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Permanent link (DOI): https://doi.org/10.7939/R36D8W

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Improving oxidative stability of omega-3 enriched pork meat by addition of food grade sugars and sensory characterization of cooked and re-warmed pork meat patties by free choice profiling Open Access

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Other title
Subject/Keyword
lipid oxidative stability
omega-3 enriched pork
free choice profiling
Type of item
Thesis
Degree grantor
University of Alberta
Author or creator
PEETHAMBARAN, KRISHNADAS
Supervisor and department
Bruce, Heather (Agricultural, Food and Nutritional Science)
Examining committee member and department
Aalhus, Jennifer (Agricultural, Food and Nutritional Science)
Goddard, Ellen (Rural Economy)
Curtis, Jonathan (Agricultural, Food and Nutritional Science)
Wismer, Wendy (Agricultural, Food and Nutritional Science)
Zijlstra, Ruurd (Agricultural, Food and Nutritional Science)
Department
Department of Agricultural, Food, and Nutritional Science
Specialization

Date accepted
2011-06-29T15:49:11Z
Graduation date
2011-11
Degree
Master of Science
Degree level
Master's
Abstract
Meat patties (15% fat) were made using pork trim obtained from pigs fed a control diet or a diet containing 10% flax for 6 weeks, with vitamin E added at either 40 mg/kg feed (control) or 400 mg/kg feed in a 2×2 factorial design. Food grade sugars sucrose, glucose, xylose or no sugar (control) were added at a 2% level to ground pork in a split plot design. Dietary flax supplementation increased n-3 fatty acid concentrations and reduced n-6: n-3 ratio. Addition of sugars (glucose and sucrose) improved the oxidative stability of all meat patties over refrigerated storage and provided oxidative stability to only the high vitamin E/No flax treatment after cooking as measured by thiobarbituric acid reactive substances assay. Sensory study using free choice profiling approach conducted on pork meat patties showed that addition of sugars produced distinct sensory characteristics irrespective of the source grind fatty acid or tocopherol composition.
Language
English
DOI
doi:10.7939/R36D8W
Rights
Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of this thesis and to lend or sell such copies for private, scholarly or scientific research purposes only. Where the thesis is converted to, or otherwise made available in digital form, the University of Alberta will advise potential users of the thesis of these terms. The author reserves all other publication and other rights in association with the copyright in the thesis and, except as herein before provided, neither the thesis nor any substantial portion thereof may be printed or otherwise reproduced in any material form whatsoever without the author's prior written permission.
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