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Analysis of institutional authors

Hernandez, PAuthor

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January 23, 2025
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Effect of frozen storage on lipids and lipolytic activities in the longissimus dorsi muscle of the pig

Publicated to: ZEITSCHRIFT FÜR LEBENSMITTEL-UNTERSUCHUNG UND -FORSCHUNG (EUROPEAN FOOD RESEARCH AND TECHNOLOGY). 208 (2): 110-115 - 1999-01-01 208(2), DOI: 10.1007/s002170050385

Authors:

Hernández, P; Navarro, J; Toldrá, F
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Affiliations

- Author

Abstract

Samples of longissimus dorsi muscle from pigs were vacuum-packed and stored at -18 degrees 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 fret: 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 Ist 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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Keywords

Buffalo meatCholesterol oxidationCookingDry-cured hamFatty-acid compositionFrozen storageLipolysisOxidatioPhospholipidsPork muscleProductsRancidityTriglyceridesValue

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal ZEITSCHRIFT FÜR LEBENSMITTEL-UNTERSUCHUNG UND -FORSCHUNG (EUROPEAN FOOD RESEARCH AND TECHNOLOGY) due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 1999, it was in position 22/91, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

Independientemente del impacto esperado determinado por el canal de difusión, es importante destacar el impacto real observado de la propia aportación.

Según las diferentes agencias de indexación, el número de citas acumuladas por esta publicación hasta la fecha 2026-04-02:

  • WoS: 27
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Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2026-04-02:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 16 (PlumX).
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Leadership analysis of institutional authors

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (Hernández Pérez, Maria del Pilar) .

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