학술논문
Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår).
Document Type
Academic Journal
Author
Grabež V; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NO-1430 Ås, Norway.; Coll-Brasas E; IRTA, Food Technology and Food Safety Programs, Finca Camps i Armet, E-17121 Monells, Spain.; Fulladosa E; IRTA, Food Technology and Food Safety Programs, Finca Camps i Armet, E-17121 Monells, Spain.; Hallenstvedt E; Nortura SA, Økern, NO-0513 Oslo, Norway.; Håseth TT; Animalia, Økern, NO-0513 Oslo, Norway.; Øverland M; Faculty of Bioscience, Norwegian University of Life Sciences, NO-1432 Ås, Norway.; Berg P; Nortura SA, Økern, NO-0513 Oslo, Norway.; Egelandsdal B; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NO-1430 Ås, Norway.
Source
Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE
Subject
Language
English
ISSN
2304-8158
Abstract
Innovative feeding strategies tend to improve the quality properties of raw material and dry-cured products. In the present study, Norwegian White female lambs ( n = 24) were finished during 35 days on three different diets: control (CD), control supplemented with seaweed (5% DM) (SD), and pasture (PD). The quality of raw meat ( Semimembranosus + Adductor ) and deboned dry-cured lamb leg (fenalår; n = 24) was studied. The heme, SFA, MUFA, and PUFA content in raw meat was not affected with finishing diet. The SD significantly increased the selenium, iodine, and arsenic content in raw meat and in the dry-cured leg the iodine and arsenic. The dry-cured leg from SD-lamb had the highest amount of iodine with 130 µg I/100 g which corresponds to 60% of Adequate Intake. Aldehydes, ketones, and esters in raw meat and dry-cured lamb leg were significantly affected by finishing diet; CD showed increased esters in raw meat and aldehydes in the dry-cured leg compared to SD and PD. The significantly higher content of simple sugars, mannose being the most dominant, was found in the dry-cured leg from SD-lamb compared to CD and PD. Finishing diets had no effect on the taste profile of dry-cured lamb leg. This study showed the potential of seaweed in iodine biofortification of lamb meat and dry-cured products. Iodine-rich meat products should reduce iodine-deficiency among humans.