Oxidative deterioration of pork during superchilling storage

• DOI: 10.1002/jsfa.8403
• Publication Date: 2017-04-28T06:16:48Z
• Authors: Luigi Pomponio; Jorge Ruiz‐Carrascal
• Keywords: Lipid Oxidation; Limiting; Food Preservation

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 address the oxidative changes taking place pork loins during prolonged storage SC temperature. Loins were stored either chilling (CH) conditions (2–4 °C) for 4 weeks or temperature (around −1 12 weeks. RESULTS Storage diminished rate of lipid and protein oxidation discoloration loins, so that final levels most products instrumental color values after similar those CH conditions. However, hexanal content peaked by end storage, pointing potential accumulation compounds from storage. CONCLUSION slows down oxidation. volatile could be limiting factor © 2017 Society Chemical Industry