2008•Journal of Food ScienceRequires access
Effects of Pork Meat Cut and Packaging Type on Lipid Oxidation and Oxidative Products during Refrigerated Storage (8 °C)
S.Y. Park, Y.J. Kim, H.C. Lee, Sang-Ho Yoo, Jae‐Han Shim, Koo Bok Chin
Open publisher page 34 citations
Abstract
Lipid oxidation and oxidative products as affected by pork meat cut, packaging method, and storage time were evaluated during refrigerated storage. Pork belly had higher pH and thiobarbituric acid reactive substance (TBARS) values than pork loin, and aerobic-packaged belly had higher TBARS than vacuum-packaged counterparts. Loin had higher free fatty acid (FFA) values than belly, and increased FFA values were observed with increased storage time. Peroxide values increased up to 7 d and decreased thereafter. Volatile compounds such as alkanes, aldehydes, ketones, and alcohols with high volatility in belly were higher than those in loin. Nonanoic acid, ethyl ester in belly, and hexadecanoic acid in loin might be considered as indices of lipid oxidation. Overall, vacuum packaging was better than aerobic packaging to retard lipid oxidation and production of oxidative products, and loin was more sensitive to lipid oxidation than belly.