Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs1

Abstract

Twenty-four barrows (78.1 ± 1.7 kg of initial BW) were fed a control diet (2.5% sunflower oil) or an experimental diet containing 5% whole extruded linseed. Both diets were supplemented with 170 mg of vitamin E/kg of feed. At slaughter (160 ± 9.2 kg of BW), 6 hams were collected per group and delivered to Stazione Sperimentale per l'Industria delle Conserve Alimentari of Parma for seasoning. There was no effect (P > 0.05) of diet on the physicochemical characteristics of dry-cured ham. The linseed diet increased (P < 0.05) the content of n-3 PUFA in trimmed fat (green ham), semimembranosus muscle, subcutaneous adipose tissue, and the whole slice (dry-cured ham).Moreover, there was a decrease in the n-6:n-3 PUFA ratio from 12 to 3 in all of those tissues. In contrast, the greater α-linolenic acid content in linseed caused an increase in the iodine value of green hams to a value that is not accepted by the Parma Ham Consortium. A sensory consumer test indicated that linseed-enriched dry-cured ham had the least acceptance score for odor, taste, and overall acceptability descriptors. These data suggest that the use of extruded linseed for pig feed is an acceptable way to improve the nutritional quality of long-cured pork products but could be limited by negative effects on the sensory characteristics of dry-cured ham.

Effects of a soybean-free diet supplied to Italian heavy pigs on fattening performance, and meat and dry-cured ham quality

“…Nevertheless, the differences we observed, mainly related to a certain decrease in saturated fatty acids (SFAs) and Polyunsaturated fatty acids (PUFAs), were consistent with the findings of other authors for conventionally fed Italian heavy pigs intended for Parma Ham production (Mordenti et al, 1994;Lo Fiego et al, 2000;Scipioni and Martelli 2001;Musella et al, 2009). …”

Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability

“…less than one full sensory panel unit. It has been previously speculated (Wood et al, 2004) that levels of 18:3nÀ3 above of 3% of total fatty acids might cause adverse effects on flavour as detected by taste panelists, but this may be more related to the effect in further processed products such as hams (Musella et al, 2009;Shackelford, Reagan, Haydon, & Miller, 1990) as no significant effects of up to 12% 18:3nÀ3 were found in freshly roasted pork loin (Ahn et al, 1996). When pork chops were reheated, initial (P = 0.012) and overall (P = 0.015) tenderness scores were higher for barrows, but gender effects were not observed (P > 0.05) for flavour characteristics (Table 8).…”

Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times

“…Polyunsaturated fatty acids have low oxidative stability, which may result in the production of undesirable volatile compounds, responsible by off-flavors, thus negatively influencing flavor and taste in meat and meat products (DAZA et al, 2005;MUSELLA et al, 2009). The compounds resulting from fat deterioration are also a potential risk to human health, with the production of toxic or toxigenic substances (MORRISSEY et al, 1998).…”