Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 97, Issue 15, Pages 5211-5215Publisher
WILEY
DOI: 10.1002/jsfa.8403
Keywords
superchilling; long-distance shipping; cold storage; rancidity; thiols; hexanal; instrumental color
Funding
- Ministry of Food, Agriculture and Fisheries [Globalmeat: 34009-13-0699]
- Norma & Frode S. Foundation
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BACKGROUNDIn superchilling (SC), meat is kept at temperatures around 1 degrees C below its initial freezing point, leading to a significant increase in shelf life. This study aimed to address the oxidative changes taking place in pork loins during prolonged storage at SC temperature. Loins were stored either at chilling (CH) conditions (2-4 degrees C) for 4 weeks or at SC temperature (around -1 degrees C) for 12 weeks. RESULTSStorage at SC temperature diminished the rate of lipid and protein oxidation and discoloration in pork loins, so that final levels of most oxidation products and instrumental color values after 12 weeks of SC storage were similar to those after 4 weeks at CH conditions. However, hexanal content peaked by the end of SC storage, pointing to a potential accumulation of compounds from lipid oxidation during SC storage. CONCLUSIONSC storage of pork slows down the rate of lipid and protein oxidation. However, accumulation of volatile compounds from lipid oxidation could be a limiting factor for shelf life. (c) 2017 Society of Chemical Industry
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