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dc.contributor.authorGutierrez, J. I.*
dc.contributor.authorTejeda, J. F.*
dc.contributor.authorParra, V.*
dc.contributor.authorAndres, A. I.*
dc.date.accessioned2013-11-18T17:14:05Z
dc.date.available2013-11-18T17:14:05Z
dc.date.issued2013
dc.identifier.citationJ.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, 81–92en_GB
dc.identifier.issn0791-6833
dc.identifier.urihttp://hdl.handle.net/11019/452
dc.descriptionpeer-revieweden_GB
dc.description.abstractThe 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.en_GB
dc.description.sponsorshipJunta de Extremaduraen_GB
dc.language.isoenen_GB
dc.publisherTeagasc (Agriculture and Food Development Authority), Irelanden_GB
dc.relation.ispartofseriesIrish Journal of Agricultural and Food Research;vol 52
dc.subjectFatty aciden_GB
dc.subjectLamb meaten_GB
dc.subjectModified atmosphereen_GB
dc.subjectOxidationen_GB
dc.titleEvolution of the fatty acid composition and oxidative stability of Merino lamb meat stored under different modified atmospheresen_GB
dc.typeArticleen_GB
refterms.dateFOA2018-01-12T07:47:39Z


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