DJELOVANJE MIKROVALNOG PASTERIZIRANJA NA SASTAV MLIJEKA

Autor: Csilla Albert, Gabriella Pohn, Zsolt Mándoki, Zsuzsanna Csapó-Kiss, János Csapó
Jazyk: chorvatština
Rok vydání: 2009
Předmět:
Zdroj: Krmiva : Časopis o hranidbi životinja, proizvodnji i tehnologiji krme
Volume 51
Issue 4
ISSN: 1848-901X
0023-4850
Popis: Ispitivani su sadržaj aminokiselina i ukupan sadržaj aminokiselina, vitamina topivih u vodi (vitamini C, B1, B2, B6 i B12) te iskoristivog lizina, lizinoalanina i hidroksimetilnog furfurola u mlijeku nakon što su uzorci pasterizirani različitim toplinskim tretiranjem. Analizirano je djelovanje mikrovalnog tretiranja na aminokiseline, slobodne aminokiseline i biološku vrijednost u usporedbi s konvencionalnim toplinskim tretiranjem. Utvrđeno je da ova dva primijenjena toplinska tretiranja nisu prouzročila gotovo nikakvu promjenu u sastavu aminokiselina bjelančevina u mlijeku, niti esencijalnih niti neesencijalnih. Ukupan sadržaj aminokiselina sirovog mlijeka (20,67 mg/100 g mlijeka) smanjio se u mlijeku pasteriziranom na konvencionalan način na 8,02, dok se u mikrovalno pasteriziranom mlijeku smanjio na 8,96 mg amino kiselina/ 100 g mlijeka. Utvrđeno je da se nakon blagog pasteriziranja sadržaj vitamina C u mlijeku jedva promijenio dok se za vrijeme mikrovalnog pasteriziranja smanjio na manje od trećine svoje vrijednosti. Uspoređujući sastav sirovog mlijeka s pasteriziranim mlijekom primjenom dvaju toplinskih tretiranja nije bilo većih razlika između četiriju vitamina B. Sirovo mlijeko i mlijeko pasterizirano na tradicionalan način i mikrovalno nije sadržavalo hidroksimetilni furfurol niti u tragovima a sadržaj lizinoalanina ostao je u sva tri uzorka ispod kvantifikacijske granice. Sadržaj iskoristivog lizina u sirovom mlijeku i dva pasterizirana mlijeka bio je gotovo isti.
Free amino acid and total amino acid content, water soluble vitamin content (vitamin C, B1, B2, B6 and B12) and utilizable lysine, lysinoalanine and hydroxymethyl furfurol content of milk were examined after the samples were pasteurized using different heat treatment. They analyzed the effect of microwave treatment on the amino acids, free amino acid content and biological value compared to the conventional heat treatment technology. In was established that the two applied heat treatments caused practically no change in the amino acid composition of the milk protein neither in essential nor in non-essential amino acids. The total free amino acid content of the raw milk (20.67 mg/100 g milk) decreased in the milk pasteurized in the traditional way to 8.02, whereas in the microwave pasteurized milk to 8.96 mg amino acid/100 g milk. They established, that after mild pasteurization, vitamin C content of milk hardly changed while during microwave pasteurization it decreased to less than its third value. Comparing the composition of raw milk with that of milk pasteurized using the two heat treatment methods, there was no important differences between the four vitamins B. Raw milk and milk pasteurized traditionally and by microwave did not contain hydroxymethyl furfurol even in traces, and lysinoalanine content remained all the three samples below the quantification limit. The utilisable lysine content of the raw milk and the two pasteurized milks was almost the same.
Databáze: OpenAIRE
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