Oxidative stability of ultra high temperature milk enriched in conjugated linoleic acid and trans-vaccenic acid

被引：11
|
作者：
Martinez-Monteagudo, Sergio I. [1 ,2 ]
Leal-Davila, Metzeri [1 ]
Curtis, Jonathan M. [1 ]
Saldana, Marleny D. A. [1 ]
机构：
[1] Univ Alberta, Dept Agr Food & Nutr Sci, Edmonton, AB, Canada
[2] Ohio State Univ, Dept Food Sci & Technol, Columbus, OH 43210 USA
来源：
INTERNATIONAL DAIRY JOURNAL | 2015年 / 43卷
基金：
加拿大自然科学与工程研究理事会;
关键词：
DAIRY-PRODUCTS; FAT; AUTOXIDATION; KINETICS; ISOMERS; FRACTION; IMPACT; CLA;
D O I：
10.1016/j.idairyj.2014.11.009
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Milk naturally enriched in conjugated linoleic acid (CLA) and trans-vaccenic acid (TVA) was ultra high temperature (UHT)-treated at 125-145 degrees C for 2-20 s and stored at 4 and 25 degrees C for up to 120 d. The oxidative stability of treated enriched milk was evaluated in terms of changes on the contents of CLA and TVA, dissolved oxygen, hydroperoxides, thiobarbituric acid reactive substance (TBARS) and formation of volatiles. After UHT treatment, more than 78% of CLA and 87% of TVA remained. After 15 d of storage at 25 degrees C, the CLA and TVA were relatively stable with values in the range of 67-75 and 63-73%, respectively. During storage, CLA oxidized faster than TVA, independently of the UHT treatment and storage conditions. Heptanal was the most abundant volatile resulting from UHT processing and a potential suitable marker for heat treatment of milk rich in CLA and TVA. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：70 / 77
页数：8
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