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Changes in physicochemical properties and fatty acid composition of pork following long-term frozen storage

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Abstract

The objective of this study was to investigate the effect of long-term frozen storage (2 years) of pork on colour stability, lipid and protein oxidation, drip/thawing losses and intramuscular fatty acid composition, as well as to examine the relationships among them. Pork quality parameters were significantly altered by frozen storage during 2 years, causing an increase in pH values, drip and thawing losses and metmyoglobin percentage, and a decrease in colour indices (a* and b* values) and oxymyoglobin percentage. The percentage of intramuscular fat and total saturated and monounsaturated fatty acids were significantly higher in pork after 2 years of storage at −20 °C, whereas it had the lowest values of polyunsaturated fatty acids, especially n-3 long chain fatty acids. Furthermore, the relationships among colour stability, lipid and protein oxidation, thawing losses and fatty acid profile revealed the complex interrelations generated during frozen storage.

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Acknowledgments

The authors thank UVE S.A. for samples. We also thank the Animal Production personnel at the Faculty of Veterinary Science and especially Prof. M.M. Campo for their scientific assistance.

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Authors and Affiliations

  1. Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet 177, 50013, Zaragoza, Spain

    Verónica Alonso, Erica Muela, Javier Tenas, Juan Benito Calanche, Pedro Roncalés & José A. Beltrán

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  1. Verónica Alonso
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  2. Erica Muela
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  3. Javier Tenas
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  4. Juan Benito Calanche
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  5. Pedro Roncalés
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  6. José A. Beltrán
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Correspondence to José A. Beltrán.

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Alonso, V., Muela, E., Tenas, J. et al. Changes in physicochemical properties and fatty acid composition of pork following long-term frozen storage. Eur Food Res Technol 242, 2119–2127 (2016). https://doi.org/10.1007/s00217-016-2708-y

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  • DOI: https://doi.org/10.1007/s00217-016-2708-y

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