Oxidative changes in lipids in frozen pork meat during storage | Oksidativne promene na lipidima smrznutog svinjskog mesa tokom skladištenja
2009
Petrović, Lj., Tehnološki fakultet, Novi Sad (Serbia) | Šojić, B., Tehnološki fakultet, Novi Sad (Serbia) | Mandić, A., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Tasić, T., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Džinić, N., Tehnološki fakultet, Novi Sad (Serbia) | Tomović, V., Tehnološki fakultet, Novi Sad (Serbia) | Ivanović, S., Naučni institut za veterinarstvo Srbije, Beograd (Serbia) | Savatić, S., Tehnološki fakultet, Novi Sad (Serbia)
On the basis of the obtained results, it is possible to conclude that there were no oxidative changes in first three months of storage of pork at -20 deg C. The oxidative changes observed up to 6 months of storage are considered as acceptable, however, the longer storage periods resulted in significant increase of lipid peroxidation. The content of cholesterol in investigated samples of meat from 3rd, 4th and 5th category during storage till 12 months slowly decreased, and had the same trend for all meat categories. The obtained results confirme that the degree of lipid peroxidation depends on the storage time and fat content of meat and point to necessity for harmonization of national regulations with the international ones.
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