Effect of frozen storage on lipids and lipolytic activities on the longissimus dorsi muscle of the pig
Hernandez, P. | Navarro, J. | Toldra, F.
Samples of longissimus dorsi muscle from pig were vacuum-packed and stored at -18 °C for a 6-month period. The quantity of total lipids, non-polar lipids, phospholipids and cholesterol remained unchanged during storage. However, there was a decrease (1,4%) in the polyunsaturated fatty acid percentage of the phospholipid fraction after 6 month of frozen storage, mainly due to the decrease in linoleic fatty acid. Neverless, there was no change in fatty acid composition of the non-polar lipid fraction. Phosphatidylethanolamine was the phospholipid most affected during the frozen storage, with a significant decrease from an initial percentage of 26,6% to 23,0% after 6 months of storage. Important activities of muscle lipolytic enzymes were still recovered after the storage, which explains the continuous release of free fatty acids reported during the process, with a net increase of 50,6 mg/100g dry matter. The highest release of free fatty acids was reported during the 1st month of frozen storage.Show more [+] Less [-]