紫外线-C 处理对牛奶和水牛奶中微生物灭活和氨基酸组成的影响：比较研究

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Dairy Journal Pub Date : 2024-05-16 DOI:10.1016/j.idairyj.2024.105979

Akshay H. Dasalkar , Raj Kumar Maguluri , Salony Raghunath Vaishnav , Sridevi Annapurna Singh , Sudheer Kumar Yannam

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引用次数: 0

摘要

本研究探讨了紫外线对牛奶和水牛奶中微生物灭活、氨基酸（AA）概况、牛奶代谢物功能基团和理化特性的影响。在牛奶和水牛奶中接种大肠杆菌、沙门氏菌和李斯特菌。用 0、1.5、3.1 和 4.6 J cm-2 的紫外线处理接种的牛奶样品。在 4.6 J cm-2 时，大肠杆菌、肠杆菌和单核细胞增多性李斯特菌的灭活率分别为 4.07、4.41 和 4.92。牛奶中分别为 4.07、4.41 和 4.92 log10，水牛奶中分别为 3.71、3.74 和 4.42 log10。理化特性除色泽有显著变化（P < 0.05）外，无明显变化。AA 图谱保持不变，1H NMR 和 FTIR 结果显示，紫外线处理后牛奶中的代谢物和官能团没有变化。感官评估数据显示，对照组和经紫外线-C 处理的牛奶之间没有发现重大差异。

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Impact of UV-C treatment on the inactivation of microbes and amino acid composition in cow milk and buffalo milk: A comparative study

The study investigates the effect of UV-C light on microorganism's inactivation, amino acid (AA) profile, functional groups of milk metabolites and physiochemical properties of cow and buffalo milk. Cow and buffalo milk were inoculated with Escherichia coli, Salmonella enterica, and Listeria monocytogenes. Inoculated milk samples were treated with UV-C doses of 0, 1.5, 3.1 and 4.6 J cm⁻². At 4.6 J cm⁻² E. coli, S. enterica and L. monocytogenes were inactivated by 4.07. 4.41, and 4.92 log₁₀ in cow milk, and 3.71, 3.74, and 4.42 log₁₀ in buffalo milk, respectively. The physicochemical properties showed no significant changes except colour with significant changes (P < 0.05). The AA profile remains unchanged, ¹H NMR and FTIR results revealed no difference in milk metabolites and functional groups after UV treatment. The sensory evaluation data showed, that no major differences were detected between control and UV-C treated milk.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.