Assessing unfiltered beer-based marinades effects on ether and ester linked phosphatidylcholines and phosphatidylethanolamines in grilled beef and moose meat

• Published in: Meat science Vol. 171; p. 108271
• Main Authors: Manful, Charles F., Pham, Thu H., Nadeem, Muhammad, Wheeler, Evan, Warren, Kayla J.T., Vidal, Natalia P., Thomas, Raymond H.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.01.2021
• Subjects: Animals; Antioxidants; Beer; Cattle; Cooking - methods; Deer; Fatty Acids, Unsaturated - analysis; Lipid oxidation; Marinades; Phosphatidylcholines - analysis; Phosphatidylethanolamines - analysis; Polyphenols; Red Meat - analysis; Terpenes, Grill food nutritional quality and safety, Meat phospholipids; Antioxidants; Terpenes, Grill food nutritional quality and safety, Meat phospholipids; Polyphenols; Marinades; Lipid oxidation
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2020.108271

Ruminant meats contain ester and ether-linked phosphatidylcholines-(PC) and phosphatidylethanolamines-(PE) enriched with ω3 and ω6 polyunsaturated fatty acids-(PUFA) essential for human health and nutrition. Oxidative degradation of these lipids during grilling compromises meat quality and safety. The effect of marinades containing unfiltered session ales, herbs and spices on these lipids in grilled beef and moose meat was investigated in current study. Marination preserved (P < 0.05) ester and ether linked PUFA-enriched PC and PE in moose, and PUFA-enriched ether PC and diacyl PE in beef against oxidative degradation. Furthermore, India ale-based marinated meats retained higher (P < 0.05) PUFA-enriched lysophosphatidylcholines-(LPC) and lysophosphatidylethanolamines-(LPE) compared to Wheat ale-based marinated meats. The preserved PUFA-enriched lipids were positively correlated with phenolics, oxygenated terpenes, and antioxidants present in the marinades, and negatively correlated to oxidation status. These findings appear to suggest that unfiltered beer-based marination could be a useful precooking technique to increase dietary access and consumption of essential fatty acids while preserving grilled meat nutritional quality and safety. •Marination preserved PUFA ether and ester PC and PE lipids in grilled moose meats.•Marination retained PUFA ePC, ePE, dPE, LPC, and LPE lipids in grilled beef.•PUFA PC and PE contained ω3 and ω6 fatty acids essential for health and nutrition.•Preserved PUFA lipids strongly associated with antioxidants, polyphenols, terpenes.•Marination suppressed oxidation of PUFA ether and ester PC and PE in grilled meats.