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Meadus WJ, Turner TD, Dugan ME, et al. Fortification of pork loins with docosahexaenoic acid (DHA) and its effect on flavour. J Anim Sci Biotechnol. 2013;4(1):46doi: 10.1186/2049-1891-4-46.
Meadus, W. J., Turner, T. D., Dugan, M. E., Aalhus, J. L., Duff, P., Rolland, D., Uttaro, B., & Gibson, L. L. (2013). Fortification of pork loins with docosahexaenoic acid (DHA) and its effect on flavour. Journal of animal science and biotechnology, 4(1), 46. https://doi.org/10.1186/2049-1891-4-46
Meadus, William J, et al. "Fortification of pork loins with docosahexaenoic acid (DHA) and its effect on flavour." Journal of animal science and biotechnology vol. 4,1 (2013): 46. doi: https://doi.org/10.1186/2049-1891-4-46
Meadus WJ, Turner TD, Dugan ME, Aalhus JL, Duff P, Rolland D, Uttaro B, Gibson LL. Fortification of pork loins with docosahexaenoic acid (DHA) and its effect on flavour. J Anim Sci Biotechnol. 2013 Nov 20;4(1):46. doi: 10.1186/2049-1891-4-46. PMID: 24257205; PMCID: PMC4222727.
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J Anim Sci Biotechnol. 2013 Nov 20;4(1):46. doi: 10.1186/2049-1891-4-46.

Fortification of pork loins with docosahexaenoic acid (DHA) and its effect on flavour.

Journal of animal science and biotechnology

William J Meadus, Tyler D Turner, Michael Er Dugan, Jennifer L Aalhus, Pascale Duff, David Rolland, Bethany Uttaro, Lorna L Gibson

Affiliations

  1. Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C&E Trail, Lacombe T4L 1 W1AB, Canada. [email protected].

PMID: 24257205 PMCID: PMC4222727 DOI: 10.1186/2049-1891-4-46

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.

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