Oxidative deterioration of pork during superchilling storage

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

Oxidative deterioration of pork during superchilling storage. / Pomponio, Luigi; Ruiz Carrascal, Jorge.

I: Journal of the Science of Food and Agriculture, Bind 97, Nr. 15, 2017, s. 5211-5215.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Pomponio, L & Ruiz Carrascal, J 2017, 'Oxidative deterioration of pork during superchilling storage', Journal of the Science of Food and Agriculture, bind 97, nr. 15, s. 5211-5215. https://doi.org/10.1002/jsfa.8403

APA

Pomponio, L., & Ruiz Carrascal, J. (2017). Oxidative deterioration of pork during superchilling storage. Journal of the Science of Food and Agriculture, 97(15), 5211-5215. https://doi.org/10.1002/jsfa.8403

Vancouver

Pomponio L, Ruiz Carrascal J. Oxidative deterioration of pork during superchilling storage. Journal of the Science of Food and Agriculture. 2017;97(15):5211-5215. https://doi.org/10.1002/jsfa.8403

Author

Pomponio, Luigi ; Ruiz Carrascal, Jorge. / Oxidative deterioration of pork during superchilling storage. I: Journal of the Science of Food and Agriculture. 2017 ; Bind 97, Nr. 15. s. 5211-5215.

Bibtex

@article{959a0c85d9044fadb83dadabf7ac986e,
title = "Oxidative deterioration of pork during superchilling storage",
abstract = "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.",
keywords = "Cold storage, Hexanal, Instrumental color, Long-distance shipping, Rancidity, Superchilling, Thiols",
author = "Luigi Pomponio and {Ruiz Carrascal}, Jorge",
year = "2017",
doi = "10.1002/jsfa.8403",
language = "English",
volume = "97",
pages = "5211--5215",
journal = "Journal of the Science of Food and Agriculture",
issn = "0022-5142",
publisher = "JohnWiley & Sons Ltd",
number = "15",

}

RIS

TY - JOUR

T1 - Oxidative deterioration of pork during superchilling storage

AU - Pomponio, Luigi

AU - Ruiz Carrascal, Jorge

PY - 2017

Y1 - 2017

N2 - 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.

AB - 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.

KW - Cold storage

KW - Hexanal

KW - Instrumental color

KW - Long-distance shipping

KW - Rancidity

KW - Superchilling

KW - Thiols

U2 - 10.1002/jsfa.8403

DO - 10.1002/jsfa.8403

M3 - Journal article

C2 - 28452152

AN - SCOPUS:85021423833

VL - 97

SP - 5211

EP - 5215

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

IS - 15

ER -

ID: 180790359