Omega-3 fatty acids affected human perception of ground beef negatively

Area of Science:

• Food Science and Technology
• Nutritional Biochemistry
• Sensory Analysis

Background:

• Omega-3 fatty acids, specifically Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA), are known for their health benefits.
• Their incorporation into animal products like beef is being explored, but potential impacts on sensory attributes require investigation.

Purpose of the Study:

• To evaluate the effect of varying concentrations of EPA and DHA on the palatability of ground beef.
• To determine if EPA or DHA has a more pronounced influence on beef flavor and aroma.

Main Methods:

• Ground beef patties were supplemented with EPA and DHA at levels ranging from 0% to 1%, with olive oil added to maintain 1% total lipid content.
• A control group with no added lipids was included.
• Sensory evaluation by a panel and fatty acid analysis were performed on the prepared beef patties.

Main Results:

• A linear decrease in desirable ground beef flavor was observed as EPA and DHA levels increased (P<0.001).
• Off-aroma and off-flavor scores increased linearly and then plateaued with rising EPA concentrations (P<0.0001).
• EPA demonstrated a more significant negative impact on beef palatability compared to DHA.

Conclusions:

• Supplementation with EPA and DHA negatively affects ground beef palatability, primarily by reducing desirable flavor.
• Eicosapentaenoic acid (EPA) has a greater detrimental effect on beef flavor and aroma than Docosahexaenoic acid (DHA).
• Sensory panelists exhibited higher sensitivity to EPA-induced off-flavors than off-aromas.