Nurcan KOCA, Müge URGU, Aylin TÜRK, Turkuaz Ecem SAATLİ

Isıl İşlem Görmüş İçme Sütlerinde (Pastörize, UHT ve Laktozsuz UHT Süt) Hidroksimetilfurfural İçeriğinin Belirlenmesi

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.

Determination of Hydroxymethylfurfural Content of Heat-Treated Milk (Pasteurized, UHT and Lactose-Hydrolised UHT Milk)

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 intensity 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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