Estabilidad oxidativa y microbiológica de carne de cerdo envasada en atmósfera protectora previa congelación durante un año

• V. Alonso ^[1] ; M. Bellés ^[1] ; J.B. Calanche ^[1] ; P. Roncales ^[1] ; .J.A. Beltran ^[1]
  1. [1] Universidad de Zaragoza

     Universidad de Zaragoza

     Zaragoza, España

     
• Localización: XVI Jornadas sobre Producción Animal: 19 y 20 de mayo de 2015, Zaragoza / Javier Álvarez Rodríguez (aut.), Begoña Panea Doblado (aut.), Jorge Hugo Calvo Lacosta (aut.), Mireia Blanco Alibés (aut.), José Alfonso Abecia Martínez (aut.), Daniel Villalba Mata (aut.), María Ángeles Latorre Górriz (aut.), Vol. 2, 2015, ISBN 978-84-606-7969-1, págs. 717-719
• Idioma: español
• Títulos paralelos:
  • Oxidative and microbial stability of chilled pork packaged in modified atmosfere following one year frozen storage
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• Resumen

  • The objective of this study was to investigate the behavior of pork packaged during 9 days in modified atmosphere (70% O2/30% CO2) following one year frozen storage on colour stability, lipid oxidation, microbial counts and intramuscular fatty acid profile. This study was conducted with 18 entire male pigs from two different crosses: P×(LR×LW) and P×(LR×D). One year frozen pork, thawed and then packaged in modified atmosphere trays at 4ºC throughout a 9 days display period showed significant changes in meat quality parameters, increasing lightness (L*) and lipid oxidation values and decreasing redness (a *) on the last day; meanwhile, exudative losses percentage had higher values throughout all display period. Microbial counts started to increase in the last days of storage. Furthermore, there were found significant differences in the percentage of some long chain fatty acids, which were decreasing throughout storage, equally the percentage of En-3 and PUFA/SFA ratio decreased.