Calidad y perfil de ácidos grasos del lomo de cerdo congelado

• V. Alonso ^[1] ; J. Tenas ^[1] ; E. Muela ^[1] ; P. Roncalés ^[1] ; J.A. Beltrán ^[1]
  1. [1] Universidad de Zaragoza

     Universidad de Zaragoza

     Zaragoza, España

     
• Localización: XV Jornadas sobre Producción Animal: 14 y 15 de mayo de 2013, Zaragoza / Jorge Hugo Calvo Lacosta (aut.), Isabel Casasús Pueyo (aut.), Margalida Joy Torrens (aut.), Javier Álvarez Rodríguez (aut.), Luis Varona Aguado (aut.), Begoña Panea Doblado (aut.), Carlos Calvete Margolles (aut.), Joaquín Balcells Teres (aut.), Vol. 2, 2013, ISBN 978-84-695-7684-7, págs. 694-696
• Idioma: español
• Títulos paralelos:
  • Quality and fatty acid composition on frozen pork loin
• Enlaces
  • Texto Completo Libro  1 (pdf)   2 (pdf) 
• Resumen

  • The objective of this study was to investigate the effect of frozen long-storage duration (two years) on pork quality and intramuscular fatty acid composition in loin. The experiment was conducted with 43 entire male pigs (Pietrain×(Landrace×Large White)) which were fed a basal diet without added fat (control diet) or supplemented with different sources of fat: animal fat (1%, 3%), soyabean oil (1%) and calcium soaps of palm oil (1%). In this study only the effect of frozen storage duration is presented. pH values and 24- and 48-h drip loss percentages were higher (p 0.001) in 2-years frozen pork than unfrozen pork, but colour parameters (a* and b* values) were lower (p 0.001) in frozen pork. The percentage of intramuscular fat and total saturated and monounsaturated fatty acids were significantly higher in 2-years frozen pork, whereas this group was the lowest values in the concentration of polyunsaturated fatty acids. The worst n-6/n-3 and PUFA/SFA ratios values was found in 2-years frozen pork. In conclusion, 2-years frozen storage modified pork characteristics and intramuscular fatty acid profile in this study.