Camel milk has high nutritional value and health benefits, but the curdling phenomenon often occurs during ultra-high-pressure sterilization. Thus, it is necessary to add a phosphate chelating agent to improve the stability of camel milk. The purpose of this study was to explore the effect of ultra-high-pressure treatment on the quality of camel milk. In this study, camel milk after ultra-high-pressure treatment was used as the research object. The types and proportions of different phosphate chelating agents were evaluated by sensory evaluation. The process of ultra-high-pressure treatment after adding a phosphate chelating agent was optimized. Then, the ultra-high pressure camel milk that was added with compound phosphate chelating agent was analyzed by physical and chemical indexes, rheological properties, and sensory flavor. Camel milk was treated with a complex phosphate chelator consisting of 0.07% sodium pyrophosphate and 0.1% sodium hexametaphosphate at ultra-high-pressure of 550 MPa for 22 min. Results showed a decrease in acidity value, an increase in pH, an improvement in rheological properties, a decrease in acidity, bitterness, and astringency, and a decrease in sensitivity to nitrogen oxides, aldehydes, ketones, and aromatic compounds. In conclusion, the addition of a complex phosphate chelating agent can improve the quality of camel milk processed under ultra-high pressure. This study provides the experimental basis and theoretical basis for the comprehensive utilization of camel milk as well as the industrialization of camel milk.
ZHANG Mengmeng
,
ZHAO Jingya
,
SHUANG Quan
. Effects of complex phosphate chelator on quality of ultra-high pressure treated camel milk[J]. Food and Fermentation Industries, 2024
, 50(1)
: 141
-147
.
DOI: 10.13995/j.cnki.11-1802/ts.033448
[1] DASHARATH P, SUNEETA P, MAHENDRA P.A comprehensive review on the properties of camel milk and milk products[J].International Journal of Food Science and Agriculture, 2022, 6(2):200-207.
[2] ABDULRAHMAN A O, ISMAEL M A, AL-HOSAINI K, et al.Differential effects of camel milk on insulin receptor signaling-toward understanding the insulin-like properties of camel milk[J].Frontiers in Endocrinology, 2016, 7:4.
[3] 郭坤杰. 骆驼乳对葡聚糖硫酸钠诱导小鼠结肠炎的保护作用[D].呼和浩特:内蒙古农业大学, 2021.
GUO K J.Protective effect of camel milk on dextran sodium sulfate-induced colitis in mice[D].Hohhot:Inner Mongolia Agricultural University, 2021.
[4] KHALED S N.超高压处理改善羊乳及其酪蛋白胶束的理化和流变特性[D].北京:中国农业科学院, 2020.
KHALED S N.Improvement of physicochemical and rheological properties of goat milk and its casein micelles by ultra-high-pressure treatment[D].Beijing:Chinese Academy of Agricultural Sciences, 2020.
[5] ZAMORA A, TRUJILLO A J, ARMAFORTE E, et al.Effect of fat content and homogenization under conventional or ultra-high-pressure conditions on interactions between proteins in rennet curds[J].Journal of Dairy Science, 2012, 95(9):4796-4803.
[6] 杨舒雅, 赵亚萍, 刘战洪, 等.复合磷酸盐螯合剂在乳制品加工中的应用[J].磷酸盐工业, 2007(4):8-10.
YANG S Y, ZHAO Y P, LIU Z H, et al.Application of complex phosphate chelators in dairy processing [J].Phosphate Industry, 2007(4):8-10.
[7] OMAR A, ALHAJ A, ALI A, et al. Heat stability of camel milk proteins after sterilisation process[J]. Journal of Camel Practice and Research, 2011, 18(2):277-282.
[8] 王松松, 陈庆森.3种发酵乳制品流变性质的比较与分析[J].食品科学, 2011, 32(19):7-11.
WANG S S, CHEN Q S.Comparison and analysis of rheological properties of three kinds of fermented dairy products[J].Food Science, 2011, 32(19):7-11.
