title: Effect of frozen storage and protective packaging on lipid oxidation in pork backfat with slightly increased levels of polyenoic fatty acids.
abstract: Backfats with slightly increased levels of polyenoic fatty acids (up to about 15·0%) were obtained by fattening pigs with diets containing increasing amounts of corn cob mix (an ensiled corn and cob mixture). The diet with the highest CCM content was also supplemented with 100ppm dl-α-tocopheryl acetate. Cuts of backfat were stored up to 9 months at -20°C in the dark, packed under vacuum (Suprovac bags) and in polyethylene pouches. During and after storage no evidence of rancidity was observed for any of the samples. With regard to lipid oxidation, no significant advantage of sealing under vacuum, compared with packaging in polyethylene pouches, was observed. Lipids in the backfats produced on the diet supplemented with dl-α-tocopheryl acetate appeared slightly more stable towards oxidation than the fats obtained with the regular diet. However, as a shelf life of over 9 months at -20°C for packaged backfat is considered quite acceptable, supplementation of the rations with dl-α-tocopheryl acetate for this commodity does not appear recommendable.
authors: Department of the Science of Food of Animal Origin, Meat Technology Section, Faculty of Veterinary Medicine, University of Utrecht, PO Box 80175, 3508 TD Utrecht, The Netherlands.
authors: J H
authors: JH
authors: Houben
authors: B
authors: B
authors: Krol