Oxidative deterioration of pork during superchilling storage
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Oxidative deterioration of pork during superchilling storage. / Pomponio, Luigi; Ruiz Carrascal, Jorge.
In: Journal of the Science of Food and Agriculture, Vol. 97, No. 15, 2017, p. 5211-5215.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Oxidative deterioration of pork during superchilling storage
AU - Pomponio, Luigi
AU - Ruiz Carrascal, Jorge
PY - 2017
Y1 - 2017
N2 - BACKGROUND: In superchilling (SC), meat is kept at temperatures around 1 °C below its initial freezing point, leading to a significant increase in shelf life. This study aimed to address the oxidative changes taking place in pork loins during prolonged storage at SC temperature. Loins were stored either at chilling (CH) conditions (2-4 °C) for 4 weeks or at SC temperature (around -1 °C) for 12 weeks. RESULTS: Storage at SC temperature diminished the rate of lipid and protein oxidation and discoloration in pork loins, so that final levels of most oxidation products and instrumental color values after 12 weeks of SC storage were similar to those after 4 weeks at CH conditions. However, hexanal content peaked by the end of SC storage, pointing to a potential accumulation of compounds from lipid oxidation during SC storage. CONCLUSION: SC storage of pork slows down the rate of lipid and protein oxidation. However, accumulation of volatile compounds from lipid oxidation could be a limiting factor for shelf life.
AB - BACKGROUND: In superchilling (SC), meat is kept at temperatures around 1 °C below its initial freezing point, leading to a significant increase in shelf life. This study aimed to address the oxidative changes taking place in pork loins during prolonged storage at SC temperature. Loins were stored either at chilling (CH) conditions (2-4 °C) for 4 weeks or at SC temperature (around -1 °C) for 12 weeks. RESULTS: Storage at SC temperature diminished the rate of lipid and protein oxidation and discoloration in pork loins, so that final levels of most oxidation products and instrumental color values after 12 weeks of SC storage were similar to those after 4 weeks at CH conditions. However, hexanal content peaked by the end of SC storage, pointing to a potential accumulation of compounds from lipid oxidation during SC storage. CONCLUSION: SC storage of pork slows down the rate of lipid and protein oxidation. However, accumulation of volatile compounds from lipid oxidation could be a limiting factor for shelf life.
KW - Cold storage
KW - Hexanal
KW - Instrumental color
KW - Long-distance shipping
KW - Rancidity
KW - Superchilling
KW - Thiols
U2 - 10.1002/jsfa.8403
DO - 10.1002/jsfa.8403
M3 - Journal article
C2 - 28452152
AN - SCOPUS:85021423833
VL - 97
SP - 5211
EP - 5215
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
SN - 0022-5142
IS - 15
ER -
ID: 180790359