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

I. García-Márquez; M. Narváez-Rivas; E. Gallardo; C. M. Cabeza; M. León-Camacho

doi:10.3989/gya.084312

Autores/as

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.)

DOI:

https://doi.org/10.3989/gya.084312

Palabras clave:

Adobado, Clases de fosfolípidos, E-beam, Empaquetado, Fresco, HPLC, Lomo de cerdo, Radiación

Resumen

Se ha realizado un estudio sobre el efecto de la radiación de electrones (E-beam) (1 y 2 kGy) en las clases de fosfolípidos del lomo de cerdo almacenado a 4 y 8 °C bajo diferentes atmósferas ( aire, vacío y dióxido de carbono). Este tipo de estudio ha sido llevado a cabo por primera vez en este tipo de muestras. El tratamiento estadístico combinado de distintas variables muestran que se producen cambios menores en los fosfolípidos individuales sujetos a las diferentes condiciones seleccionadas (la cardiolipina y la esfingomielina se ven afectadas por el tipo de lomo, la cardiolipina por la temperatura de almacenamiento y la fosfatidiletanolamina por las atmósferas modificadas). El resultado más relevante fue que no hubo efecto de la dosis de radiación en las diferentes clases de fosfolípidos, por lo que la radiación E-beam se convierte en una herramienta útil para prolongar la vida útil de la carne fresca sin producir cambios en la fracción de fosfolípidos de ésta.

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