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

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

doi:10.1016/j.foodchem.2024.141832

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

Food Chem. 2024 Oct 30;464(Pt 3):141832. doi: 10.1016/j.foodchem.2024.141832. Online ahead of print.

Authors

Teng Hui¹, Qianqian Li², Zhengfeng Fang³, Ran Li⁴, Yiming Sun⁴, Jianxun Li², Yong Yang⁴

Affiliations

¹ Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China, Ya'an 625014, China; College of Food Science, Sichuan Agricultural University, Ya'an 625014, China. Electronic address: huiteng@sicau.edu.cn.
² Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China.
³ Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China, Ya'an 625014, China; College of Food Science, Sichuan Agricultural University, Ya'an 625014, China. Electronic address: zfang@sicau.edu.cn.
⁴ Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China, Ya'an 625014, China; College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.

PMID: 39504892
DOI: 10.1016/j.foodchem.2024.141832

Abstract

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 1-octen-3-ol, but mitigated the increase of 5'-IMP and enhanced the meat's cohesiveness.

Keywords: (non) volatile compounds; Nucleotides; Odor; Taste; Texture.