Food Engineering Department, Faculty of Engineering, Iğdır University, 76100 Iğdır, Turkey.
Research Center for Redox Applications in Foods, Iğdır University, 76100 Iğdır, Turkey.
Molecules. 2023 Jan 30;28(3):1310. doi: 10.3390/molecules28031310.
Concentrated cream (CC) is a dairy product containing more than 60% milk fat. CC has a very short shelf life because it is made from unripe cream. The present study aims to determine how packaging with reducing gas (H) and nitrogen (N) affects the quality properties and shelf life of CC. For this purpose, lipolysis, oxidation, color, microbiological, and free fatty acid development and the fatty acid composition of modified atmosphere packaged (MAP) CC samples were studied for 28 days. For MAP1, 96% N + 4% H was used, and for MAP2, 100% N and air was used for the control group. During storage, MAP1 samples remained at lower lipolysis (ADV and FFA) and oxidation levels than MAP2 and the control group. The MAP1 and MAP2 methods preserved the color of the samples and reduced the microbial growth rate. A lower formation of free fatty acids was observed in the samples packed with MAP1 and MAP2 than in the control group. The results showed that hydrogen gas positively affected the quality and storage time of samples.
浓缩奶油（CC）是一种乳脂含量超过 60%的乳制品。CC 的保质期非常短，因为它是由未成熟的奶油制成的。本研究旨在确定减少气体（H）和氮气（N）的包装如何影响 CC 的质量特性和保质期。为此，对包装在改良气氛中的 CC 样品的脂解、氧化、颜色、微生物、游离脂肪酸的发展以及脂肪酸组成进行了 28 天的研究。对于 MAP1，使用了 96%的 N+4%的 H，对于 MAP2，使用了 100%的 N 和空气作为对照组。在储存过程中，MAP1 样品的脂解（ADV 和 FFA）和氧化水平低于 MAP2 和对照组。MAP1 和 MAP2 方法保持了样品的颜色，并降低了微生物的生长速度。与对照组相比，MAP1 和 MAP2 包装的样品中游离脂肪酸的形成量较低。结果表明，氢气对样品的质量和储存时间有积极影响。
