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

来源 :畜牧与生物技术杂志：英文版 | 被引量 : 0次 | 上传用户：temp_dl

【摘要】

：

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 p

【作者】

：

William J Meadus Tyler D Turne

【机构】

：

AgricultureandAgri-FoodCanada

【出处】

：

畜牧与生物技术杂志：英文版

【发表日期】

：

2014年1期

【关键词】

：

二十二碳六烯酸 DHA油猪肉排骨 Ω-3脂肪酸设防风味甘油三酯 Docosahexaenoic acid Injection marinade P

【基金项目】

：

Financial support was provided by Agriculture and Agri-Food Canada

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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

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

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