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Journals Meat Science Volume 89 Issue 4

The objective was to determine the impact of increasing levels of Eicosapentaenoic acid (EPA; C20:5n3) and Docosahexaenoic acid (DHA; C22:6n3) on beef palatability. Two commercial supplements of EPA and DHA were added to 85% lean ground beef patties (176.2 ± 3.76 g) with different levels (0, 0.3, 0.4, 0.5, 0.6, 0.7, and 1% as-is). Olive oil was added so that all patties contained 1% added lipid. A control treatment was also prepared with no supplement or olive oil. Sensory evaluation and fatty acid analysis was conducted. Ground beef flavor decreased linearly ( P < 0.001) with increasing levels of EPA and DHA. Off-aroma and off-flavor increased linearly and then plateaued with increasing levels of EPA ( P < 0.0001). In conclusion, EPA had a greater negative impact on beef palatability than DHA. Also, the panelists were more sensitive to EPA in off-flavor perception than off-aroma.

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Omega-3 fatty acids affected human perception of ground beef negatively

Jiang, T.; Busboom, J.R.; Nelson, M.L.; Mengarelli, R.
Meat Science , Volume 89 (4)
Elsevier – Dec 1, 2011

More Info
  • Publisher Elsevier
  • Copyright Copyright © 2011 Elsevier Ltd
  • ISSN 0309-1740
  • D.O.I. 10.1016/j.meatsci.2011.04.026
  • Publisher site Get PDF  

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