Abstract
Samples of longissimus dorsi muscle from pigs 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 months of frozen storage, mainly due to the decrease in linoleic fatty acid. Nevertheless, 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 intial 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/100 g dry matter. The highest release of free fatty acids was reported during the 1st month of frozen storage. At the 6th month of frozen storage the compositions of both the free fatty acid and phospholipid fractions were similar. With respect to oxidation, the thiobarbituric acid test number showed a slight increase during the process while the peroxide value remained unchanged.
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