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

Table 5 Panellist assessment on cooked loin chops for, tenderness, juiciness, saltiness, and overall palatability between injection treatments

	Cook time (min.)	Initial tenderness	Initial juiciness	Salt intensity	Flavour desirability	Pork flavour	Off-flavours	Sustained juiciness	Overall tenderness	Overall palatability
CON	18.25^a	6.91	5.32^a	5.04^a	4.71	4.46	1.14^a	5.77	7.25	4.18
SF	14.87^b	6.73	5.77^ab	5.22^a	4.75	4.43	1.16^a	6.07	7.31	4.27
DHA	15.25^b	7.11	6.39^b	4.61^b	4.62	4.20	0.75^b	6.23	7.45	4.25
SEM	0.039	0.037	0.025	0.096	0.832	0.595	0.052	0.265	0.175	0.926

^abMeans with column with unique superscript differ significantly (P < 0.05). SEM ; standard error of mean.
Tenderness (9 = extremely tender to 1 = extremely tough); juiciness (9 = extremely juicy to 1 extremely dry); flavour, pork flavour, palatability and sustained juiciness, overall tenderness and overall palatability (9 = extremely desirable to 1 = not desirable).
Off flavour and salt intensity (9 = extremely intense to 1 = none).

ISSN: 2049-1891