Sensory qualities markers of n-3 PUFA enriched fresh pork meat fattened by linseed oil and selenium methionine.

This study revealed the differences of sensory markers between traditional pork meat, fatten by 3 % soybean oil, and n-3 PUFA enriched pork meat, which was fattened through a pig diet supplemented with 3 % linseed oil and a combination of 3 % linseed oil with 0.3 mg/kg of selenium methionine. E-nose (tongue) analysis indicated pronounced differences in odor and taste profiles of pork meats between control group and linseed oil treatment group. 1-octen-3-ol and 5'-IMP were identified as the volatile and non-volatile markers of n-3 PUFA enriched pork meat, respectively. The volatile marker 1-octen-3-ol was decreased, while the non-volatile marker of 5'-IMP was increased in n-3 PUFA enriched pork meat fattened by linseed oil, as compared to pork fattened by soybean oil. The supplement of 0.3 mg/kg of selenium methionine to 3 % linseed oil diet had no significant effect on 1-octen-3-ol, but mitigated the increase of 5'-IMP and enhanced the meat's cohesiveness.