title: Omega-3 fatty acids affected human perception of ground beef negatively.
abstract: The objective was to determine the impact of increasing levels of Eicosapentaenoic acid (EPA; C20:5n3) and Docosahexaenoic acid (DHA; C22:6n3) on beef palatability. Two commercial supplements of EPA and DHA were added to 85% lean ground beef patties (176.2 ± 3.76 g) with different levels (0, 0.3, 0.4, 0.5, 0.6, 0.7, and 1% as-is). Olive oil was added so that all patties contained 1% added lipid. A control treatment was also prepared with no supplement or olive oil. Sensory evaluation and fatty acid analysis was conducted. Ground beef flavor decreased linearly (P<0.001) with increasing levels of EPA and DHA. Off-aroma and off-flavor increased linearly and then plateaued with increasing levels of EPA (P<0.0001). In conclusion, EPA had a greater negative impact on beef palatability than DHA. Also, the panelists were more sensitive to EPA in off-flavor perception than off-aroma.
authors.affiliation: Department of Animal Sciences, Washington State University, Pullman, WA 99164–6351, USA.
authors.forename: T
authors.initials: T
authors.lastname: Jiang
authors.forename: J R
authors.initials: JR
authors.lastname: Busboom
authors.forename: M L
authors.initials: ML
authors.lastname: Nelson
authors.forename: R
authors.initials: R
authors.lastname: Mengarelli
mesh_terms: D000818:Animals; D002417:Cattle; D003258:Consumer Behavior; D003296:Cooking; D004281:Docosahexaenoic Acids / Q000032:analysis*; D015118:Eicosapentaenoic Acid / Q000032:analysis*; D005503:Food Additives / Q000032:analysis*; D006801:Humans; D016014:Linear Models; D008460:Meat; D055696:Olfactory Perception; D000069463:Olive Oil; D010938:Plant Oils / Q000032:analysis; D055697:Taste Perception
chemical_list: D005503:Food Additives; D000069463:Olive Oil; D010938:Plant Oils; D004281:Docosahexaenoic Acids; D015118:Eicosapentaenoic Acid