Oxidative deterioration of pork during superchilling storage: Oxidative deterioration of pork during superchilling storage

Luigi Pomponio, Jorge Ruiz-Carrascal (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

7 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)5211-5215
Number of pages5
JournalJournal of the Science of Food and Agriculture
Volume97
Issue number15
DOIs
Publication statusPublished - Dec 2017
MoE publication typeA1 Journal article-refereed

Keywords

  • cold storage
  • hexanal
  • instrumental color
  • long-distance shipping
  • rancidity
  • superchilling
  • thiols

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