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Registro Completo |
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
30/06/2010 |
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Data da última atualização: |
22/08/2013 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
NASSU, R. T.; JUÁREZ, M.; DUGAN, M. E. R.; ALDAI, N.; ALHUS, J. L.; PATIENCE, J. F.; ZIJLSTRA, R. T.; BEAULIEU, A. D. |
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Afiliação: |
RENATA TIEKO NASSU, CPPSE; MANUEL JUÁREZ, LACOMBE RESEARCH CENTER - ALBERTA-CANADA; MIKE E. R. DUGAN, LACOMBE RESEARCH CENTER - ALBERTA-CANADA; NOELIA ALDAI, LACOMBE RESEARCH CENTER - ALBERTA-CANADA; JENNIFER L. ALHUS, LACOMBE RESEARCH CENTER - ALBERTA-CANADA; JOHN F. PATIENCE, PRAIRIE SWINE CENTER; RUURD T. ZIJLSTRA, UNIVERSITY OF ALBERTA - DEMONTON-CANADA; A. DENISE BEAULIEU, PRAINIE SWINE CENTER - SASKATOON-CANADA. |
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Título: |
Sensory analysis and fatty acid composition of omega-3 enriched pork and ground patties. |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
In: CIFST/AAFC CONFERENCE SAFE AND HEALTHY FOOD: HARVESTING THE SCIENCE, 2010, Manitoba Canada. Abstracts... Manitoba: University of Manitoba, 2010. |
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Páginas: |
p. 99 |
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Idioma: |
Português |
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Conteúdo: |
Increasing daily intake of omega-3 fatty acids is encouraged due to their health benefits. Feeding animaIs rich and digestible sources of a-linolenic acid, such as flaxseed co-extruded with peas, improves the availability and deposition of omega-3 fatty acids in pork. In this study, chops (fresh frozen and reheated) and ground patties (20% fat) made from 96 animaIs fed with three levels of co-extruded flaxseed (O, 5 and 10%) for 76 days, were evaluated. Fatty acid composition from longissimus muscle and patties was analyzed using gas chromatography (GC). Sensory analyses by a trained panel were performed measuring initial and overall tendemess,i nitial and sustainedju iciness, pork flavour intensity and off-flavour intensity. Flavour and texture descriptors were also reported. As the leveI of dietary flaxseed increased, pork flavour intensity decreased and off-flavour intensity increased (p<0.05) for the studied products. Flavour descriptors, such as "stale", "rancid" and "off-sour", and texture descriptors, such as "mushy", were also identified in the reheated chops and patties. Flaxseed supplementation increased omega-3 and consequently PUF A in longissimus muscle and patties. In conclusion, feeding increasing levels of flax led to negative effects on the flavour and texture sensory characteristics mainly in patties, which would be detectable by consumers. This is likely the result of increased lipid oxidation in samples with higher PUF A and requirements for dietaary antioxidants effective at the tissue level (ex. vitamin E) need to be further invesgigated for omega=-3 enriched pork products. MenosIncreasing daily intake of omega-3 fatty acids is encouraged due to their health benefits. Feeding animaIs rich and digestible sources of a-linolenic acid, such as flaxseed co-extruded with peas, improves the availability and deposition of omega-3 fatty acids in pork. In this study, chops (fresh frozen and reheated) and ground patties (20% fat) made from 96 animaIs fed with three levels of co-extruded flaxseed (O, 5 and 10%) for 76 days, were evaluated. Fatty acid composition from longissimus muscle and patties was analyzed using gas chromatography (GC). Sensory analyses by a trained panel were performed measuring initial and overall tendemess,i nitial and sustainedju iciness, pork flavour intensity and off-flavour intensity. Flavour and texture descriptors were also reported. As the leveI of dietary flaxseed increased, pork flavour intensity decreased and off-flavour intensity increased (p<0.05) for the studied products. Flavour descriptors, such as "stale", "rancid" and "off-sour", and texture descriptors, such as "mushy", were also identified in the reheated chops and patties. Flaxseed supplementation increased omega-3 and consequently PUF A in longissimus muscle and patties. In conclusion, feeding increasing levels of flax led to negative effects on the flavour and texture sensory characteristics mainly in patties, which would be detectable by consumers. This is likely the result of increased lipid oxidation in samples with higher PUF A and requirements for dietaary anti... Mostrar Tudo |
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Palavras-Chave: |
Análise sensorial; Carne de porco; Omega-3. |
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Thesagro: |
Suíno. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 02407nam a2200253 a 4500
001 1856468
005 2013-08-22
008 2010 bl uuuu u00u1 u #d
100 1 $aNASSU, R. T.
245 $aSensory analysis and fatty acid composition of omega-3 enriched pork and ground patties.
260 $aIn: CIFST/AAFC CONFERENCE SAFE AND HEALTHY FOOD: HARVESTING THE SCIENCE, 2010, Manitoba Canada. Abstracts... Manitoba: University of Manitoba$c2010
300 $ap. 99
520 $aIncreasing daily intake of omega-3 fatty acids is encouraged due to their health benefits. Feeding animaIs rich and digestible sources of a-linolenic acid, such as flaxseed co-extruded with peas, improves the availability and deposition of omega-3 fatty acids in pork. In this study, chops (fresh frozen and reheated) and ground patties (20% fat) made from 96 animaIs fed with three levels of co-extruded flaxseed (O, 5 and 10%) for 76 days, were evaluated. Fatty acid composition from longissimus muscle and patties was analyzed using gas chromatography (GC). Sensory analyses by a trained panel were performed measuring initial and overall tendemess,i nitial and sustainedju iciness, pork flavour intensity and off-flavour intensity. Flavour and texture descriptors were also reported. As the leveI of dietary flaxseed increased, pork flavour intensity decreased and off-flavour intensity increased (p<0.05) for the studied products. Flavour descriptors, such as "stale", "rancid" and "off-sour", and texture descriptors, such as "mushy", were also identified in the reheated chops and patties. Flaxseed supplementation increased omega-3 and consequently PUF A in longissimus muscle and patties. In conclusion, feeding increasing levels of flax led to negative effects on the flavour and texture sensory characteristics mainly in patties, which would be detectable by consumers. This is likely the result of increased lipid oxidation in samples with higher PUF A and requirements for dietaary antioxidants effective at the tissue level (ex. vitamin E) need to be further invesgigated for omega=-3 enriched pork products.
650 $aSuíno
653 $aAnálise sensorial
653 $aCarne de porco
653 $aOmega-3
700 1 $aJUÁREZ, M.
700 1 $aDUGAN, M. E. R.
700 1 $aALDAI, N.
700 1 $aALHUS, J. L.
700 1 $aPATIENCE, J. F.
700 1 $aZIJLSTRA, R. T.
700 1 $aBEAULIEU, A. D.
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