Markers and Mechanisms of Deterioration Reactions in Dairy Products

IF 7.6 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Engineering Reviews Pub Date : 2023-01-18 DOI:10.1007/s12393-023-09331-9

Xiaoxue Fan, Cunfang Wang, Ming Cheng, Haitao Wei, Xingming Gao, Mengjia Ma, Xipeng Wang, Zhenghao Li

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引用次数: 1

Abstract

Dairy products, such as liquid, powdered, and fermented milk, provide an excellent source of nutrition and constitute part of a well-balanced diet. However, measures to prevent the deterioration of the quality of dairy products during thermal treatment and storage are lacking at present. Deterioration of milk quality is primarily related to reactions of oxidation, hydrolysis, and Maillard reaction. While multiple studies have focused on the factors influencing the deterioration of dairy products during processing and storage, systematic analysis of the underlying mechanisms is essential to improve our overall understanding of the process. This report presents a structured overview of the mechanisms and markers associated with deterioration reactions in marketed dairy products. The overall impacts of deterioration reactions on the quality and flavor of dairy products are additionally reviewed. Furthermore, potential markers of deterioration reactions and future development directions of the dairy industry are discussed, with a view to providing a reference for the quality and safety guarantee of dairy products.

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乳制品中变质反应的标志和机制

乳制品，如液体、粉状和发酵乳，提供了极好的营养来源，构成了均衡饮食的一部分。然而，目前缺乏防止乳制品在热处理和储存过程中质量恶化的措施。牛奶品质的恶化主要与氧化、水解和美拉德反应有关。虽然许多研究都集中在影响乳制品在加工和储存过程中变质的因素上，但对潜在机制的系统分析对于提高我们对这一过程的整体理解至关重要。本报告对已上市乳制品中与变质反应相关的机制和标志物进行了结构化概述。此外，还综述了变质反应对乳制品质量和风味的总体影响。并对可能出现变质反应的标志及乳制品行业未来的发展方向进行了探讨，以期为乳制品的质量安全保障提供参考。图形抽象

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来源期刊

Food Engineering Reviews FOOD SCIENCE & TECHNOLOGY-

CiteScore

14.20

自引率

1.50%

发文量

审稿时长

>12 weeks

期刊介绍： Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.