Seo Chan Won, Hong Shik, Shin Yong Kook, Kang Shin Ho
R&D Center, Seoul Dairy Cooperative, Ansan 15407, Korea.
Korean J Food Sci Anim Resour. 2018 Oct;38(5):995-1007. doi: 10.5851/kosfa.2018.e31. Epub 2018 Oct 31.
Changes in the physicochemical properties of ready-to-feed liquid infant formula (LIF) stored at different temperatures (10, 20, 30, and 40°C) for 6 mon, focusing on 5-hydroxymethylfurfural (HMF) content, color, pH, fat globule size distribution, and rheological properties were determined. The HMF content increased with storage time, and LIF stored at 40°C had a higher HMF content than that of LIF stored at 10°C. The lightness (L*) decreased while redness (a*) and yellowness (b*) increased with increasing HMF content. The fat globule size and pH of LIF stored at 10°C did not change. However, in the case of LIF stored at 30°C and 40°C, the fat globule size increased and the pH decreased during storage for 6 mon. LIF stored at 40°C had a higher apparent viscosity (η) than that of LIF stored at 10°C, and the shear-thinning behavior of LIF stored at higher temperature was stronger than that of LIF stored at low temperature. The physicochemical changes of LIF during storage were accelerated by Maillard reaction (MR) at higher storage temperatures. Therefore, even if LIF is aseptically manufactured, we recommend that sterilized LIF should be stored at low temperature in order to minimize quality changes during storage.
研究了在即食液体婴儿配方奶粉（LIF）在不同温度（10、20、30和40°C）下储存6个月期间的物理化学性质变化，重点关注5-羟甲基糠醛（HMF）含量、颜色、pH值、脂肪球大小分布和流变学性质。HMF含量随储存时间增加，40°C储存的LIF比10°C储存的LIF具有更高的HMF含量。随着HMF含量增加，亮度（L*）降低，红色度（a*）和黄色度（b*）增加。10°C储存的LIF的脂肪球大小和pH值没有变化。然而，对于30°C和40°C储存的LIF，在6个月的储存期间脂肪球大小增加且pH值降低。40°C储存的LIF比10°C储存的LIF具有更高的表观粘度（η），并且高温储存的LIF的剪切变稀行为比低温储存的LIF更强。在较高储存温度下，美拉德反应（MR）加速了LIF储存期间的物理化学变化。因此，即使LIF是无菌生产的，我们建议将灭菌后的LIF低温储存，以尽量减少储存期间的质量变化。
