Changes in the volatile compounds of 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 irradiation, Fresh, GC-Purge and Trap, Marinated, Packaging, Pork loin, Volatile Compound


The analysis of volatile compounds by gas chromatography- mass spectrometry after extraction by purge and trap has been used to investigate the volatile compounds of fresh and marinated pork loin after E-beam treatmet as a function of packaging type (air, vacuum and modified atmosphere), radiation dose (1 and 2 kGy) and storage temperature (4 and 8 °C). Major differences were found between fresh and marinated samples but, in general, only minor differences were found in the volatile compounds of both types of loin due to storage temperature, packaging method and doses of irradiation. It is concluded that the application of E-beam is a very useful way to extend the shelflife of fresh and marinated pork loin with no changes in the odor of the products.


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How to Cite

García-Márquez I, Narváez-Rivas M, Gallardo E, Cabeza CM, León-Camacho M. Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage. Grasas aceites [Internet]. 2013Jun.30 [cited 2024Mar.3];64(3):250-63. Available from:




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