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Application of the clarifying reagent index as a heat-induced parameter in commercial milk

AuthorsMorales, F. J. ; Romero, Carmen; Jiménez Pérez, Salvio
Heat-induces changes
Clarifying reagent
Issue Date1997
PublisherInternational Association for Food Protection
CitationJournal of Food Protection 60: 1241- 1246 (1997)
AbstractThe absorbance at 340 nm of transparent modified milk solutions (designated as Clarifying Reagent index) from industrially processed samples as well as from milk-resembling systems was measured in order to test the validity of this index for determining the extent of previous heat treatment. A statistical study (n = 81) of the Clarifying Reagent index of different commercial milks was carried out. There was a significant difference (P < 0.001, Student's t test) between three groups of samples: (1) raw and pasteurized milk, (2) UHT-treated milk, and (3) in-bottle sterilized milk. The Clarifying Reagent index showed significant relationships (P < 0.001, Student's t test) with other heat-induced parameters such as hydroxymethylfurfural formation, loss of available lysine, and free fluorescent intermediary compounds formed by the Maillard reaction. Between 90 and 140°C, the Clarifying Reagent index of the clarified milk or milk-resembling systems followed zero-order kinetics as determined by nonlinear regression analysis.
Identifiersissn: 0362-028X
Appears in Collections:(IF) Artículos
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