کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8981121 | 1108139 | 2005 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of Antioxidant (α-Tocopherol and Ascorbic Acid) Fortification on Light-Induced Flavor of Milk
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کلمات کلیدی
TOCASCTBARSGC-OGC-MS - کروماتوگرافی گازی-طیف سنج جرمیα-Tocopherol - α-توکوفرولAscorbic acid - آسکوربیک اسیدAntioxidant - آنتی اکسیدانLipid oxidation - اکسیداسیون لیپیدیMilk - شیرAlternative Hypothesis - فرضیه جایگزینNull hypothesis - فرضیه صفرthiobarbituric acid reactive substances - مواد واکنش پذیر اسید تیوباربیتوریکgas chromatography-olfactometry - کروماتوگرافی گاز - الفات سنجیGas Chromatography-Mass Spectrometry - گاز کروماتوگرافی-اسپکترومتری جرمی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The effectiveness of added antioxidants against oxidation off-flavor development in light-exposed milk was evaluated using sensory and chemical analysis. Sensory testing for similarity showed no perceivable difference between control milk and milk with added (1) 0.05% α-tocopherol (TOC) and (2) 0.025% α-tocopherol and 0.025% ascorbic acid (TOC/ASC), but did demonstrate a perceivable difference when adding (3) 0.05% ascorbic acid (ASC) alone. Subsequently, sensory testing for difference showed a significant difference in oxidation off-flavor between light-exposed control milk and light-exposed milk with added TOC/ASC, whereas milk fortified with TOC was not different from control. Gas chromatography-olfactometry showed that more aroma-active flavor compounds were observed in light-exposed milk treated with TOC and TOC/ASC than light-exposed milk with no added antioxidants. The thiobarbituric acid reactive substances (TBARS) test verified chemically the extent of oxidation in control and antioxidant-treated milk samples. Milk that was exposed to light for 10 h showed a significantly higher TBARS value (0.92 ± 0.09 mg/kg) than milk that was protected from light (0.59 ± 0.184 mg/kg), or milk that was treated with TOC/ASC (0.26 ± 0.092 mg/kg). Direct addition of low levels of antioxidants (TOC/ASC) to milk protected its flavor over 10 h of light exposed storage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 88, Issue 3, March 2005, Pages 872-880
Journal: Journal of Dairy Science - Volume 88, Issue 3, March 2005, Pages 872-880
نویسندگان
M. van Aardt, S.E. Duncan, J.E. Marcy, T.E. Long, S.F. O'Keefe, S.R. Nielsen-Sims,