems to follow oxidation. In a third set-up attention will be drawn towards the effect of different meat sources as they differ in iron content. In the last work package the effect
of some additives (nitrite and phosphate) in meat batter model systems will be investigated towards lipid oxidation.

Date:28 Feb 2018  →  30 Oct 2019
Keywords:Microalgae, n-3 LC PUFA, Meat, Oxidation
Disciplines:Medicinal and biomolecular chemistry, Molecular and cell biology, Plant biology, Systems biology, Biophysics
Project type:PhD project