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

Table 4 The effect of injection treatments on raw loin chops ( n **= 24) for TBARS estimated oxidation and Colour meter measurements L, a, b*, Chroma**

Day 1	Oxidation in purge(TBARS)¹	Oxidation in meat (TBARS)¹	L* (lightness)	a* (redness)	b* (yellowness)	Chroma
CON	0.01^a	0.011	47.47	3.67^a	7.25^a	8.19^a
SF	0.01^a	0.010	49.83	3.76^a	8.17^a	9.05^a
DHA	0.01^a	0.009	48.25	3.48^a	7.38^a	8.20^a
SEM	0.178	0.501	0.137	0.862	0.126	0.254
Day 3
CON	2.37^b	0.015	48.76	4.17^b	9.09^b	10.03^b
SF	2.66^b	0.018	50.25	4.26^b	9.91^bc	10.83^b
DHA	2.21^b	0.015	49.57	3.75^a	9.11^b	9.87^b
SEM	0.189	0.122	0.445	0.509	0.098	0.161

Means with column with unique superscript differ significantly (P < 0.05). SEM; standard error of mean.
¹TBARS; Thiobarbituric Acid Reactive Substances (mg malonaldehyde/kg of meat).
L*:0 = black, 100 = white; a*: red(+) to green(-), b*: yellow(+) to blue(-).

ISSN: 2049-1891