1. Effect of vacuum and modified atmosphere packaging on the quality of pork loin
- Author
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Sancho Bañón, Jose M. Cayuela, María Dolores Garrido, and María Dolores Gil
- Subjects
Chemistry ,General Chemistry ,Vacuum packing ,Shelf life ,Loin ,Biochemistry ,Industrial and Manufacturing Engineering ,Lipid oxidation ,Modified atmosphere ,Conditioning ,Limiting oxygen concentration ,Food science ,Food Science ,Biotechnology - Abstract
The effect of packaging in protective atmospheres on the process of lipid oxidation, colour and water retention capacity of pork loin chops during refrigerated storage was investigated. The use of modified atmospheres with a high oxygen concentration (70%) acted as a pro-oxidation factor both for fatty acids and for cholesterol (an increase of 86.4% on the initial COPS content). No significant advantages were found in the use of these atmospheres concerning the colour of the meat. Vacuum packaging was seen to be an interesting alternative in the packaging of pork, due to the fact that it increases oxidative stability, which brings about greater colour stability and therefore increases the shelf life. The only disadvantage of this type of packaging is that it increases initial weight loss (5.1% on day 2 of storage).
- Published
- 2004
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