Determination of Hydroxymethylfurfural Content of Heat-Treated Milk (Pasteurized, UHT and Lactose-Hydrolised UHT Milk)

Year 2017, Volume: 15 Issue: 3, 249 - 255, 22.10.2017

Müge Urgu Turkuaz Ecem Saatli Aylin Türk Nurcan Koca

https://doi.org/10.24323/akademik-gida.345258

Cited By: 8

Abstract

Maillard reaction (non-enzymatic browning) formed during heat treatment is an important
for the quality of foods. Hydroxymethylfurfural (HMF) is an intermediate
compound of this reaction and can be changed with temperature during production
and storage in dairy products. In this study, the HMF levels of pasteurized and
UHT milks with different fat contents were determined. In addition to the
effect of hydrolisation of lactose on HMF contents, the composition and colour
values of milk samples were also determined. Total HMF values varied from 1.15 to 4.78 µmol/L
in pasteurized milk, 2.16 to
12.74 µmol/L in UHT milk and 27.35 to 35.73 µmol/L in lactose hydrolised milk. Although
increase in heat process resulted in an increase in HMF values, levels were
still lower than those in other food products. HMF values of UHT milk slightly
increased with an increase in milk fat. The highest level was obtained in lactose
hydrolised UHT milk. Moreover, the redness values of lactose hydrolised UHT
milks were high.

Keywords

Milk, Hydroxymethylfurfural, Heat treatment

Isıl İşlem Görmüş İçme Sütlerinde (Pastörize, UHT ve Laktozsuz UHT Süt) Hidroksimetilfurfural İçeriğinin Belirlenmesi

Abstract

Isıl işlem uygulaması sırasında gerçekleşen Maillard reaksiyonları
(enzimatik olmayan esmerleşme) ürün kalitesi açısından önemlidir. Bu
reaksiyonun ara ürünlerinden biri olan hidroksimetilfurfural (HMF), üretim ve
depolama aşamasında özellikle sıcaklığa bağlı olarak değişim göstermektedir. Bu
araştırmada, piyasadaki farklı yağ oranlarına sahip pastörize ve UHT sütlerin
toplam HMF miktarları belirlenmiş ve ayrıca laktozun hidrolize edilmesinin HMF
değeri üzerine etkisi saptanmıştır. Bunun yanı sıra, sütlerin bileşim ve renk
değerleri de tespit edilmiştir. Toplam HMF değerleri, pastörize süt
örneklerinde 1.15-4.78 µmol/L, UHT süt örneklerinde 2.16-12.74 µmol/L,
laktozsuz UHT süt örneklerinde ise 27.35-35.73 µmol/L aralığında tespit
edilmiştir. Her ne kadar ısı artışı ile HMF değerlerinde artış tespit edilse
de, bu değerler HMF içeren birçok gıdaya göre oldukça düşük bulunmuştur. UHT
sütlerin yağ içeriğinin artması ile HMF değerlerinde düşük seviyelerde artış
gözlenmesine karşın, en yüksek değerler laktozun hidrolize edildiği laktozsuz
UHT sütlerde elde edilmiştir. Ayrıca, laktozsuz UHT sütlerin kırmızılık değeri
daha yüksek bulunmuştur.

Keywords

İçme sütü, Hidroksimetilfurfural, Isıl işlem

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