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Evaluation of heat-induced changes in Spanish commercial milk: HMF and available lysine content

AuthorsMorales, F. J. ; Romero, C.; Jiménez Pérez, Salvio
KeywordsProcess identification
Rapid analysis.
Heat damage
Issue Date1996
PublisherBlackwell Publishing
CitationInternational Journal of Food Science and Technology 31: 411- 418 (1996)
AbstractHydroxymethyfurfural (HMF) content and loss of available lysine were measured as indices of heat damage in various Spanish commercial milks (pasteurized, UHT sterilized and in-bottle sterilized milks) with similar processing dates. HMF level was determined by the traditional colorimetric procedure and by the reversed-phase HPLC method. Available lysine was measured by an alternative method with o-phthaldialdehyde as fluorescent marker. A significative relationship has been found between the HMF content and loss of available lysine and both are suitable for use as heat-induced indices. When loss of lysine (y) was expressed as percentage and HMF (x) as ¿m, the function of the correlation line was, y=0.47x¿0.089 (r=0.958, P<,0.005).
Identifiersdoi: 10.1046/j.1365-2621.1996.00357.x
issn: 0950-5423
Appears in Collections:(IF) Artículos
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