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Pregled bibliografske jedinice broj: 854356

Influence of Gas Phase Plasma and High Power Ultrasound on Fatty Acids in Goat Milk


Jurić, Anita; Delaš, Ivančica; Vukušić, Tomislava; Milošević, Slobodan; Režek Jambrak, Anet; Herceg, Zoran
Influence of Gas Phase Plasma and High Power Ultrasound on Fatty Acids in Goat Milk // American journal of food technology, 11 (2016), 4; 125-133 doi:10.3923/ajft.2016.125.133 (međunarodna recenzija, članak, znanstveni)


Naslov
Influence of Gas Phase Plasma and High Power Ultrasound on Fatty Acids in Goat Milk

Autori
Jurić, Anita ; Delaš, Ivančica ; Vukušić, Tomislava ; Milošević, Slobodan ; Režek Jambrak, Anet ; Herceg, Zoran

Izvornik
American journal of food technology (1557-4571) 11 (2016), 4; 125-133

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Gas Phase Plasma ; High Power Ultrasound ; Fatty Acids ; Goat Milk

Sažetak
The aim of this study was to ascertain whether and how High Power Ultrasound (HPU) and Gas Phase Plasma (GPP) treatments affect the fatty acids composition and sensory properties of goat milk. Determination of Fatty Acid (FA) composition was done with gas chromatograph equipped with flame ionization detector. Sensory analysis has been done by a trained panel. Changes in the composition and the content of FA in goat milk were analyzed using the Statgraphics Centurion computer program and the response surface methodology. Monounsaturated fatty acids (MUFA) were reduced from initially 16.9-14.5% for both, GPP and HPU treatment. Polyunsaturated fatty acids (PUFA) decreased from 8.3% in control sample to 2.7-4.6% in GPP treated samples, depending on applied parameters. The HPU treatment reduced the content of PUFA to 2.6 -5.4%. These changes were not detected in pasteurized milk samples. Sensory evaluation has shown that HPU and GPP treatment had statistically significant effect on the overall sensory score of milk (p<0.05) whilst for pasteurized samples there was no significant difference (p>0.05). The HPU treatment longer than 6 min resulted in milk tasting like "foreign-metal", "burnt" and "rubbery". The GPP treatment also resulted in a taste like "burnt" and unpleasant "ozone" odor was detected. Application of HPU and GPP resulted in a sensorily unacceptable product and in a decreased share of MUFA and PUFA with a simultaneous increase of saturated fatty acids.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



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Časopis indeksira:


  • Scopus


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  • CA Search (Chemical Abstracts)


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