Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage

• Autores: Irene García Márquez, Mónica Narváez Rivas, Elisa Gallardo Villén, C.M. Cabeza, Manuel León Camacho
• Localización: Grasas y aceites, ISSN-e 1988-4214, ISSN 0017-3495, Vol. 64, Nº 3, 2013, págs. 250-263
• Idioma: inglés
• Enlaces
  • Texto completo
• Dialnet Métricas: 1 Cita
• Resumen

  • The analysis of volatile compounds by gas chromatography- mass spectrometry after extraction by purge and trap has been used to investigate the volatile compounds of fresh and marinated pork loin after E-beam treatmet as a function of packaging type (air, vacuum and modified atmosphere), radiation dose (1 and 2 kGy) and storage temperature (4 and 8 °C). Major differences were found between fresh and marinated samples but, in general, only minor differences were found in the volatile compounds of both types of loin due to storage temperature, packaging method and doses of irradiation. It is concluded that the application of E-beam is a very useful way to extend the shelflife of fresh and marinated pork loin with no changes in the odor of the products.