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

Authors

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

Keywords:

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

Abstract

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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