1. Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk
- Author
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Shuo Wang, Jianxin Gao, Jing Dong, Zhonghui Han, Wang Xiaomin, Wenxiang Wang, and Yan Zhang
- Subjects
Cultured Milk Products ,5-(hydroxymethyl)-2-furfural ,Flavour ,Pharmaceutical Science ,01 natural sciences ,Article ,Analytical Chemistry ,lcsh:QD241-441 ,symbols.namesake ,chemistry.chemical_compound ,0404 agricultural biotechnology ,lcsh:Organic chemistry ,Drug Discovery ,α-dicarbonyl ,Browning ,Animals ,Hydroxymethyl ,Food science ,Physical and Theoretical Chemistry ,Lactobacillus species ,formation ,010401 analytical chemistry ,Organic Chemistry ,Methylglyoxal ,food and beverages ,04 agricultural and veterinary sciences ,040401 food science ,Maillard Reaction ,0104 chemical sciences ,Flavoring Agents ,Maillard reaction ,Milk ,Food Storage ,chemistry ,Chemistry (miscellaneous) ,Acrylamide ,Fermentation ,acrylamide ,symbols ,brown fermented milk ,Molecular Medicine ,flavour component - Abstract
To improve the quality and safety of brown fermented milk (BFM), the formation and alterations of potentially harmful Maillard reaction products (MRPs), including 3-deoxyglucosone (3-DG), methylglyoxal (MGO), 5-(hydroxymethyl)-2-furfural (HMF), acrylamide and flavour components were investigated during the browning, fermentation and commercial storage. MRPs were shown to be produced mainly during the browning stage. The levels of different substances varied during the fermentation and commercial storage stage. The proportion and type of carboxylic acids in the flavour components significantly increased during the fermentation stage. Browning index of milk during the browning stage was shown to be positively associated with the 3-DG (Pearson&rsquo, s r = 0.9632), MGO (Pearson&rsquo, s r = 0.9915), HMF (Pearson&rsquo, s r = 0.9772), and acrylamide (Pearson&rsquo, s r = 0.7910) levels and the total percentage of the flavour components from four different categories (Pearson&rsquo, s r = 0.7407). Changes in physicochemical properties of BFM during production not only contribute to predict the formation of potentially unhealthy MRPs, but also Lactobacillus species used for the fermentation should be carefully selected to improve the quality of this product.
- Published
- 2019
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