Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage

Authors

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

DOI:

https://doi.org/10.3989/gya.0465141

Keywords:

Cholesterol oxidation products, E-beam irradiation, Fresh loin, Intramuscular fat, Marinated loin, Packaging

Abstract


A study of the effect of E-beam (1 and 2 kGy) on the cholesterol oxidation product (COP) composition of fresh and marinated pork loin stored at 4 and 8 °C under different atmospheres (air, vacuum and carbon dioxide enriched ) has been carried out for the first time. The combined statistical treatment of the distinct variables showed that minor differences were found in some cholesterol oxidation products of fresh loin due to storage temperature, packaging method and storage time. No effect of irradiation (up to 2 KGy) on the COP amount was found, concluding that E-beam can be a useful tool to extend the shelf-life of fresh and marinated loin without changes in the COP fraction.

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Published

2014-12-30

How to Cite

1.
García-Márquez I, Narváez-Rivas M, Gallardo E, Ordoñez JA, León-Camacho M. Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage. grasasaceites [Internet]. 2014Dec.30 [cited 2022Nov.28];65(4):e045. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1510

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