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首页> 外文期刊>Journal of Food Processing and Preservation >Impact of the pulsed electric field on physicochemical properties, fatty acid profiling, and metal migration of goat milk
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Impact of the pulsed electric field on physicochemical properties, fatty acid profiling, and metal migration of goat milk

机译：脉冲电场对山羊牛奶的物理化学性质，脂肪酸分析和金属迁移的影响

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摘要

Raw goat milk was treated with a continuous mode of pulsed electric field (PEF) system,at three levels of field strength (20, 30, and 40 kV/cm) with monopolar squarewavepulses of 5 and 10 μs treatment time. The physicochemical properties, particlesize distribution, fatty acid profiling, and metal migrations of untreated and PEFtreatedgoat milk were evaluated. The results indicated that PEF-treated goat milk(40 kV/cm; 10 μs) had significant changes (p ＜ .05) in pH and titratable acidity valueof the samples due to the decrease in calcium ion (Ca~(2+)), which leads to the protonationof the phosphate. The specific surface area (SSA) value significantly increased(p ＜ .05) with the increase of PEF treatment time. PEF treatment was shown to reduce(p ＜ .05) the total saturated fatty acids (ΣSFAs) and total polyunsaturated fattyacids (ΣPUFAs) of goat milk, while total monounsaturated fatty acids (ΣMUFAs) wereincreased. The disintegration of fat and triacylglycerol breakdown from the fat globule(FG) membrane, together with heterogeneous metal catalysis oxidation may havecaused the degradation of certain fatty acids (p ＜ .05) in the study. Mean concentrationsof micro-elements (Fe, Cr, Mn, and Ni) in all PEF-treated samples were withinthe permissible limit of heavy metals according to the USFDA drinking water qualitystandard.Practical applicationsPEF is an emerging alternative pasteurizing method, when applied correctly couldprolong the shelf-life, while lessening the detrimental impacts on the organolepticproperties of goat milk. The results show that pasteurization via monopolar PEF canbe recommended to enhance the quality of goat milk at the industry level.
机译：使用脉冲电场（PEF）系统的连续模式进行了生山羊牛奶，用单极正方形的场强（20,30和40 kV / cm）的三个级别的田间强度脉冲5和10μs治疗时间。物理化学性质，颗粒尺寸分布，脂肪酸分析和未处理和培养的金属迁移山羊牛奶被评估。结果表明PEF处理的山羊牛奶（40kV / cm;10μs）在pH和滴定酸度值中具有显着的变化（p <.05）由于钙离子的减少（Ca〜（2+））导致质子化导致的样品磷酸盐。比表面积（SSA）值显着增加（P <.05）随着PEF治疗时间的增加。 PEF治疗显示减少（p <.05）总饱和脂肪酸（σsfas）和总多不饱和脂肪山羊牛奶的酸（σpufas），而全年饱和脂肪酸（σmufas）是增加。脂肪球的脂肪和三酰基甘油分解的解体（FG）膜，与异质金属催化氧化一起可能在研究中导致某些脂肪酸（P <.05）的降解。平均浓度在所有PEF处理样品中的微量元素（Fe，Cr，Mn和Ni）在内根据USFDA饮用水质量的重金属允许极限标准。实际应用PEF是一种新兴的替代巴氏杀菌方法，当正确施用时延长保质期，同时减轻对盲目的不利影响山羊牛奶的性质。结果表明，通过单极PEF的巴氏灭菌可以建议提高行业水平的山羊牛奶的质量。

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  • 来源
    《Journal of Food Processing and Preservation》 |2020年第12期|e14940.1-e14940.10|共10页
  • 作者

    Azizah Mohamad; Nor Nadiah Abdul Karim Shah; Alifdalino Sulaiman; Noranizan Mohd Adzahan; Rana Muhammad Aadil;

  • 作者单位

    Food Biotechnology Research Centre Agro-Biotechnology Institute (ABI) NationalInstitutes of Biotechnology Malaysia (NIBM) Serdang Malaysia Department of Process and FoodEngineering Faculty of Engineering Universiti Putra Malaysia Serdang Malaysia;

    Department of Process and FoodEngineering Faculty of Engineering Universiti Putra Malaysia Serdang Malaysia;

    Department of Process and FoodEngineering Faculty of Engineering Universiti Putra Malaysia Serdang Malaysia;

    Department of Food Technology Facultyof Food Science and Technology UniversitiPutra Malaysia Serdang Malaysia;

    National Institute of Food Science andTechnology University of Agriculture Faisalabad Pakistan;

  • 收录信息 美国《科学引文索引》(SCI);
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