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Volatile compounds of experimental liver pâté from pigs fed conjugated linoleic acid in combination with monounsaturated fatty acids
Author(s) -
Martin Diana,
Antequera Teresa,
Muriel Elena,
PerezPalacios Trinidad,
Ruiz Jorge
Publication year - 2009
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3697
Subject(s) - conjugated linoleic acid , chemistry , food science , composition (language) , polyunsaturated fatty acid , fatty acid , nonanal , linoleic acid , biochemistry , linguistics , philosophy
BACKGROUND: Feeding conjugated linoleic acid (CLA) to pigs leads to CLA‐enriched meat products, which are of current interest owing to the potential health properties of CLA. However, dietary CLA increases the ratio of saturated to monounsaturated fatty acids (MUFA) in pig tissues. Combining CLA with high MUFA levels in pig diets may counteract this effect. Owing to the modification of fatty acid composition, variation in the volatile profile of derived meat products might be expected. The aim of the present work was to study the volatile profile, and its change during storage, of experimental liver pâté manufactured from pigs fed different levels of CLA and MUFA. RESULTS: Regardless of the CLA or MUFA level, 98 compounds were identified. Lower area units were observed for most branched aldehydes, ketones and alcohols and some furans, sulfur compounds and nitrogen compounds with increasing CLA and MUFA contents. Levels of nonanal, propan‐2‐one, dodecane, 2‐pentylfuran and ethylbenzene were higher in CLA pâtes. The effect of experimental diets on the change in volatiles during storage was not significant. CONCLUSION: Supplementation of pig diets with CLA isomers in combination with low or high MUFA levels seems to have a significant effect on the volatile profile of pork liver pâté. Copyright © 2009 Society of Chemical Industry