Evaluation of Heat Deterioration of Hard Milk Fat as a Function of Pressurization Time by Chemiluminescence Analysis

概要

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Chemiluminescence (CL) analysis was used to evaluate the thermal deterioration of hard milk fat two pressurization periods. Hard milk fat was heated at 200℃ for 1 h, 2 h or 3 h after high-pressure treatment (400MPa) at 45℃ for 1 h or 4 h. The CL intensity of hard milk fat was then measured at 45℃, 50℃ and 55℃ and increased with heating time at each temperature. When the intensity was measured at 50℃ or 55℃, the effect of pressurization time was difficult to discern, because the intensity varied widely during measurement. In contrast, at 45℃, the CL intensity of heated hard milk fat that had been pressurized for 4 h was significantly lower than those measured at other temperatures for each heating period. The intensity of non-pressurized hard milk fat was observed to be significantly higher than that measured at other temperatures for each heating period, indicating that pressurization for 4 h yields the highest suppression of the thermal deterioration of hard milk fat.
社団法人　日本食品科学工学会の論文
1999-11-01