Journal
JOURNAL OF DAIRY SCIENCE
Volume 88, Issue 3, Pages 881-890Publisher
ELSEVIER SCIENCE INC
DOI: 10.3168/jds.S0022-0302(05)72754-5
Keywords
light-oxidized flavor; lipid oxidation; milk; antioxidant
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The effect of antioxidants, added in a single initial dose or in weekly additions to extended shelf life milk, was evaluated over 6 wk of lighted storage at 4degreesC. Light-induced oxidation was measured by determining pentanal, hexanal, heptanal, and 1-octen-3-ol contents. Weekly addition of a combination of butylated hydroxyanisole and butylated hydroxytoluene (100 mg/kg of milk fat, each) maintained heptanal content of milk at levels comparable to light-protected milk, whereas an initial single addition of alpha-tocopherol significantly decreased hexanal content over the first 4 wk of storage. Odor-active compounds associated with light-induced oxidation included 2,3-butanedione, pentanal, dimethyl disulfide, hexanal, 1-hexanol, heptanal, 1-heptanol, and nonanal. The addition of butylated hydroxyanisole and butylated hydroxytoluene in a single initial addition resulted in decreases in pentanal and hexanal odor, but not in heptanal and 1-heptanol odor, whereas the addition of alpha-tocopherol and ascorbyl palmitate decreased pentanal and heptanol odor, but not hexanal and heptanal odor.
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