Singlet Oxygen and Ascorbic Acid Effects on Dimethyl Disulfide and Off‐Flavor in Skim Milk Exposed to Light

Jung, Mun Yhung; Yoon, Suk Hoo; Lee, H.O.; Min, David B.

doi:10.1111/j.1365-2621.1998.tb15753.x

Cited by 126 publications

(92 citation statements)

References 23 publications

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“…In the low fat cheese the accumulation of DMDS was less significant, and a significant difference (P < 0.001) was detected in the levels of generated DMDS between the two types of cheese as well as between the packaging conditions. For the last seven days of incubation (days [14][15][16][17][18][19][20][21], the accumulation of DMDS in the vacuum-packed 18% fat cheeses showed a significant increase (P < 0.001) when compared to the vacuum-packed low fat cheese. The level in the vacuum-packed cheese with 18% fat was comparable to the level of DMDS observed in the low fat cheeses packed in air.…”

Section: Resultsmentioning

confidence: 99%

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Light-induced protein and lipid oxidation in cheese: Dependence on fat content and packaging conditions

Dalsgaard

Sørensen

Bakman

et al. 2010

Dairy Sci. Technol.

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-Photo-oxidation of cheese products has become an issue due to the fact that packaging of cheeses in transparent materials is very frequently used. The present study aimed to investigate the effect of fat content and availability of oxygen on light-induced oxidation in cheese, as we expected that the fat content would affect the oxidation pathways. Two different model cheeses with 5.4% and 18% fat were packed in air and in vacuum, respectively. The contents of protein (dityrosine and dimethyl disulphide (DMDS)) and lipid (lipid hydroperoxides, pentanal, hexanal and heptanal) oxidation products were significantly reduced in vacuum-packed cheeses compared to cheeses packed in air. Protein oxidation correlated to the concentration of lipids in the cheeses, and interactions between the lipid radicals and proteins seemed to be decisive for the generation of dityrosine, whereas the influence of lipid radicals on the generation of the DMDS seemed more ambiguous. The higher levels of dityrosine and DMDS in the cheese with a high fat content indicated that transfer of radicals from the lipids to the proteins occurred. Even though the generation of DMDS was reduced in vacuum-packed cheese when compared to cheese packed in air, DMDS was formed in vacuum-packed cheese.protein oxidation / fat content / light exposure / radical transfer Résumé -Oxydation des protéines et des lipides dans les fromages induite par la lumière : incidence de la teneur en matière grasse et des conditions d'emballage. La photo-oxydation des fromages est devenue un sujet d'intérêt en raison de l'utilisation accrue de matériaux transparents pour le conditionnement les fromages. La présente étude avait pour but d'évaluer l'effet de la teneur en matière grasse et de la disponibilité en oxygène sur l'oxydation photo-induite dans les fromages, car il était attendu que la teneur en matière grasse devait affecter les réactions d'oxydation. Deux modèles de fromage différents, contenant respectivement 5,4 % et 18 % de matière grasse, ont été conditionnés en présence d'air ou sous vide. Les teneurs en produits d'oxydation des protéines (dityrosine, diméthyl disulfide (DMDS)) et des lipides (hydroperoxydes, pentanal, hexanal, heptanal) étaient significativement réduites dans les fromages conditionnés sous vide, en comparaison avec ceux conditionnés sous air. L'oxydation des protéines était corrélée à la concentration en lipides des fromages, et les interactions entre les radicaux lipidiques et les protéines semblaient être déterminantes pour la génération de dityrosine, alors que l'influence des radicaux lipidiques sur la génération du DMDS semblait moins évidente. Les niveaux plus élevés de dityrosine et de DMDS dans le fromage contenant une teneur élevée en matière grasse montraient qu'un transfert de radicaux avait lieu des lipides vers les protéines. Même si la génération de DMDS était réduite dans le fromage conditionné sous vide en comparaison au fromage conditionné sous air, le DMDS se formait dans le fromage conditionné sous vide.oxydation des...

