Effect of ultrasonication on microbiological, chemical and sensory properties of raw, thermized and pasteurized milk (Journal article)

Chouliara, E./ Georgogianni, K. G./ Kanellopoulou, N./ Kontominas, M. G.

The combined effect of ultrasonication and heat treatment on microbiological, chemical and sensory properties of raw, thermized and pasteurized milk was studied. Microbiological parameters monitored included total viable counts and psychrotrophs, chemical parameters included thiobarbituric acid and volatiles determination and sensory evaluation included the monitoring of odour and taste as a function of storage time. Results showed a 1-2.1 log cfu mL(-1) reduction in total viable counts and psychrotrophs for raw, thermized and pasteurized milk up to 6 days of storage. For raw and pasteurized milk ultrasonication resulted in a taste score equal to or lower than that of untreated milk. However, thermized milk, ultrasonicated for 2 min gave a higher taste score than its untreated counter part on day 4 of storage. With regard to lipid oxidation, malondialdehyde ranged between 1.20 and 1.95 mg kg(-1). Finally, volatile compounds identified in all samples were mainly products of lipid oxidation that increased in concentration with sonication and storage time. (C) 2010 Elsevier Ltd. All rights reserved.
Institution and School/Department of submitter: Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας
Keywords: packaging material,oxidized flavor,shelf-life,ultrasound,acid,volatiles,oxidation
URI: https://olympias.lib.uoi.gr/jspui/handle/123456789/10548
ISSN: 0958-6946
Link: <Go to ISI>://000276123200001
Appears in Collections:Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά)

Files in This Item:
File Description SizeFormat 
Chouliara-2010-Effect of ultrasonic.pdf156.52 kBAdobe PDFView/Open    Request a copy

 Please use this identifier to cite or link to this item:
  This item is a favorite for 0 people.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.