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Preliminary Investigation towards the Use of Infrared Technology for Raw Milk Treatment

己醛 食品科学 芳香 化学 味道 肠杆菌科 生牛奶 萃取(化学) 色谱法 大肠杆菌 生物化学 基因
作者
Luigi Danesi,Maria Nobile,Mauro Fontana,Erica Tirloni,Luca Maria Chiesa,Federica Savini,Roberto Edoardo Villa,Sara Panseri
出处
期刊:Foods [Multidisciplinary Digital Publishing Institute]
卷期号:13 (7): 1117-1117
标识
DOI:10.3390/foods13071117
摘要

Infrared (IR) technology offers a promising solution for reducing microbiological loads in various food types while preserving their quality traits, such as flavour. However, research on IR’s application in complex matrices is limited. Therefore, our preliminary study aimed to evaluate its effectiveness in sanitizing bovine raw milk. We assessed the bacterial count before and after IR treatment by comparing volatile organic compound profiles via headspace extraction and GC/MS analysis. Our findings showed that higher energy levels led to a greater bacterial reduction. IR85 was the most effective in reducing Coliforms and Enterobacteriaceae in non-homogenised samples, with a reduction ranging from −1.01 to >−2.99 and from −1.66 to −3.09 Log CFU/mL, respectively. IR60 and 70 showed no efficacy, while IR80 had intermediate but still satisfactory effect. IR85 notably affected volatile compounds, particularly increasing hexanal (from 0.08 to 4.21 ng g−1) and dimethyl sulphone (from 10.76 to 26.40 ng g−1), while IR80 better preserved the aroma profile. As a result, only IR80 was tested with homogenised raw milk, demonstrating significant bacterial reduction (from >2.39 to 3.06 Log CFU/mL for Coliforms and from 1.90 to >2.45 Log CFU/mL for Enterobacteriaceae) and maintaining the aroma profile quality.
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