کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8503281 1554071 2017 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in cooked and raw Australian lamb
ترجمه فارسی عنوان
اسیدهای چرب امگا 3، مقادیر احتباس مواد مغذی و کیفیت غذای گوشت حساس در بره های پخته شده و خام استرالیایی
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
This study evaluated omega-3 intramuscular fatty acids in the longissimus thoracis et lumborum of commercially prepared Australian lamb loin chops. Meats, denuded of external fats were cooked by means of conductive dry-heat using a fry grilling hot plate, to a core temperature of 70 °C. An untrained consumer panel assessed meat appearance, aroma, tenderness, juiciness, taste and overall liking. Results showed no compositional alterations (P > 0.05) to omega-3 fatty acids due to cooking treatment, whereas on absolute terms (mg/100 g muscle) omega-3 fatty acids significantly (P < 0.05) increased. The mean EPA + DHA content of the cooked meat at 32.8 ± 2.3 mg/100 g muscle exceeded the minimum 30 mg/100 g per edible portion required for the defined Australian classification as 'source' long-chain (≥ C20) omega-3 for cooked lamb. A 3.4% intramuscular fat content in the initial raw meat was sufficient to maintain acceptable overall sensory eating quality. Results endorse the application of this cooking method to enable delivery of health beneficial long-chain omega-3 fatty acids of commercially prepared Australian lamb loin chops to consumers without impediments to sensory eating properties.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 123, January 2017, Pages 79-87
نویسندگان
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