Sage Journals: Discover world-class research

Abstract

The extent of quality loss caused by enzymatic and nonenzymatic browning reactions in milk powders is usually assessed by the chemical methods, among which the determination of peroxide value (PV) is a widely used approach. In this paper, peroxide values obtained from deliberately oxidized (UV irradiation combined with the thermal stress) whole milk powders are compared to the results of photoacoustic spectroscopy (PAS) and diffuse reflectance spectrometry (DRS) in the ultraviolet and visible region. The same samples were also investigated by various methods in the near-infrared (NIR) region. The experimental data suggest a good degree of correlation between the PV and the PAS and DRS data collected at 335 nm.

Keywords

Oxidation Peroxide value Whole milk powder Photoacoustic spectroscopy Diffuse reflectance spectroscopy

Get full access to this article

View all access options for this article.

References

Fox

P. F.

, Advanced Dairy Chemistry-2: Lipids (Chapman and Hall, London, 1994).

Eriksson

C. E.

, in Auto-oxidation of Unsaturated Lipids, Chan

H. W. S.

Ed. (Academic Press, London, 1984), Chap. 6, pp. 207–232.

Loncin

Bimbenet

J. J.

and Lenges

, J. Food Tech. 3, 131 (1968).

Stapelfeldt

Nielsen

B. R.

and Skibsted

L. H

, Int. Dairy J. 7, 331 (1997).

Keeney

and Bassette

, J. Dairy Sci. 42, 945 (1959).

Official Methods of Analysis of AOAC International (AOAC International, Arlington, Virginia, 1995), 16th ed., Vol. II., Chap. 41.1.16, p. 9B.

Determination of the Peroxide Value, IDF Standard 74A (IDF Secretariate, Brussel, 1991).

Official Methods of Analysis of AOAC International (AOAC International, Arlington, Virginia, 1995), 16th ed., Vol. II, Chap. 41.1.15, p. 7.

Hills

Loftus G.

and Thiel

C. C

, J. Dairy Res. 14, 340 (1946).

10.

Holloway

G. L.

, Aust. J. Dairy Technol. 21, 74 (1966).

11.

Dóka

Kaszás

Gy.

and Lörincz

, Acta Ovariensis 34, 39 (1991).

12.

Dóka

Kispéter

and Bicanic

, Inst. Sci. Tech. 25, 297 (1997).

13.

Min

D. B.

Lee

S. H.

Lindamood

J. B.

Chang

K. S.

and Reineccius

G. A

, J. Food Sci. 54, 1222 (1989).

14.

Osborne

B. G.

and Fearn

, Near Infrared Spectroscopy in Food Analysis (Longman Scientific and Technical, Essex, 1986).

15.

Frankhuizen

, in Handbook of Near-Infrared Analysis. Burns

D. A.

and Ciurczak

E. W

, Eds. (Marcel Dekker, New York, 1992), Chap. 22, pp. 608–620.

Assessing the Extent of Degradation in the UV Radiation and Heat-Catalyzed Oxidized Whole Milk Powder: The UV Photoacoustic and Diffuse Reflectance Spectroscopies versus the Peroxide Value

Abstract

Keywords

Get full access to this article

References