التفاصيل البيبلوغرافية
| العنوان: |
Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in cooked and raw Australian lamb |
| المؤلفون: |
Flakemore, Aaron Ross, Malau-Aduli, Bunmi Sherifat, Nichols, Peter David, Malau-Aduli, Aduli Enoch Othniel |
| بيانات النشر: |
Elsevier |
| سنة النشر: |
2017 |
| المجموعة: |
James Cook University, Australia: ResearchOnline@JCU |
| الوصف: |
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. |
| نوع الوثيقة: |
article in journal/newspaper |
| وصف الملف: |
application/pdf |
| اللغة: |
unknown |
| Relation: |
http://dx.doi.org/10.1016/j.meatsci.2016.09.006; https://researchonline.jcu.edu.au/45749/; https://researchonline.jcu.edu.au/45749/1/Flakemore%20et%20al%202017%20Meat%20Science%20Vol123%20pages79-87%20Omega3%20fatty%20acids%20sensory%20eating%20qlty%20raw%20and%20cooked%20lamb.pdf; Flakemore, Aaron Ross, Malau-Aduli, Bunmi Sherifat, Nichols, Peter David, and Malau-Aduli, Aduli Enoch Othniel (2017) Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in cooked and raw Australian lamb. Meat Science, 123. pp. 79-87. |
| الاتاحة: |
https://researchonline.jcu.edu.au/45749/1/Flakemore%20et%20al%202017%20Meat%20Science%20Vol123%20pages79-87%20Omega3%20fatty%20acids%20sensory%20eating%20qlty%20raw%20and%20cooked%20lamb.pdf |
| Rights: |
restricted |
| رقم الانضمام: |
edsbas.D8E928AA |
| قاعدة البيانات: |
BASE |