Abstract
AbstractBACKGROUND: 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
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