Effects of organic selenium and linseed oil supplementation on myofibrillar protein and quality of Frankfurters

Authors

TANG Xinyue, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
ZHANG Wenbin, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology, Wuxi, Jiangsu 214122, China
JIANG Jiang, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology, Wuxi, Jiangsu 214122, China
YANG Ruijin, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology, Wuxi, Jiangsu 214122, China
HUA Xiao, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology, Wuxi, Jiangsu 214122, China
ZHAO Wei, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology, Wuxi, Jiangsu 214122, China

Abstract

Crossed pigs were fed a control diet (with 0.3 mg/kg sodium selenite+1.5% soybean oil) or organic selenium diets (0.3 mg/kg Se-Yeast +1.5% soybean oil or linseed oil, 0.5 mg/kg Se-Yeast+1.5% soybean diet) to investigate the effects on selenium deposition in loin muscle, fatty acid profile, properties of myofibrillar and processed meat products. The organic diets increased muscular selenium content up to 54% (P<0.05) compared to the control diet. Linseed oil supplemented in the pig diet improved n-6/n-3 ratio, the solubility and gelatin strength of myofribrillar (P<0.05), without affecting the microstructure and sensory characters of Frankfurters. The high level of organic selenium supplementation inhibited the lipid oxidation of Frankfurters from d 7 to d 12. Hence, dietary organic selenium and linseed oil supplementation have some enhancement in Se-enriched meat production and processing.

Publication Date

5-28-2017

First Page

59

Last Page

64

DOI

10.13652/j.issn.1003-5788.2017.05.012

Recommended Citation

Xinyue, TANG; Wenbin, ZHANG; Jiang, JIANG; Ruijin, YANG; Xiao, HUA; and Wei, ZHAO (2017) "Effects of organic selenium and linseed oil supplementation on myofibrillar protein and quality of Frankfurters," Food and Machinery: Vol. 33: Iss. 5, Article 12.
DOI: 10.13652/j.issn.1003-5788.2017.05.012
Available at: https://www.ifoodmm.cn/journal/vol33/iss5/12

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