Evaluation of furosine, lactulose and acid-soluble β-lactoglobulin as time temperature integrators for whipping cream samples at retail in Austria

被引：14
作者：
Boitz, Lisa I. [1 ]
Mayer, Helmut K. [1 ]
机构：
[1] BOKU Univ Nat Resources & Life Sci Vienna, Food Chem Lab, Dept Food Sci & Technol, A-1190 Vienna, Austria
来源：
INTERNATIONAL DAIRY JOURNAL | 2015年 / 50卷
关键词：
HEAT-TREATED MILK; KINETICS; QUALITY; LACTOSE; INDICATORS; INDEXES; ASSAY;
D O I：
10.1016/j.idairyj.2015.06.002
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Three heat load indicators, i.e., furosine, lactulose and acid-soluble beta-lactoglobulin, were determined in whipping cream samples purchased from Austrian market (n = 33), as well as commercial samples obtained directly from one Austrian dairy company (one brand, n = 25). Furosine contents were 47.8 +/- 14.0, 72.2 +/- 36.6, and 172.5 +/- 17.7 mg 100 g(-1) protein, and beta-lactoglobulin contents were 143 +/- 91, 195 +/- 150, and 89 +/- 31 mg L-1 for retailed pasteurised, extended shelf life (ESL), and ultra-high temperature (UHT) cream samples, respectively. Lactulose concentrations (analysed enzymatically) were 29 +/- 10, 56 +/- 41, and 201 +/- 24 mg L-1 for pasteurised, ESL and UHT cream samples, respectively. Linear correlation obtained for furosine and lactulose concentrations indicated that these indicators can reliably assess the heat load of pasteurised, ESL and UHT cream samples, whereas beta-lactoglobulin was definitely not appropriate to discriminate between these heating categories. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：24 / 31
页数：8
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