Quantification of lipolysis and lipid oxidation during cold storage of yogurts produced from milk treated by ultra-high pressure homogenization

被引：34

作者：

Serra, M. ^{[1
]}

Trujillo, A. J. ^{[1
]}

Pereda, J. ^{[1
]}

Guamis, B. ^{[1
]}

Ferragut, V. ^{[1
]}

机构：

[1] Univ Autonoma Barcelona, Fac Vet, Dept Ciencia Anim & Aliments, CERPTA,XaRTA,XiT, Bellaterra 08193, Spain

来源：

JOURNAL OF FOOD ENGINEERING | 2008年 / 89卷 / 01期

关键词：

ultra-high pressure homogenization; lipolysis; lipid oxidation; yogurt;

D O I：

10.1016/j.jfoodeng.2008.04.010

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The degree of lipolysis and lipid oxidation in yogurts from UHPH-treated milk was investigated because of their potential impact on the final flavour of the product. Yogurts were prepared from milks that were UHPH-treated at 200 and 300 MPa at 30 degrees C and 40 degrees C, and compared to yogurts prepared from milk that was heat-treated at 90 degrees C for 90 s, homogenized at 15 MPa and enriched with 3% of skim milk powder. Results showed that the degree of lipolysis was similar between all samples, excepting those from UHPH-treated milk at 200 MPa at 30 degrees C. Lipid oxidation did not take place to a great extent in any sample thanks to the storage conditions; however, malondialdehyde was detected in higher amounts in yogurts from the heat-treated milk. (c) 2008 Elsevier Ltd. All rights reserved.

引用

收藏

页码：99 / 104

页数：6

相关论文

共 48 条

[1] Antimutagenicity of yogurt [J].

Bakalinsky, AT ;

Nadathur, SR ;

Carney, JR ;

Gould, SJ .

MUTATION RESEARCH-FUNDAMENTAL AND MOLECULAR MECHANISMS OF MUTAGENESIS, 1996, 350 (01) :199-200

[2] The manufacture of set-type natural yoghurt containing different oils .1. Compositional quality, microbiological evaluation and sensory properties [J].

Barrantes, E ;

Tamime, AY ;

Sword, AM ;

Muir, DD ;

Kalab, M .

INTERNATIONAL DAIRY JOURNAL, 1996, 6 (8-9) :811-826

[3] Production of flavour compounds by yogurt starter cultures [J].

Beshkova, D ;

Simova, E ;

Frengova, G ;

Simov, Z .

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY, 1998, 20 (3-4) :180-186

[4] Conjugated linoleic acid and fatty acid composition of yogurt produced from milk of cows fed soy oil and conjugated linoleic acid [J].

Boylston, TD ;

Beitz, DC .

JOURNAL OF FOOD SCIENCE, 2002, 67 (05) :1973-1978

[5] Inactivation of two strains of Escherichia coli inoculated into whole and skim milk by ultrahigh-pressure homogenisation [J].

Brinez, Wilfido Jose ;

Roig-Sagues, Artur X. ;

Manuela Hernandez-Herrero, M. ;

Guamis-Lopez, Buenaventura .

LAIT, 2006, 86 (03) :241-249

[6] Detection and impact of protease and lipase activities in milk and milk powders [J].

Chen, L ;

Daniel, RM ;

Coolbear, T .

INTERNATIONAL DAIRY JOURNAL, 2003, 13 (04) :255-275

[7] Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge [J].

Collins, YF ;

McSweeney, PLH ;

Wilkinson, MG .

INTERNATIONAL DAIRY JOURNAL, 2003, 13 (11) :841-866

[8] The Diversity of Potential Cheese Ripening Characteristics of Lactic Acid Starter Bacteria: 2. The Levels and Subcellular Distributions of Peptidase and Esterase Activities [J].

Crow, Vaughan L. ;

Holland, Ross ;

Pritchard, Graham G. ;

Coolbear, Tim .

INTERNATIONAL DAIRY JOURNAL, 1994, 4 (08) :723-742

[9] Significance of frictional heating for effects of high pressure homogenisation on milk [J].

Datta, N ;

Hayes, MG ;

Deeth, HC ;

Kelly, AL .

JOURNAL OF DAIRY RESEARCH, 2005, 72 (04) :393-399

[10]

DEETH HG, 2002, LIPOLYSIS ENCY DAIRY, P1595

← 1 2 3 4 5 →