[9] 夏亚男, 双全, 杨续金.超高压处理对红枣酒抗氧化性及风味成分的影响[J].食品科技, 2021, 46(1):75-80.
XIA Y N, SHUANG Q, YANG X J.Effect of ultra-high pressure treatment on antioxidant and flavor components of jujube wine[J].Food Science and Technology, 2021, 46(1):75-80.
[10] 李爽. HACCP在复配食品添加剂生产中的应用研究[J].食品安全导刊, 2021(32):38-40.
LI S.Application of HACCP in the production of compound food additives[J].China Food Safety Magazine, 2021(32):38-40.
[11] LAJNAF R, PICART-PALMADE L, CASES E, et al.The foaming properties of camel and bovine whey:The impact of pH and heat treatment[J].Food Chemistry, 2018, 240:295-303.
[12] 王钦德, 杨坚.食品试验设计与统计分析[M].北京:中国农业大学出版社, 2003.
WANG Q D, YANG J.Food Experiment Design and Statistical Analysis[M].Beijing:China Agricultural University Press, 2003.
[13] 夏远景. 超高压食品处理工艺基础研究[D].大连:大连理工大学, 2012.
XIA Y J.A fundamental study on the ultra high pressure food processing[D].Dalian:Dalian University of Technology, 2012.
[14] XIE H H, GUO L, YAN A P, et al.Simultaneous determination of five phosphates in dairy products by ion chromatography[J].Journal of Liquid Chromatography & Related Technologies, 2020, 43(17-18):770-776.
[15] 周一鸣, 刘倩, 周小理, 等.超高压对食品蛋白质结构性质影响的研究进展[J].食品工业, 2018, 39(7):285-288.
ZHOU Y M, LIU Q, ZHOU X L, et al.A review on effect of ultrahigh pressure on structure and properties of food protein[J].The Food Industry, 2018, 39(7):285-288.
[16] AYYASH M, ABDALLA A, ABUJDAYIL B, et al.Rheological properties of fermented milk from heated and high pressure-treated camel milk and bovine milk[J].LWT-Food Science and Technology, 2022, 156:113029.
[17] ALEKSEEVA T V, ARTEMOVA E N, APALIKHINA O A, et al.The study of the rheological properties of a food additive for the enrichment of special-purpose pastes[J].IOP Conference Series:Earth and Environmental Science, 2022, 1052(1):012006.
[18] 何兴芬, 杨富民, 马蓉, 等.超声波处理对脱脂牛乳流变学特性的影响[J].包装与食品机械, 2018, 36(6):1-6.
HE X F, YANG F M, MA R, et al.Effects of ultrasonic treatment on rheological properties of skimmed milk[J].Packaging and Food Machinery, 2018, 36(6):1-6.
[19] DELGADO R M, ZAMORA R, HIDALGO F J.Contribution of phenolic compounds to food flavors:Strecker-type degradation of amines and amino acids produced by o- and p-diphenols[J].Journal of Agricultural and Food Chemistry, 2015, 63(1):312-318.
[20] 董薇. 超高压处理对酸马奶杀菌效果及品质的影响[D].呼和浩特:内蒙古农业大学, 2018.
DONG W.Effects of ultra high pressure treatment on microbial inactivation and quality of koumiss[D].Hohhot:Inner Mongolia Agricultural University, 2018.
[21] 杨洁, 孙翠霞, 李蕊蕊, 等.蛋白-风味物质相互作用的研究进展[J].中国食品添加剂, 2016(11):217-223.
YANG J, SUN C X, LI R R, et al.Research progress on protein-flavor interactions[J].China Food Additives, 2016(11):217-223.
[22] PATEL H A, SINGH H, HAVEA P, et al.Pressure-induced unfolding and aggregation of the proteins in whey protein concentrate solutions[J].Journal of Agricultural and Food Chemistry, 2005, 53(24):9590-9601.
