Cilt 15, Sayı 3, Sayfalar 249 - 255 2017-10-22

Isıl İşlem Görmüş İçme Sütlerinde (Pastörize, UHT ve Laktozsuz UHT Süt) Hidroksimetilfurfural İçeriğinin Belirlenmesi
Determination of Hydroxymethylfurfural Content of Heat-Treated Milk (Pasteurized, UHT and Lactose-Hydrolised UHT Milk)

Müge Urgu [1] , Turkuaz Ecem Saatli [2] , Aylin Türk [3] , Nurcan Koca [4]

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Isıl işlem uygulaması sırasında gerçekleşen Maillard reaksiyonları (enzimatik olmayan esmerleşme) ürün kalitesi açısından önemlidir. Bu reaksiyonun ara ürünlerinden biri olan hidroksimetilfurfural (HMF), üretim ve depolama aşamasında özellikle sıcaklığa bağlı olarak değişim göstermektedir. Bu araştırmada, piyasadaki farklı yağ oranlarına sahip pastörize ve UHT sütlerin toplam HMF miktarları belirlenmiş ve ayrıca laktozun hidrolize edilmesinin HMF değeri üzerine etkisi saptanmıştır. Bunun yanı sıra, sütlerin bileşim ve renk değerleri de tespit edilmiştir. Toplam HMF değerleri, pastörize süt örneklerinde 1.15-4.78 µmol/L, UHT süt örneklerinde 2.16-12.74 µmol/L, laktozsuz UHT süt örneklerinde ise 27.35-35.73 µmol/L aralığında tespit edilmiştir. Her ne kadar ısı artışı ile HMF değerlerinde artış tespit edilse de, bu değerler HMF içeren birçok gıdaya göre oldukça düşük bulunmuştur. UHT sütlerin yağ içeriğinin artması ile HMF değerlerinde düşük seviyelerde artış gözlenmesine karşın, en yüksek değerler laktozun hidrolize edildiği laktozsuz UHT sütlerde elde edilmiştir. Ayrıca, laktozsuz UHT sütlerin kırmızılık değeri daha yüksek bulunmuştur.

Maillard reaction (non-enzymatic browning) formed during heat treatment is an important for the quality of foods. Hydroxymethylfurfural (HMF) is an intermediate compound of this reaction and can be changed with temperature during production and storage in dairy products. In this study, the HMF levels of pasteurized and UHT milks with different fat contents were determined. In addition to the effect of hydrolisation of lactose on HMF contents, the composition and colour values of milk samples were also determined. Total HMF values varied from 1.15 to 4.78 µmol/L in pasteurized milk, 2.16 to 12.74 µmol/L in UHT milk and 27.35 to 35.73 µmol/L in lactose hydrolised milk. Although increase in heat process resulted in an increase in HMF values, levels were still lower than those in other food products. HMF values of UHT milk slightly increased with an increase in milk fat. The highest level was obtained in lactose hydrolised UHT milk. Moreover, the redness values of lactose hydrolised UHT milks were high.

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Konular
Dergi Bölümü Araştırma Makaleleri
Yazarlar

Orcid: http://orcid.org/0000-0002-6345-9252
Yazar: Müge Urgu
E-posta: nurcan.koca@ege.edu.tr

Orcid: http://orcid.org/0000-0002-7766-7773
Yazar: Turkuaz Ecem Saatli
E-posta: nurcan.koca@ege.edu.tr

Orcid: http://orcid.org/0000-0002-8222-6438
Yazar: Aylin Türk
E-posta: nurcan.koca@ege.edu.tr

Orcid: http://orcid.org/0000-0002-0733-4500
Yazar: Nurcan Koca
E-posta: nurcan.koca@ege.edu.tr

Bibtex @araştırma makalesi { akademik-gida345258, journal = {Akademik Gıda}, issn = {1304-7582}, address = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2017}, volume = {15}, pages = {249 - 255}, doi = {10.24323/akademik-gida.345258}, title = {Isıl İşlem Görmüş İçme Sütlerinde (Pastörize, UHT ve Laktozsuz UHT Süt) Hidroksimetilfurfural İçeriğinin Belirlenmesi}, language = {tr}, key = {cite}, author = {Saatli, Turkuaz Ecem and Koca, Nurcan and Urgu, Müge and Türk, Aylin} } @araştırma makalesi { akademik-gida345258, journal = {Akademik Gıda}, issn = {1304-7582}, address = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2017}, volume = {15}, pages = {249 - 255}, doi = {10.24323/akademik-gida.345258}, title = {Determination of Hydroxymethylfurfural Content of Heat-Treated Milk (Pasteurized, UHT and Lactose-Hydrolised UHT Milk)}, language = {en}, key = {cite}, author = {Saatli, Turkuaz Ecem and Koca, Nurcan and Urgu, Müge and Türk, Aylin} }
APA Urgu, M , Saatli, T , Türk, A , Koca, N . (2017). Isıl İşlem Görmüş İçme Sütlerinde (Pastörize, UHT ve Laktozsuz UHT Süt) Hidroksimetilfurfural İçeriğinin Belirlenmesi. Akademik Gıda, 15 (3), 249-255. DOI: 10.24323/akademik-gida.345258
MLA Urgu, M , Saatli, T , Türk, A , Koca, N . "Isıl İşlem Görmüş İçme Sütlerinde (Pastörize, UHT ve Laktozsuz UHT Süt) Hidroksimetilfurfural İçeriğinin Belirlenmesi". Akademik Gıda 15 (2017): 249-255 <http://dergipark.gov.tr/akademik-gida/issue/31629/345258>
Chicago Urgu, M , Saatli, T , Türk, A , Koca, N . "Isıl İşlem Görmüş İçme Sütlerinde (Pastörize, UHT ve Laktozsuz UHT Süt) Hidroksimetilfurfural İçeriğinin Belirlenmesi". Akademik Gıda 15 (2017): 249-255
RIS TY - JOUR T1 - Isıl İşlem Görmüş İçme Sütlerinde (Pastörize, UHT ve Laktozsuz UHT Süt) Hidroksimetilfurfural İçeriğinin Belirlenmesi AU - Müge Urgu , Turkuaz Ecem Saatli , Aylin Türk , Nurcan Koca Y1 - 2017 PY - 2017 N1 - doi: 10.24323/akademik-gida.345258 DO - 10.24323/akademik-gida.345258 T2 - Akademik Gıda JF - Journal JO - JOR SP - 249 EP - 255 VL - 15 IS - 3 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.345258 UR - http://dx.doi.org/10.24323/akademik-gida.345258 Y2 - 2017 ER -
EndNote %0 Akademik Gıda Isıl İşlem Görmüş İçme Sütlerinde (Pastörize, UHT ve Laktozsuz UHT Süt) Hidroksimetilfurfural İçeriğinin Belirlenmesi %A Müge Urgu , Turkuaz Ecem Saatli , Aylin Türk , Nurcan Koca %T Isıl İşlem Görmüş İçme Sütlerinde (Pastörize, UHT ve Laktozsuz UHT Süt) Hidroksimetilfurfural İçeriğinin Belirlenmesi %D 2017 %J Akademik Gıda %P 1304-7582-2148-015X %V 15 %N 3 %R doi: 10.24323/akademik-gida.345258 %U 10.24323/akademik-gida.345258