Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage


  • I. García-Márquez Department of Nutrition, Bromatology and Food Technology Faculty of Veterinary, University Complutense
  • M. Narváez-Rivas Food Characterization and Quality Department. Instituto de la Grasa (C.S.I.C.)
  • E. Gallardo Food Characterization and Quality Department. Instituto de la Grasa (C.S.I.C.)
  • C. M. Cabeza Department of Nutrition, Bromatology and Food Technology Faculty of Veterinary, University Complutense
  • M. León-Camacho Food Characterization and Quality Department. Instituto de la Grasa (C.S.I.C.)



E-beam, Fresh, HPLC, Irradiation, Marinated, Packaging, Phospholipid classes, Pork loin


A study on the effect of E-beam (1 and 2 kGy) on the phospholipid classes of fresh and marinated pork loin stored at 4 °C and 8 °C under different atmospheres (air, vacuum and carbon dioxide enriched atmospheres) has been conducted. This is the first time that a study of this kind has been carried out on these types of samples. The combined statistical treatment of the distinct variables shows that minor changes (cardiolpin and sphingomyelin between both types of loin, cardiolipin vs storage temperatures and phosphatidylethanolamine vs the modified atmospheres) are produced in the individual phospholipids subjected to the different selected conditions. The more relevant result was that no effect of the irradiation doses on the phospholipids classes was found, so the E-beam can be considered a useful tool to extend the shelf-life of fresh meat without changes in the phospholipid fraction.


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How to Cite

García-Márquez I, Narváez-Rivas M, Gallardo E, Cabeza CM, León-Camacho M. Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage. Grasas aceites [Internet]. 2013Mar.30 [cited 2024Mar.4];64(1):7-14. Available from:




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