000171082 001__ 171082
000171082 005__ 20260515150536.0
000171082 0247_ $$2doi$$a10.1007/s00217-016-2708-y
000171082 0248_ $$2sideral$$a95089
000171082 037__ $$aART-2016-95089
000171082 041__ $$aeng
000171082 100__ $$0(orcid)0000-0002-1558-5449$$aAlonso, Verónica$$uUniversidad de Zaragoza
000171082 245__ $$aChanges in physicochemical properties and fatty acid composition of pork following long-term frozen storage
000171082 260__ $$c2016
000171082 5060_ $$aAccess copy available to the general public$$fUnrestricted
000171082 5203_ $$aThe objective of this study was to investigate the effect of long-term frozen storage (2 years) of pork on colour stability, lipid and protein oxidation, drip/thawing losses and intramuscular fatty acid composition, as well as to examine the relationships among them. Pork qual- ity parameters were significantly altered by frozen stor- age during 2 years, causing an increase in pH values, drip and thawing losses and metmyoglobin percentage, and a decrease in colour indices (a* and b* values) and oxymyo- globin percentage. The percentage of intramuscular fat and total saturated and monounsaturated fatty acids were sig- nificantly higher in pork after 2 years of storage at -20 °C, whereas it had the lowest values of polyunsaturated fatty acids, especially n-3 long chain fatty acids. Furthermore, the relationships among colour stability, lipid and protein oxidation, thawing losses and fatty acid profile revealed the complex interrelations generated during frozen storage.
000171082 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
000171082 590__ $$a1.664$$b2016
000171082 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b56 / 127 = 0.441$$c2016$$dQ2$$eT2
000171082 592__ $$a0.763$$b2016
000171082 593__ $$aChemistry (miscellaneous)$$c2016$$dQ1
000171082 593__ $$aFood Science$$c2016$$dQ1
000171082 593__ $$aIndustrial and Manufacturing Engineering$$c2016$$dQ1
000171082 593__ $$aBiotechnology$$c2016$$dQ2
000171082 593__ $$aBiochemistry$$c2016$$dQ2
000171082 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000171082 700__ $$aMuela, Erica
000171082 700__ $$aTenas, Javier
000171082 700__ $$0(orcid)0000-0001-9660-8579$$aCalanche, Juan Benito$$uUniversidad de Zaragoza
000171082 700__ $$0(orcid)0000-0003-2205-6913$$aRoncalés, Pedro$$uUniversidad de Zaragoza
000171082 700__ $$0(orcid)0000-0002-3764-0189$$aBeltrán, José A.$$uUniversidad de Zaragoza
000171082 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000171082 773__ $$g242 (2016), 2119 - 2127$$pEur. Food Res. Technol.$$tEuropean Food Research and Technology$$x1438-2377
000171082 8564_ $$s736631$$uhttps://zaguan.unizar.es/record/171082/files/texto_completo.pdf$$yPostprint
000171082 8564_ $$s2254443$$uhttps://zaguan.unizar.es/record/171082/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000171082 909CO $$ooai:zaguan.unizar.es:171082$$particulos$$pdriver
000171082 951__ $$a2026-05-15-15:02:00
000171082 980__ $$aARTICLE