title: Fortification of pork loins with docosahexaenoic acid (DHA) and its effect on flavour.
abstract: Pork is traditionally low in docosahexanoic acid (DHA, C22:6n-3) and deficient in omega-3 fats for a balanced human diet. DHA as triglycerides was commercially prepared from the microalgae Schizochytrium and injected into fresh pork loins. Treatments of a mixed brine control (CON), 3.1% sunflower oil in mixed brine (SF) and a 3.1% DHA oil in mixed brine (DHA) were injected into pork loins at 10 mL/100 g and grilled at 205°C. After cooking, the CON and SF pork loins contained 0.03 to 0.05 mg DHA/g of pork and the DHA injected loins contained approximately 1.46 mg DHA/g. This also changed the fatty acid profile of omega-6: omega-3 from, 5 to 1 in the CON pork, to a ratio of 1.7 to 1 in DHA pork. The appearance, odor, oxidation rates and sensory taste, as judged by a trained panel, determined the DHA injected meat to be, 'slightly desirable' and gave lower 'off flavour' scores, relative to the CON and SF injected pork. Pork can be fortified with DHA oil to 146 mg/100 g serving, which would meet half the recommended daily omega 3 fatty acid requirements for adult humans and would be desirable in taste.
authors.affiliation: Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C&E Trail, Lacombe T4L 1 W1AB, Canada. jon.meadus@agr.gc.ca.
authors.forename: William J
authors.initials: WJ
authors.lastname: Meadus
authors.forename: Tyler D
authors.initials: TD
authors.lastname: Turner
authors.forename: Michael Er
authors.initials: ME
authors.lastname: Dugan
authors.forename: Jennifer L
authors.initials: JL
authors.lastname: Aalhus
authors.forename: Pascale
authors.initials: P
authors.lastname: Duff
authors.forename: David
authors.initials: D
authors.lastname: Rolland
authors.forename: Bethany
authors.initials: B
authors.lastname: Uttaro
authors.forename: Lorna L
authors.initials: LL
authors.lastname: Gibson