Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder

The US industry standard for shelf-life of whole milk powder (WMP) is 6 to 9 mo, although previous research has demonstrated flavor changes by 3 mo at ambient storage. This study evaluated the influence of packaging atmosphere, storage temperature, and storage time on WMP shelf-life using sensory an...

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Vydáno v:Journal of dairy science Ročník 92; číslo 6; s. 2409 - 2422
Hlavní autoři: Lloyd, M.A., Hess, S.J., Drake, M.A.
Médium: Journal Article
Jazyk:angličtina
Vydáno: New York, NY Elsevier Inc 01.06.2009
American Dairy Science Association
Am Dairy Sci Assoc
Elsevier
Témata:
Adult
analysis
Animal productions
Animals
Biological and medical sciences
Cacao
Cacao - standards
chemistry
Color
Correlation analysis
dried dairy ingredient
dried milk
flavor
Flushing
Food Handling
Food Handling - methods
Food industries
food packaging
food storage
Food Technology
Fundamental and applied biological sciences. Psychology
Gas chromatography
Humans
lipid peroxidation
Mass spectrometry
methods
Middle Aged
Milk
Milk - chemistry
Milk - standards
Milk and cheese industries. Ice creams
modified atmosphere packaging
Nitrogen
Nitrogen - chemistry
nitrogen flushing
Oxidation
Oxygen
Oxygen - analysis
Peroxides
Peroxides - analysis
Principal Component Analysis
Principal components analysis
sensory properties
shelf life
storage
storage quality
storage temperature
Taste
Temperature
Terrestrial animal productions
Variance analysis
Vertebrates
whole milk
whole milk powder
Young Adult
flavor
storage
whole milk powder
dried dairy ingredient
Temperature
Dried milk
Dairy product
Shelf life
Nitrogen
Flavor
Whole milk
Warehousing
Ingredient
Dairy industry
Food preservation
ISSN:0022-0302, 1525-3198, 1525-3198
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Shrnutí:The US industry standard for shelf-life of whole milk powder (WMP) is 6 to 9 mo, although previous research has demonstrated flavor changes by 3 mo at ambient storage. This study evaluated the influence of packaging atmosphere, storage temperature, and storage time on WMP shelf-life using sensory and instrumental techniques. Two commercial batches of WMP were repackaged in plastic laminate pouches with air or nitrogen and stored at 2°C or 23°C for 1 yr. Descriptive analysis was conducted using a 10-member trained panel; volatile analysis was performed using solid-phase microextraction with gas chromatography-mass spectrometry. Consumer acceptance (n=75) was conducted every 3 mo with reconstituted WMP and white and milk chocolate made from each treatment. Data were analyzed using ANOVA with Fisher's LSD, Pearson correlation analysis, and principal component analysis. Air-stored WMP had higher peroxide values, lipid oxidation volatiles, and grassy and painty flavors than nitrogen-flushed WMP. Storage temperature did not affect levels of straight chain lipid oxidation volatiles; 23°C storage resulted in higher cooked and milkfat flavors and lower levels of grassy flavor compared with 2°C storage. Consumer acceptance was negatively correlated with lipid oxidation volatiles and painty flavor. Nitrogen flushing prevented the development of painty flavor in WMP stored up to 1 yr at either temperature, resulting in chocolate with high consumer acceptance. Nitrogen flushing can be applied to extend the shelf life of WMP for use in chocolate; storage temperature also plays a role, but to a lesser extent.
Bibliografie:ObjectType-Article-1
SourceType-Scholarly Journals-1
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ISSN:0022-0302
1525-3198
1525-3198
DOI:10.3168/jds.2008-1714