Nutritional and sensory aspects of light lamb meat enriched in n−3 fatty acids during refrigerated storage |
| |
| Authors: | MT Díaz V Cañeque CI Sánchez S Lauzurica C Pérez C Fernández I Álvarez J De la Fuente |
| |
| Affiliation: | 1. Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, Departamento de Tecnología de los Alimentos, Carretera de la Coruña km 7.5, 28040 Madrid, Spain;2. Universidad Complutense de Madrid, Facultad de Veterinaria, Departamento de Producción Animal, Avda. Puerta de Hierro, s/n, 28040 Madrid, Spain;3. Instituto Tecnológico Agrario de Castilla y León, Estación Tecnológica de la Carne, Avda. Filiberto Villalobos, s/n, 37770 Guijuelo, Spain;4. Universidad Complutense de Madrid, Facultad de Veterinaria, Departamento de Fisiología Animal (Biología), Avda. Puerta de Hierro, s/n, 28040 Madrid, Spain |
| |
| Abstract: | Fatty acid content and sensory characteristics of meat from light lambs fed three diets supplemented with different sources of n−3 fatty acids (fish oil, extruded linseed and extruded linseed plus microalgae) and a control diet during refrigerated storage have been studied. The meat from lambs fed linseed diets had the highest levels of C18:3 n−3, while animals fed fish oil had the highest long-chain n−3 polyunsaturated fatty acids (PUFA). Thus, 100 g of meat from lamb fed the fish oil diet provided 183 mg of long-chain n−3 PUFA, representing 40% of the daily recommended intake. The levels of n−3, n−6 and long-chain n−3 PUFA decreased during a 7-day storage period. The meat from lambs fed the fish oil diet had high scores of fish odour and flavour and rancid odour and flavour and the lowest overall liking. Rancid odour and flavour increased after storage, mainly in supplemented groups. |
| |
| Keywords: | n&minus 3 Fatty acids Eating quality Fish oil Extruded linseed Microalgae Light lamb |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
