Resumen de Nutritional and sensory qualities of raw meat and cooked brine-injected turkey breast as affected by dietary enrichment with docosahexaenoic acid (DHA) and vitamin E
María Carmen Sárraga Escolano, M. Dolors Guardia Gasull, Isabel Díaz López, Luis Guerrero, Jacint Arnau Arboix
BACKGROUND: This aim of this study was to evaluate the effects of feeding turkeys with docosahexaenoic acid (DHA) and vitamin E on the fatty acid profile, proteolytic enzyme activities and oxidative status of raw breast meat and cooked brine-injected breast meat. Four treatments were investigated: T1, basal diet (control); T2, basal diet plus 15 g kg−1 DHA; T3, basal diet plus 100 mg kg−1 vitamin E; T4, basal diet plus 5.4 g kg−1 DHA plus 100 mg kg−1 vitamin E. A sensory analysis of cooked brine-injected breasts was conducted in order to assess the sensory characteristics of these products and relate them to the expected nutritional benefits. RESULTS: Among the four treatments tested, no differences were observed in enzyme activities. No activities of cathepsin B, cathepsins B + L and catalase were detected in cooked brine-injected breast meat. Glutathione peroxidase activity was reduced and superoxide dismutase activity was similar to that measured in raw meat. The diets supplemented with DHA increased eicosapentaenoic acid and DHA levels in comparison with the control in both raw and cooked products. The increase in n-3 polyunsaturated fatty acids (PUFAs) led to a reduction in n-6/n-3 PUFA ratio to values between 1.01 ± 0.11 and 2.94 ± 0.47. In cooked brine-injected breast, treatment with 15 g kg−1 DHA (T2) induced a considerable fishy flavour, while treatment with 5.4 g kg−1 DHA plus 100 mg kg−1 vitamin E (T4) induced a slight fishy flavour. However, fishy odour in T4 did not differ significantly from that of the control. CONCLUSION: By feeding turkeys with 5.4 g kg−1 pure DHA plus 100 mg kg−1 vitamin E, the nutritional quality is improved through the introduction of a natural antioxidant and the reduction in n-6/n-3 PUFA ratio. With this treatment the sensory characteristics were similar to those of control samples, except for the fishy flavour, which could probably be masked by modifying the technological process. Copyright © 2008 Society of Chemical Industry
