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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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2014-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1510 |
| _version_ | 1818461919273549824 |
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| author | I. García-Márquez M. Narváez-Rivas E. Gallardo J. A. Ordoñez M. León-Camacho |
| author_facet | I. García-Márquez M. Narváez-Rivas E. Gallardo J. A. Ordoñez M. León-Camacho |
| author_sort | I. García-Márquez |
| collection | DOAJ |
| description | 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 treatment of the distinct variables showed that minor differences were found in some cholesterol oxidation products of fresh loin due to storage temperature, packaging method and storage time. No effect of irradiation (up to 2 KGy) on the COP amount was found, concluding that E-beam can be a useful tool to extend the shelf-life of fresh and marinated loin without changes in the COP fraction. |
| first_indexed | 2024-12-14T23:53:47Z |
| format | Article |
| id | doaj.art-9205e4b31b044f8fa9b228a79a48fe13 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-14T23:53:47Z |
| publishDate | 2014-12-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-9205e4b31b044f8fa9b228a79a48fe132022-12-21T22:43:10ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142014-12-01654e045e04510.3989/gya.04651411478Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storageI. García-Márquez0M. Narváez-Rivas1E. Gallardo2J. A. Ordoñez3M. León-Camacho4Department of Nutrition, Bromatology and Food Technology Faculty of Veterinary, University ComplutenseLipid Characterization and Quality Department. Instituto de la Grasa (C.S.I.C.)Lipid Characterization and Quality Department. Instituto de la Grasa (C.S.I.C.)Department of Nutrition, Bromatology and Food Technology Faculty of Veterinary, University ComplutenseLipid Characterization and Quality Department. Instituto de la Grasa (C.S.I.C.)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 treatment of the distinct variables showed that minor differences were found in some cholesterol oxidation products of fresh loin due to storage temperature, packaging method and storage time. No effect of irradiation (up to 2 KGy) on the COP amount was found, concluding that E-beam can be a useful tool to extend the shelf-life of fresh and marinated loin without changes in the COP fraction.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1510cholesterol oxidation productse-beam irradiationfresh loinintramuscular fatmarinated loinpackaging |
| spellingShingle | I. García-Márquez M. Narváez-Rivas E. Gallardo J. A. Ordoñez M. León-Camacho 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 Grasas y Aceites cholesterol oxidation products e-beam irradiation fresh loin intramuscular fat marinated loin packaging |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | cholesterol oxidation products e-beam irradiation fresh loin intramuscular fat marinated loin packaging |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1510 |
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