Irish Journal of Agricultural & Food Research >
IJAFR, volume 52, no1, 2013 >
Please use this identifier to cite or link to this item:
|Title: ||Evolution of the fatty acid composition and oxidative stability of Merino lamb meat stored under different modified atmospheres|
|Authors: ||Gutierrez, J. I.|
Tejeda, J. F.
Andres, A. I.
|Keywords: ||Fatty acid|
|Issue Date: ||2013|
|Publisher: ||Teagasc (Agriculture and Food Development Authority), Ireland|
|Citation: ||J.I. Gutiérrez, J.F. Tejeda, V. Parra and A.I. Andrés. Evolution of the fatty acid composition and oxidative stability of Merino lamb meat stored under different modified atmospheres. Irish Journal of Agricultural and Food Research, 2013, 52, 81–92|
|Series/Report no.: ||Irish Journal of Agricultural and Food Research;vol 52|
|Abstract: ||The effect of four different gas mixtures on the evolution of the fatty acid composition
of neutral lipids and polar lipids, and oxidative stability of Merino fresh lamb meat
was studied. Merino fresh lamb meat was packed under four different atmospheres
(Atmosphere 1: Air; Atmosphere 2: 70% O2 + 30% CO2; Atmosphere 3: 80% O2 + 20%
CO2; and Atmosphere 4: 30% CO2 + 69.6% Ar + 0.4% CO) and stored under refrigeration
(3±1 °C) for 12 days. Time of storage only affected the proportions of saturated
fatty acids of neutral lipids (P<0.05). There were no significant differences among gas mixtures for the fatty acid profile of neutral and polar lipids during storage (P>0.05). Malondialdehyde and hexanal concentrations were higher for the atmospheres with the highest proportion of oxygen (Atmospheres 2 and 3) indicating lower oxidative stability. The atmosphere consisting of 30% CO2 + 69.6% Ar + 0.4% CO is recommended, due to a higher oxidative stability of meat during refrigerated storage.|
|Appears in Collections:||IJAFR, volume 52, no1, 2013|
Items in T-Stor are protected by copyright, with all rights reserved, unless otherwise indicated.