Sensory quality of short- and long-term frozen stored pork products. Influence of diets varying in polyunsaturated fatty acid (PUFA) content and iodine value |
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Authors: | Hallenstvedt E Øverland M Rehnberg A Kjos N P Thomassen M |
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Affiliation: | a Department of Animal and Aquacultural Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Ås, Norwayb Felleskjøpet Fôrutvikling, Bromstadveien 57, N-7005 Trondheim, Norwayc Aquaculture Protein Centre, Centre of Excellence, Department of Animal and Aquacultural Sciences, Norwegian University og Life Sciences, P.O. 5003, N-1432 Ås, Norwayd Animalia, Norwegian Meat Research Centre, P.O. Box 396, Økern N-0513 Oslo, Norway |
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Abstract: | Predicting aspects of pork quality is becoming increasingly important from a nutritional as well as a technological point of view. Here, the influence of increasing PUFA and iodine values (IV) in feed and pigs on sensory qualities of short- and long-term frozen stored products was investigated. Entire male and female grower-finisher pigs were fed diets with iodine value products of 48 (LowIVP), 77 (MedIVP) or 99 (HighIVP) according to a restricted feeding scale. Ribs, chops and meat balls were short- (0-3 months) and long-term (6-9 months) frozen stored before sensory profiling. C18:2n−6 increased linearly in backfat with increased dietary inclusion. No negative effect on sensory quality was found in short-term stored products. After long-term storage the lean chops was the product most affected. Increasing the dietary IVP led to an increased rancid and total odour and flavour intensity, and to reduced meat and sour odour and flavour. |
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Keywords: | Pork quality Iodine value Fatty acid composition Storage stability Sensory |
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