| Abstract: | In the current study, broilers were fed either 2·8 or 5·5% natural golden marine algae (MA) or 2·1% menhaden oil in an effort to produce an n-3 fatty acid (FA) enriched broiler breast product with acceptable flavour and lipid quality. Previously cooked or raw breast samples were stored at -23°C for 82 d and evaluated at intervals for flavour and TBA values. All treatments significantly increased breast n-3 FA content compared to samples from control-fed birds. The greatest n-3 FA deposition (212 mg kg−1) was achieved by feeding 5·5% MA. All dietary n-3 FA significantly reduced flavour scores compared to samples from control-fed birds, although 2·8% MA samples were still considered acceptable by consumer panelists. Deterioration of flavour quality during storage of previously cooked samples was accelerated by all n-3 FA treatments except 2·8% MA. The rate of TBA production during storage of cooked breast meat was increased by n-3 FA, but this was curtailed by storing samples raw. These data indicate that 2·8% MA is useful for enhancing poultry tissue n-3 FA with minimal compromise in flavour or lipid quality, thus yielding a product that may serve as a substitute for fish in the diet. © 1988 Society of Chemical Industry |
