Izvorni znanstveni članak
https://doi.org/10.15567/mljekarstvo.2019.0403
Impact of technology and storage on fatty acids profile in dairy products
Lina Laučienė
orcid.org/0000-0001-9833-0224
; Lithuanian University of Health Science, Department of Food Safety and Quality, Tilžės st. 18, Kaunas, Lithuania
Vaida Andrulevičiūtė
; Lithuanian University of Health Science, Department of Biochemistry, Tilžės st. 18, Kaunas, Lithuania
Ingrida Sinkevičienė
; Lithuanian University of Health Science, Department of Biochemistry, Tilžės st. 18, Kaunas, Lithuania
Artūras Kašauskas
; Lithuanian University of Health Science, Department of Biochemistry, Tilžės st. 18, Kaunas, Lithuania
Laima Urbšienė
; Accredited central milk testing laboratory, Radvilų Dvaro st. 31, Kaunas, Lithuania
Loreta Šernienė
; Lithuanian University of Health Science, Department of Food Safety and Quality, Tilžės st. 18, Kaunas, Lithuania
Sažetak
In the present study fatty acid (FA) composition in four main groups of dairy products was determined to investigate their development during processing and storage. Fresh cheese, sour cream, butter, and ultra-high temperature (UHT) milk representing differences in technological approach were chosen for the study. Fatty acids methyl esters (FAME) were quantified using a gas chromatograph (GC) equipped with a mass spectrometer (MS) and a capillary column SP-2560. The concentrations and profile of FA in final products were primarily dependent on the FA content of raw milk for UHT milk and fresh cheese production or in the raw cream for sour cream and butter. The shelf life had a significant impact (P<0.05) only in UHT milk and butter, whereby unsaturated fatty acids (UFA) and polyunsaturated fatty acids (PUFA) decreased significantly in UHT milk, while PUFA decreased significantly in butter.
Ključne riječi
milk; fatty acids; dairy products; processing; storage
Hrčak ID:
225861
URI
Datum izdavanja:
4.10.2019.
Posjeta: 2.113 *