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Oxidative deterioration of pork during superchilling storage
Author(s) -
Pomponio Luigi,
RuizCarrascal Jorge
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8403
Subject(s) - hexanal , lipid oxidation , chemistry , shelf life , food science , oxidative phosphorylation , limiting , food preservation , cold storage , antioxidant , biochemistry , biology , mechanical engineering , horticulture , engineering
BACKGROUND In superchilling (SC), meat is kept at temperatures around 1 °C below its initial freezing point, leading to a significant increase in shelf life. This study aimed to address the oxidative changes taking place in pork loins during prolonged storage at SC temperature. Loins were stored either at chilling (CH) conditions (2–4 °C) for 4 weeks or at SC temperature (around −1 °C) for 12 weeks. RESULTS Storage at SC temperature diminished the rate of lipid and protein oxidation and discoloration in pork loins, so that final levels of most oxidation products and instrumental color values after 12 weeks of SC storage were similar to those after 4 weeks at CH conditions. However, hexanal content peaked by the end of SC storage, pointing to a potential accumulation of compounds from lipid oxidation during SC storage. CONCLUSION SC storage of pork slows down the rate of lipid and protein oxidation. However, accumulation of volatile compounds from lipid oxidation could be a limiting factor for shelf life. © 2017 Society of Chemical Industry