They develop meat medallions with healthy benefits

Considering the global trend of eating habits, there is an increasing interest in healthy food, which is why they designed meat medallions with omega 3 fatty acids. “At the National Institute of Industrial Technology (INTI), we develop various foods functional with the addition of Omega 3 fatty acids, from bread to cereal bars with the aim of transferring them to industry,” commented Dr. Gabriela Gallardo from the Research and Development Unit of the INTI-Meat Center.

Scientists at the institute add linseed oil microcapsules to meat medallions to cover the amount of alpha-linolenic acid (ALA) specified by the Argentine Food Codex (CAA). Only in this way can food be declared a source of Omega 3 (300 mg per serving).

Organizations such as the World Health Organization (WHO) and the American Heart Association (AHA) recommend a daily intake of Omega 3 fatty acids specifically because they promote the prevention of cardiovascular and neurological diseases. Flaxseed oil is a rich source of Omega3 and for this reason, among others, INTI has developed a microencapsulation method in its laboratories for its incorporation into various foods for mass consumption.

“Because of their chemical structure, fatty acids Omega 3 is very labile to oxidation. If they are added to foods that will then be cooked or exposed to an environment rich in oxygen, in water and at high temperatures, they easily oxidize and lose their beneficial properties for the body. On the other hand, when this chemical reaction occurs, unpleasant flavors are created because they become rancid,” Gallardo said.

“Microencapsulation is a tool that solves this type of problem since it protects the respective oil in the microcapsule,” added the expert. It is a process of coating active substances with natural biopolymers, from which micrometer-sized particles, “microcapsules”, are obtained, which prevent spoilage, mask undesirable tastes and odors, and enable the direct release of the active substance into the body.

“What you get is an oil powder, which often allows for better and easier incorporation into the developing food. In the case of meat medallions, since it is a product that is very rich in water, different formulations are tested so that the microcapsules can withstand the entire production process, so that they can then be transferred to the industry,” said an expert from INTI.


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