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Section: Resultsmentioning

confidence: 99%

“…However, more advanced methods have shown that dimethyl disulphide (DMDS) was the major protein oxidation product in milk [19]. DMDS was reported to be mainly responsible for the off-flavour formation in low fat dairy products such as skimmed milk [15], and DMDS has also been detected in low fat cheese [2].…”

Section: Introductionmentioning

confidence: 99%

Light-induced protein and lipid oxidation in cheese: Dependence on fat content and packaging conditions

Dalsgaard

Sørensen

Bakman

et al. 2010

Dairy Sci. Technol.

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“…Various techniques have been tested and are used in order to incorporate antioxidants into milk products. Several of these methods are by injecting antioxidants into the cows, adding antioxidants to feeds or the direct addition of antioxidants into final dairy products (Nicholson and Charmley, 1993;Jung et al, 1998;van Aardt et al, 2005a). The bioavailability is greatly decreased when antioxidants are ingested and antioxidant levels will not remain constant as storage of the milk will decrease the antioxidant level (Jensen, 1995;Nielsen et al, 2001).…”

Section: Role Of Iron In Milk Shelf Lifementioning

confidence: 99%

Effects of mineral content of bovine drinking water: Does iron content affect milk quality?

Mann¹,

Duncan²,

Knowlton³

et al. 2013

Journal of Dairy Science

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Implications of water chemistry on milk synthesis are not well described yet water is an important nutrient for dairy cattle. High mineral concentrations (>0.3 mg/kg Fe and others) may be associated with natural levels in ground water, contaminating sources, drought conditions, or storage systems. This study evaluated effects of added iron in bovine drinking water on milk composition (Ca, Cu, Fe, P) measured by inductively coupled plasma mass spectrometry and oxidative stability measured by thiobarbituric acid reactive substances assay for malondialdehyde (MDA), volatile chemistry and sensory analysis (triangle test). Prepared ferrous lactate treatments, corresponding to 0, 2, 5, and 12.5 mg/kg drinking water levels were given abomasally (10 L/d) to 4 lactating dairy cows over 4 periods (1 wk infusion/period) in a Latin square design. Milk was collected (d6 of infusion), processed (homogenized, pasteurized), and analyzed within 72 h of processing and 7 d of refrigerated storage. No differences in MDA (1.46±0.04 mg/kg) or iron (0.22±0.01 mg/kg) were observed in processed milk. Cross effects analysis (treatment*cow) showed significant differences in calcium, copper and iron (P < 0.05).Sensory differences (P < 0.05), in treatment vs. control, suggested iron from water sources contributes to milk flavor changes. A case study with high and low (0.99; 0.014 mg/kg) iron treatments revealed no significant differences (P > 0.05) in mineral composition (0.23±0.06 mg/kg Fe) or MDA (0.77±0.03 mg/kg) of raw milk. Iron added to milk causes changes in oxidation; high levels of iron in bovine drinking water may not have observed effects.iii ACKNOWLEDGEMENTS

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“…Degradation of milk and dairy products represents a significant area of concern for the dairy industry, due to the development of off-flavours, impaired nutritional quality and function. These problems can appear very rapidly under the right conditions, and create consumer complaints (Havemose et al, 2004;Jung et al, 1998;Mestdagh et al, 2005;Østdal et al, 2008). Exposure to heat and/or light, in particular, can result in significant degradation in dairy products.…”

Section: Dairymentioning

confidence: 99%

Food Proteomics: Mapping Modifications

Clerens¹,

Plowman²,

Dyer³

2012

Proteomic Applications in Biology

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Singlet Oxygen and Ascorbic Acid Effects on Dimethyl Disulfide and Off‐Flavor in Skim Milk Exposed to Light

Cited by 126 publications

References 23 publications

Light-induced protein and lipid oxidation in cheese: Dependence on fat content and packaging conditions

Light-induced protein and lipid oxidation in cheese: Dependence on fat content and packaging conditions

Effects of mineral content of bovine drinking water: Does iron content affect milk quality?

Food Proteomics: Mapping Modifications

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