The effects of initial fat content and storage temperature on the quality change and shelf life of ultra-high temperature sterilized (UHT) milk during storage were studied. The color, degree of protein hydrolysis, and carbonyl content of UHT pure milk with different initial fat content were analyzed during storage at 23 ℃, 30 ℃, and 37 ℃ without light, the Pearson coefficient of each index on the sensory score was compared, and the shelf-life prediction model was established using Arrhenius equation. With the prolongation of storage time and the increase of storage temperature, the browning index, degree of protein hydrolysis, and carbonyl content of the samples increased, while the sensory score decreased. Pearson correlation analysis was performed on the sensory score and other indicators, and the browning index was selected as the key indicator to reflect the quality change. A shelf-life prediction model based on the effect of initial fat content and storage temperature was established. Compared with the actual shelf-life verification, the relative error of the predicted value of the model was less than 10%. The established prediction model can effectively predict the shelf life of UHT milk with different initial fat content under no light.
XI Hongjie
,
SONG Lijun
,
DENG Yuming
,
LI Zepeng
,
LU Lixin
,
ZENG Ke
. Effect of initial fat content on storage quality and shelf life of ultra-high temperature sterilized milk[J]. Food and Fermentation Industries, 2024
, 50(1)
: 127
-132
.
DOI: 10.13995/j.cnki.11-1802/ts.034566
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