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

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

A study of the effect of E-beam (1 and 2 kGy) on the cholesterol oxidation product (COP) composition of fresh and marinated pork loin stored at 4 and 8 °C under different atmospheres (air, vacuum and carbon dioxide enriched ) has been carried out for the first time. The combined statistical treatmen...

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Bibliographic Details
Main Authors: I. García-Márquez, M. Narváez-Rivas, E. Gallardo, J. A. Ordoñez, M. León-Camacho
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 2014-12-01
Series:Grasas y Aceites
Subjects:
cholesterol oxidation products
e-beam irradiation
fresh loin
intramuscular fat
marinated loin
packaging
Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1510

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http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1510

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