Changes in Haem Pigments, Peroxide Value, TBARS, Free Fatty Acid Contents and Fatty Acid Composition of Muscles from Low Fat Pork Cuts during Chilled Storage

被引：3
作者：
Seong, Pil Nam [1 ]
Cho, Soo Hyun [1 ]
Kim, Jin Hyoung [1 ]
Kang, Geun Ho [1 ]
Park, Beom Young [1 ]
Lee, Jong Moon [1 ]
Kim, Dong Hoon [1 ]
机构：
[1] RDA, Natl Inst Anim Sci, Suwon 441706, South Korea
来源：
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES | 2010年 / 30卷 / 03期
关键词：
pork muscles; chilled storage; fatty acid composition; REARED IBERIAN PIGS; COLOR STABILITY; SHELF-LIFE; MEAT; SUPPLEMENTATION; IRRADIATION; IMPROVEMENT; PRODUCTS; TIME; BEEF;
D O I：
10.5851/kosfa.2010.30.3.427
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study was conducted to investigate the changes in haem pigments, peroxide value, TBARS, free fatty acid contents and fatty acid composition of five muscles from low fat pork cuts during storage at 4 degrees C for 14 d. The myoglobin contents (Oxy, Met and Total) did not change significantly (p>0.05) as storage time increased. In addition, the peroxide value did not change significantly (p>0.05), but the thiobarbituric acid reactive substances were significantly (p<0.05) upregulated during chilled storage. The total free fatty acid contents of the longissimus dorsi muscle were significantly (p<0.05) upregulated, but the saturated, unsaturated, mono-unsaturated and poly-unsaturated fatty acid composition of the muscles did not change significantly (p>0.05) during chilled storage.
引用
收藏
页码：427 / 434
页数：8
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