Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage
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 o...
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2013-03-01
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doaj-55d5d0a9deb042a999e70648b7e127ae2021-05-05T07:28:20ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142013-03-0164171410.3989/gya.0843121370Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storageI. García-Márquez0M. Narváez-Rivas1E. Gallardo2C. M. Cabeza3M. León-Camacho4Department of Nutrition, Bromatology and Food Technology Faculty of Veterinary, University ComplutenseFood Characterization and Quality Department. Instituto de la Grasa (C.S.I.C.)Food Characterization and Quality Department. Instituto de la Grasa (C.S.I.C.)Department of Nutrition, Bromatology and Food Technology Faculty of Veterinary, University ComplutenseFood Characterization and Quality Department. Instituto de la Grasa (C.S.I.C.)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.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1401e-beamfreshhplcirradiationmarinatedpackagingphospholipid classespork loin |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
I. García-Márquez M. Narváez-Rivas E. Gallardo C. M. Cabeza M. León-Camacho |
spellingShingle |
I. García-Márquez M. Narváez-Rivas E. Gallardo C. M. Cabeza M. León-Camacho Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage Grasas y Aceites e-beam fresh hplc irradiation marinated packaging phospholipid classes pork loin |
author_facet |
I. García-Márquez M. Narváez-Rivas E. Gallardo C. M. Cabeza M. León-Camacho |
author_sort |
I. García-Márquez |
title |
Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage |
title_short |
Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage |
title_full |
Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage |
title_fullStr |
Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage |
title_full_unstemmed |
Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage |
title_sort |
changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage |
publisher |
Consejo Superior de Investigaciones Científicas |
series |
Grasas y Aceites |
issn |
0017-3495 1988-4214 |
publishDate |
2013-03-01 |
description |
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. |
topic |
e-beam fresh hplc irradiation marinated packaging phospholipid classes pork loin |
url |
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1401 |
work_keys_str_mv |
AT igarciamarquez changesinthephospholipidfractionofintramuscularfatfromporkloinfreshandmarinatedwithdifferentirradiationandpackagingduringstorage AT mnarvaezrivas changesinthephospholipidfractionofintramuscularfatfromporkloinfreshandmarinatedwithdifferentirradiationandpackagingduringstorage AT egallardo changesinthephospholipidfractionofintramuscularfatfromporkloinfreshandmarinatedwithdifferentirradiationandpackagingduringstorage AT cmcabeza changesinthephospholipidfractionofintramuscularfatfromporkloinfreshandmarinatedwithdifferentirradiationandpackagingduringstorage AT mleoncamacho changesinthephospholipidfractionofintramuscularfatfromporkloinfreshandmarinatedwithdifferentirradiationandpackagingduringstorage |
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1721470196732919808 |