储存条件(光热)对某些乳制品(奶酪-酸奶)中纳他霉素含量及稳定性的影响

A. Nihad, M. Salami
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引用次数: 1

摘要

本研究旨在利用紫外分光光度计法测定当地不同公司的部分乳制品(奶酪-酸奶)在冷藏条件(4℃±20℃)、不同温度(25℃±20℃、40℃±20℃)和室温(25℃±20℃)光照条件下纳他霉素含量的变化。本研究是在同一天(同一批次同一类型)采集样品的基础上,研究温度和光照对这些产品中纳他霉素含量的影响。分析结果表明,光照和不同温度条件对纳他霉素的稳定性有显著影响。纳他霉素与贮藏时间呈显著负相关。在冷藏条件(4℃±2℃)下,奶酪和酸奶产品中纳他霉素含量较稳定。室温(25℃±20℃)无光照对纳他霉素含量影响不显著。高温(40℃±20℃)比光照(25℃±20℃)对纳他霉素含量的影响更为显著。这些结果表明,含有纳他霉素的乳制品应远离阳光和高温。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Study of Storage Conditions Effect (Light-Heat) on Natamycin Co ntent and Stability in Some Dairy Products (Cheese-Yoghurt)
The study aims to determine changes of Natamycin content in some dairy products (cheese-yoghurt) from different local companies in refrigeration conditions (4oC ± 2oC) or different temperatures (25oC ± 2oC , 40oC ± 2oC) and during exposure to sunlight at room temperature (25oC ± 2oC) using ultraviolet spectrophotometer method. This study was based on the collection of samples at the same day (the same type from the same batch) and used to study the effect of temperature and light on natamycin content in these pervious products. Results of analysis showed that exposure to sunlight and different temperature conditions significantly affected the stability of natamycin. A significant negative correlation exists between natamycin and storage time. Natamycin content was more stable in cheese and yoghurt products when stored under refrigeration conditions (4oC ± 2oC) in a dark place. A little significant effect on natamycin content during exposure to room temperature (25oC ± 2oC) without exposure to sunlight. A more significant effect on natamycin content was found during exposure to high temperatures (40oC ± 2oC) compared to effect of sunlight at 25oC ± 2oC. These results showed that dairy products containing natamycin should be kept away from sunlight and high temperatures.
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