European Food Research and Technology

, Volume 242, Issue 12, pp 2119–2127 | Cite as

Changes in physicochemical properties and fatty acid composition of pork following long-term frozen storage

  • Verónica Alonso
  • Erica Muela
  • Javier Tenas
  • Juan Benito Calanche
  • Pedro Roncalés
  • José A. BeltránEmail author
Original Paper


The objective of this study was to investigate the effect of long-term frozen storage (2 years) of pork on colour stability, lipid and protein oxidation, drip/thawing losses and intramuscular fatty acid composition, as well as to examine the relationships among them. Pork quality parameters were significantly altered by frozen storage during 2 years, causing an increase in pH values, drip and thawing losses and metmyoglobin percentage, and a decrease in colour indices (a* and b* values) and oxymyoglobin percentage. The percentage of intramuscular fat and total saturated and monounsaturated fatty acids were significantly higher in pork after 2 years of storage at −20 °C, whereas it had the lowest values of polyunsaturated fatty acids, especially n-3 long chain fatty acids. Furthermore, the relationships among colour stability, lipid and protein oxidation, thawing losses and fatty acid profile revealed the complex interrelations generated during frozen storage.


Freezing Colour stability Fatty acid composition Protein and lipid oxidation 



The authors thank UVE S.A. for samples. We also thank the Animal Production personnel at the Faculty of Veterinary Science and especially Prof. M.M. Campo for their scientific assistance.

Compliance with ethical standards

Conflict of interest


Compliance with ethics requirements

Research involving animals.


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Copyright information

© Springer-Verlag Berlin Heidelberg 2016

Authors and Affiliations

  • Verónica Alonso
    • 1
  • Erica Muela
    • 1
  • Javier Tenas
    • 1
  • Juan Benito Calanche
    • 1
  • Pedro Roncalés
    • 1
  • José A. Beltrán
    • 1
    Email author
  1. 1.Departamento de Producción Animal y Ciencia de los AlimentosUniversidad de ZaragozaZaragozaSpain

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