Changes in physicochemical properties and fatty acid composition of pork following long-term frozen storage

Alonso, Verónica (Universidad de Zaragoza) ; Muela, Erica ; Tenas, Javier ; Calanche, Juan Benito (Universidad de Zaragoza) ; Roncalés, Pedro (Universidad de Zaragoza) ; Beltrán, José A. (Universidad de Zaragoza)

Resumen: The 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.

Idioma: Inglés

DOI: 10.1007/s00217-016-2708-y

Año: 2016

Publicado en: European Food Research and Technology 242 (2016), 2119 - 2127
ISSN: 1438-2377

Factor impacto JCR: 1.664 (2016)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 56 / 127 = 0.441 (2016) - Q2 - T2

Factor impacto SCIMAGO: 0.763 - Chemistry (miscellaneous) (Q1) - Food Science (Q1) - Industrial and Manufacturing Engineering (Q1) - Biotechnology (Q2) - Biochemistry (Q2)

Tipo y forma: Artículo (PostPrint)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)