Descriptive flavor analysis of bacon and pork loin from lean-genotype gilts fed conjugated linoleic acid and supplemental fat
2006
Averette Gatlin, L. | See, M.T. | Larick, D.K. | Odle, J.
This study evaluated the combined effects of dietary CLA and supplemental fat (SF) source on organoleptic characteristics of bacon and pork loin samples in lean-genotype gilts (n = 144). Gilts (49.3 kg of BW) were randomly assigned to a 3 x 2 factorial design, consisting of SF [0% SF, 4% yellow grease (YG), or 4% tallow] and linoleic acid (LA; 1% corn oil or 1% CLA). Animals were slaughtered (113 kg) after a feeding period of 47 d. A trained sensory panel (n = 6 members) developed a flavor profile on commercially cured bacon samples (12 descriptors) and center-cut, boneless, pork loin chops (18 descriptors, using a 14-point, universal intensity scale). Bacon samples from pigs fed 4% SF were considered to have a sweeter flavor (4.07 ± 0.07) than those fed 0% SF (3.89 ± 0.07; P < 0.04). The intensity of salty flavor was greater in bacon samples from pigs fed LA (6.18 ± 0.09) compared with those fed CLA (5.86 ± 0.10; P < 0.04). The intensity of salty aftertaste of bacon was greater when LA was combined with YG (5.21 ± 0.14; P < 0.07) or tallow (5.44 ± 0.14; P < 0.01) than for LA alone (4.85 ± 0.14, but SF combined with CLA was not different from CLA alone (fat x LA; P < 0.02). Sour flavor intensity tended to be lower in loin samples from pigs fed CLA than for those fed LA (1.60 vs. 1.73 ± 0.06; P < 0.09). Samples from animals fed 4% tallow tended to have lower (P < 0.09) notes of astringent aftertaste (1.42 ± 0.08) compared with those fed 0% SF (1.62 ± 0.09) or 4% YG (1.66 ± 0.09). Overall, the flavor differences for bacon and loin samples were minimal, with most means differing by 1 point or less on the 14-point intensity scale. The sensory panel results indicate consumer acceptance of bacon and pork products from pigs fed CLA will not likely differ from commodity pork products.
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