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Effects of Carbonylation on the Freshness of Milk and Carbonylation Prevention Measures
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Abstract
Objective: To study the effects of carbonylation on freshness during milk storage and develop methods for keeping milk fresh. Methods: The effects of storage temperature, time, vacuum and repeated freeze-thaw on milk carbonylation were determined. Levels of carbonylation were measured. Results: The carbonylation content increased with storage time at room temperature. Vacuum protection and antibacterial protection decreased the protein carbonylation content. The carbonylation content increased with the number of freeze-thaw cycles under low-temperature storage conditions. Conclusion: Vacuum freezing delays oxidative damage to milk protein.
Title: Effects of Carbonylation on the Freshness of Milk and Carbonylation Prevention Measures
Description:
Abstract
Objective: To study the effects of carbonylation on freshness during milk storage and develop methods for keeping milk fresh.
Methods: The effects of storage temperature, time, vacuum and repeated freeze-thaw on milk carbonylation were determined.
Levels of carbonylation were measured.
Results: The carbonylation content increased with storage time at room temperature.
Vacuum protection and antibacterial protection decreased the protein carbonylation content.
The carbonylation content increased with the number of freeze-thaw cycles under low-temperature storage conditions.
Conclusion: Vacuum freezing delays oxidative damage to milk protein.
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