Abstract
Plasmalogens are important phospholipids essential for maintaining cardiovascular and brain health. Ruminant meats are excellent dietary sources of plasmalogens. Globally, grilling remains a popular technique for preparing meats. However, little is known concerning how marination affects retention and quality of plasmalogens in grilled ruminant meats. Here we present information on effects of two unfiltered beer-based marinades infused with herbs and spices on plasmalogens in grilled beef and moose meats. Although total plasmalogen contents of marinated grilled meats were lower compared to unmarinated controls; compositionally, wheat ale- and India session ale-based marinades retained higher levels of PUFA plasmalogen PC (phosphatidylcholine) and PE (phosphatidylethanolamine) species enriched with ω3 and ω6 fatty acids in grilled moose meats. In grilled beef, significantly higher levels of plasmalogen PC species enriched with monounsaturated fatty acids (MUFA) and PUFA were retained by Wheat ale-based marinade. Furthermore, strong positive correlations were observed between antioxidants, polyphenols, oxygenated terpenes and plasmalogens retained in the marinated grilled meats which contrasted negative correlations with total oxidation status of the marinated grilled meats. These findings appear to suggest that the phenolics, oxygenated terpenes and antioxidants present in the beer-based marinades preserved these plasmalogens in marinated meats against degradation during grilling. In view of the benefits associated with plasmalogens and essential fatty acid consumption, marination of beef and moose meats with unfiltered beer-based marinades could be useful for retaining MUFA and PUFA-enriched plasmalogens, as well as preserving the nutritional quality of grilled beef and moose meats.