VOLATILES IN MEAT PRODUCTS WITH ELEVATED N-3 FATTY ACID CONTENTS

摘要

IntroductionLong-chain n-3 polyunsaturated fatty acids (PUFA) such as eicosapentaenoic acid (EPA, C20:5n-3) and docosapentaenoic acid (DHA, C22:6n-3) are considered to have beneficial effects on human health. One possibility to increase the intake of n-3 PUFAs without changing the nutritional behavior of the consumers, would be to fortify traditional food items such as meat and meat products, e.g. by feeding diets containing linseed to pigs. Linseed is rich in a-linolenic acid (ALA, C18:3n-3), a precursor of longer-chain n-3 PUFAs. On the other hand, PUFAs are known to be more susceptible to oxidation than monounsaturated fatty acids (MUFA) or saturated fatty acids (SFA) which might negatively affect the quality of processed meat products. The objective of the present study was to compare the volatile compounds of ham and bacon produced from pigs which have been fed either a diet containing 5 % of extruded linseed or a control diet.