Sensory qualities markers of n-3 PUFA enriched fresh pork meat fattened by linseed oil and selenium methionine

文献类型： 外文期刊

第一作者： Hui, Teng

作者： Hui, Teng;Fang, Zhengfeng;Li, Ran;Sun, Yiming;Yang, Yong;Hui, Teng;Fang, Zhengfeng;Li, Ran;Sun, Yiming;Yang, Yong;Li, Qianqian;Li, Jianxun

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关键词： Odor; Taste; Texture; (non) volatile compounds; Nucleotides

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 464 卷

页码：

收录情况： SCI

摘要： This study revealed the differences of sensory markers between traditional pork meat, fatten by 3 % soybean oil, and n-3 PUFA enriched pork meat, which was fattened through a pig diet supplemented with 3 % linseed oil and a combination of 3 % linseed oil with 0.3 mg/kg of selenium methionine. E-nose (tongue) analysis indicated pronounced differences in odor and taste profiles of pork meats between control group and linseed oil treatment group. 1-octen-3-ol and 5 '-IMP were identified as the volatile and non-volatile markers of n-3 PUFA enriched pork meat, respectively. The volatile marker 1-octen-3-ol was decreased, while the non-volatile marker of 5 '-IMP was increased in n-3 PUFA enriched pork meat fattened by linseed oil, as compared to pork fattened by soybean oil. The supplement of 0.3 mg/kg of selenium methionine to 3 % linseed oil diet had no significant effect on 1octen-3-ol, but mitigated the increase of 5 '-IMP and enhanced the meat's cohesiveness.

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