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.

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dc.contributor.authorChouliara, E.en
dc.contributor.authorGeorgogianni, K. G.en
dc.contributor.authorKanellopoulou, N.en
dc.contributor.authorKontominas, M. G.en
dc.date.accessioned2015-11-24T16:57:11Z-
dc.date.available2015-11-24T16:57:11Z-
dc.identifier.issn0958-6946-
dc.identifier.urihttps://olympias.lib.uoi.gr/jspui/handle/123456789/10548-
dc.rightsDefault Licence-
dc.subjectpackaging materialen
dc.subjectoxidized flavoren
dc.subjectshelf-lifeen
dc.subjectultrasounden
dc.subjectaciden
dc.subjectvolatilesen
dc.subjectoxidationen
dc.titleEffect of ultrasonication on microbiological, chemical and sensory properties of raw, thermized and pasteurized milken
heal.typejournalArticle-
heal.type.enJournal articleen
heal.type.elΆρθρο Περιοδικούel
heal.identifier.primaryDOI 10.1016/j.idairyj.2009.12.006-
heal.identifier.secondary<Go to ISI>://000276123200001-
heal.identifier.secondaryhttp://ac.els-cdn.com/S0958694609002337/1-s2.0-S0958694609002337-main.pdf?_tid=f853c0a938f8384cb91186ea5f879378&acdnat=1333030914_15fde0201dd3474c5022512284c57341-
heal.languageen-
heal.accesscampus-
heal.recordProviderΠανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείαςel
heal.publicationDate2010-
heal.abstractThe 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.en
heal.journalNameInternational Dairy Journalen
heal.journalTypepeer reviewed-
heal.fullTextAvailabilityTRUE-
Appears in Collections:Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά)

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