Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China, Ya'an 625014, China; College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China.
Food Chem. 2025 Feb 1;464(Pt 3):141832. doi: 10.1016/j.foodchem.2024.141832. Epub 2024 Oct 30.
This study revealed the differences of sensory markers between traditional pork meat, fatten by 3 % soybean oil, and n-3 PUFA enriched pork meat, which was fattened through a pig diet supplemented with 3 % linseed oil and a combination of 3 % linseed oil with 0.3 mg/kg of selenium methionine. E-nose (tongue) analysis indicated pronounced differences in odor and taste profiles of pork meats between control group and linseed oil treatment group. 1-octen-3-ol and 5'-IMP were identified as the volatile and non-volatile markers of n-3 PUFA enriched pork meat, respectively. The volatile marker 1-octen-3-ol was decreased, while the non-volatile marker of 5'-IMP was increased in n-3 PUFA enriched pork meat fattened by linseed oil, as compared to pork fattened by soybean oil. The supplement of 0.3 mg/kg of selenium methionine to 3 % linseed oil diet had no significant effect on 1-octen-3-ol, but mitigated the increase of 5'-IMP and enhanced the meat's cohesiveness.
这项研究揭示了传统猪肉、用 3%大豆油育肥和用富含 n-3PUFA 的亚麻籽油以及亚麻籽油和 0.3mg/kg 蛋氨酸硒的组合饲料育肥的猪肉之间的感官标志物差异。电子鼻（舌头）分析表明，对照组和亚麻籽油处理组的猪肉在气味和味道特征上存在显著差异。1-辛烯-3-醇和 5'-IMP 分别被鉴定为富含 n-3PUFA 的猪肉的挥发性和非挥发性标志物。与用大豆油育肥的猪肉相比，用亚麻籽油育肥的富含 n-3PUFA 的猪肉中挥发性标志物 1-辛烯-3-醇减少，而非挥发性标志物 5'-IMP 增加。向 3%亚麻籽油饮食中添加 0.3mg/kg 蛋氨酸硒对 1-辛烯-3-醇没有显著影响，但减轻了 5'-IMP 的增加，并增强了肉的粘性。
