Premium
Functional Characteristics, Fatty Acid Composition, and Palatability of Bacon from Pigs Fed Canola
Author(s) -
MAZHAR A,
BUSBOOM J.R.,
FIELD R.A.,
RULE D.C.,
HEALD T.,
RUSSELL W.C.,
McCORMICK R.J.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb06820.x
Subject(s) - canola , palatability , food science , polyunsaturated fatty acid , composition (language) , chemistry , fatty acid , thiobarbituric acid , biology , biochemistry , antioxidant , lipid peroxidation , linguistics , philosophy
Thirty‐six pigs were fed diets containing 20% intact canola (IC), 20% ground canola (GC) or 0% canola (C). Processing yields and proximate composition of bacon were not affected by diet. Bacon from pigs fed GC had less saturated fatty acids and more monounsaturated fatty acids than bacon from pigs fed the IC or C diets. Bacon from pigs fed the C diet had less polyunsaturated fatty acids than bacon from pigs fed the IC or GC diets. Palatability of bacon from C, IC or GC treatments after 0 or 4 weeks storage was not different. After 8 weeks of storage, panelists tended to prefer control bacon over bacon from pigs fed the GC diet. Bacon from pigs fed the GC diet had higher 2‐thiobarbituric acid values than bacon from pigs fed the IC or C diets.