Effects of Two Amphiphilic Diesters of L-Ascorbic Acid on the Oxidative Stability of Rabbit Meatballs

Lipid oxidation involves a cascade of phenomena leading to serious impairments meat quality during storage. Novel strategies for lipid protection are therefore highly desirable. Herein, two amphiphilic diesters L-ascorbic acid with myristic (DA) and stearic (DB) acids were synthesised added at 0.1% (w/w) minced rabbit before preparing meatballs. Then, pH, colour indexes, weight loss, fatty profile primary secondary products analysed meatballs treated DA (n = 16), DB or not (C, n stored 80 days −10 °C. Results showed that did specifically prevent loss oxidation. Nevertheless, the addition on seemed modification reduced (p 0.0613) TBARS levels in meat. For these reasons, further investigations properties L-ascorbyl oxidative stability will likely be performed.