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

I. García-Márquez; M. Narváez-Rivas; E. Gallardo; J. A. Ordoñez; M. León-Camacho

doi:10.3989/gya.0465141

Autores/as

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

Palabras clave:

Compuestos de oxidación del colesterol, Grasa intramuscular, Lomo adobado, Lomo fresco, Radiación E-beam, Sistema de empaquetado

Resumen

Se ha realizado un estudio sobre el efecto de la radiación de electrones (E-beam) (1 y 2 kGy) sobre los compuestos de oxidación del colesterol (COPs) 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 muestra que se producen cambios menores en algunos COPs en el lomo fresco debido a la temperatura de almacenamiento al método de empaquetado y al tiempo de almacenamiento. No hubo efecto de la dosis de radiación (hasta 2 KGy) en los COPs, por lo que la radiación E-beam puede ser una herramienta útil para prolongar la vida útil del lomo fresco y adobado sin producir cambios en la composición de los COPs.

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Citas

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