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
作者： Hui, Teng 1 ; Li, Qianqian 3 ; Fang, Zhengfeng 1 ; Li, Ran 1 ; Sun, Yiming 1 ; Li, Jianxun 3 ; Yang, Yong 1 ;
作者机构： 1.Minist Agr & Rural Affairs, Minist & Prov, Key Lab Agr Prod Proc & Nutr Hlth, Yaan 625014, Peoples R China
2.Sichuan Agr Univ, Coll Food Sci, Yaan 625014, Peoples R China
3.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China
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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