Assessment of the quality of refrigerated and frozen pork by multivariate exploratory techniques

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dc.creatorFlávia Beatriz Custódio
dc.creatorMilton Cabral de Vasconcelos-Neto
dc.creatorKarine Helena Theodoro
dc.creatorRenan Campos Chisté
dc.creatorMaria Beatriz de Abreu Glória
dc.date.accessioned2022-03-30T19:50:15Z
dc.date.accessioned2025-09-09T00:25:23Z
dc.date.available2022-03-30T19:50:15Z
dc.date.issued2018-05
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.meatsci.2018.01.004
dc.identifier.issn03091740
dc.identifier.urihttps://hdl.handle.net/1843/40630
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofMeat Science
dc.rightsAcesso Aberto
dc.subjectCarne
dc.subjectPorco
dc.subjectRefrigeração
dc.subject.otherPrincipal component analysis
dc.subject.otherHierarchical cluster analysis
dc.subject.otherBiogenic amines
dc.subject.otherPolyamines
dc.subject.otherStorage
dc.subject.otherQuality
dc.subject.otherSafety
dc.subject.otherMeat
dc.titleAssessment of the quality of refrigerated and frozen pork by multivariate exploratory techniques
dc.typeArtigo de periódico
local.citation.epage14
local.citation.spage7
local.citation.volume139
local.description.resumoPork loin and leg were evaluated 24 h after slaughter and during refrigerated (5 °C) and frozen storage for microbial counts, pH, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and bioactive amines. Spermine was the prevalent amine in fresh pork loin and leg, followed by spermidine and agmatine. During refrigerated storage, pH, TVB-N, mesophilic and psychrotrophic counts increased and no changes (p < 0.05) were observed on polyamines; however putrescine, cadaverine and histamine were produced and accumulated throughout storage. Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) for all parameters indicated a shelf life of 8 days for both cuts, which was also coherent with safety regarding histamine levels. During frozen storage, there was no change on amines and pH, TVB-N decreased, and TBARS increased. None biogenic amine was produced. PCA and HCA were not able to classify frozen pork based on the analyzed parameters; however, a shelf life of 90 days was suggested for the frozen cuts based on lipid oxidation.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0309174017311464

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