Fortification of pork loins with docosahexaenoic acid (DHA) and its effect on flavour

Pork is traditionally low in docosahexanoic acid (DHA, C22:6n-3) and deficient in omega-3 fats for a balanced human diet. DHA as triglycerides was commercially prepared from the microalgae Schizochytrium and injected into fresh pork loins. Treatments of a mixed brine control (CON), 3.1% sunflower oi...

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Detalles Bibliográficos
Autores principales: Meadus, William J, Turner, Tyler D, Dugan, Michael ER, Aalhus, Jennifer L, Duff, Pascale, Rolland, David, Uttaro, Bethany, Gibson, Lorna L
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2013
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4222727/
https://www.ncbi.nlm.nih.gov/pubmed/24257205
http://dx.doi.org/10.1186/2049-1891-4-46

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4222727/
https://www.ncbi.nlm.nih.gov/pubmed/24257205
http://dx.doi.org/10.1186/2049-1891-4-46

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