foodmetaFOOD METAENGINEERINGFOOD METAENGINEERING2949-6497All-Russian Dairy Research Institute10.37442/fme.2024.3.62foodmeta-62Research ArticleОригинальное эмпирическое исследованиеOriginal Empirical ResearchВлияние условий хранения на цветовой профиль цельного сгущенного молока с сахаромThe Influence of Storage Conditions on the Color Profile of Sweetened Condensed Whole Milkhttps://orcid.org/0000-0002-8427-0387БольшаковаЕкатерина ИвановнаBolshakovaEkaterina I.

Лаборатория технологий биотрансформации и консервирования

Младший научный сотрудник

SPIN-код: 9732-9017, AuthorID: 1125448

e_bolshakova@vnimi.orghttps://orcid.org/0000-0003-4779-1076БарковскаяИрина АлександровнаBarkovskayaIrina A.

Лаборатория технологий биотрансформации и консервирования

Младший научный сотрудник

SPIN-код: 9404-4365, AuthorID: 1145987

All-Russian Dairy Research Institute

i_barkovskaya@vnimi.orghttps://orcid.org/0000-0002-3227-8133КручининАлександр ГеннадьевичKruchininAleksandr G.

Лаборатория технологий биотрансформации и консервирования

Руководитель лаборатории

SPIN-код: 7930-1023, AuthorID: 564103

a_kruchinin@vnimi.orghttps://orcid.org/0000-0002-5875-9875ТуровскаяСветлана НиколаевнаTurovskayaSvetlana N.

Лаборатория технологий биотрансформации и консервирования

Старший научный сотрудник

SPIN-код: 6904-5308, AuthorID: 564099

s_turovskaya@vnimi.orghttps://orcid.org/0000-0002-9399-0984ИлларионоваЕлена ЕвгеньевнаIllarionovaElena E.

Лаборатория технологий биотрансформации и консервирования

Научный сотрудник

SPIN-код: 2990-2390, AuthorID: 674608

e_illarionova@vnimi.orghttps://orcid.org/0009-0009-8493-1163ОрловаЕлена СергеевнаOrlovaElena S.

Лаборатория технологий биотрансформации и консервирования

Младший научный сотрудник

SPIN-код: 5471-1477, AuthorID: 1156616

All-Russian Dairy Research Institute

orlofflena2012@yandex.ruВсероссийский научно-исследовательский институт молочной промышленностиРоссияAll-Russian Dairy Research InstituteRussian Federation202410102024232540Copyright © Большакова Е.И., Барковская И.А., Кручинин А.Г., Туровская С.Н., Илларионова Е.Е., Орлова Е.С., 20242024Большакова Е.И., Барковская И.А., Кручинин А.Г., Туровская С.Н., Илларионова Е.Е., Орлова Е.С.Bolshakova E.I., Barkovskaya I.A., Kruchinin A.G., Turovskaya S.N., Illarionova E.E., Orlova E.S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fme-journal.org/jour/article/view/62Введение

Введение: При расширении поля реализации своей продукции в районы с жарким климатом и Арктическую зону молочноконсервные предприятия вынуждены использовать специализированный транспорт, так как пути доставки могут пересекать несколько климатических зон, температура в которых выходит за рамки рекомендуемых температурных диапазонов хранения продукта. Решение данной проблемы актуализирует исследования влияния нерегулируемых температур хранения на качество молочных консервов, в том числе цвета, с целью расширения допустимых режимов хранения и транспортирования, установленных в ТТИ к ГОСТ 31688-2012. Существует немногочисленное количество работ, описывающих влияние низких и высоких температур на качество цельного сгущенного молока с сахаром, однако они не охватывают широкий диапазон температур. Известно, что не только воздействие нехарактерных температурных режимов хранения, но и параметры гомогенизации молочного сырья могут влиять на изменение цвета. При этом, следует обратить внимание на невозможность достоверной оценки степени цветового различия идентичных по составу пищевых продуктов, поскольку применяемые методики оценки органолептических показателей являются качественными. Для количественной оценки цветового различия в научных исследованиях применяют систему на основе цветового пространства CIE Lab, позволяющую оцифровать показатель цвета продукта, повышая точность проводимых исследований.

Цель

Цель: Изучить влияние смоделированных условий транспортирования в диапазоне температур от 50°С до минус 50°С и последующего хранения при 5°С, а также эффективности гомогенизации на изменение цвета цельного сгущенного молока с сахаром и ассоциированных с этим процессом физико-химических показателей.

Материалы и методы

Материалы и методы: Объект исследований – цельное сгущенное молоко с сахаром от партий с различной эффективностью гомогенизации, подвергнутое хранению при различных температурных условиях. Изменение цвета образцов регистрировали путем фотофиксации. Содержание свободных аминокислот определяли методом капиллярного электрофореза. Определение цветового различия, индекса белизны и насыщенности определяли расчётным способом. Определение титруемой кислотности проводили титриметрическим методом. Определение pH проводили потенциометрическим методом. Качественное определение состава белков проводили с помощью диск-электрофореза в полиакриламидном геле в присутствии додецилсульфата натрия. Статистический анализ экспериментальных данных проводили с применением однофакторного дисперсионного анализа (ANOVA) и апостериорного теста Тьюки.

Результаты

Результаты: Установлено, что одноступенчатое нагревание до 50℃ и хранение при этой температуре в течение 7 и 14 суток вызывает образование высокобелковых агрегатов, изменение содержания свободных аминокислот, pH и потемнение продукта. Выявлено, что многоступенчатые циклы нагревания и замораживания до 50℃ и минус 50℃ соответственно, как и одноступенчатое замораживание до минус 50℃ не оказывают критического влияния на цвет цельного сгущенного молока с сахаром. Обнаружено влияние эффективности гомогенизации на потенциал цельного сгущенного молока с сахаром к потемнению. Результаты анализа кислотности показали, что высокая скорость изменения pH в продукте коррелировала с формированием более темного цвета в продукте в процессе длительного хранения.

Выводы

Выводы: Полученные данные стали частью научного обоснования разработки новой документации в области стандартизации на цельного сгущенное молоко с сахаром, предназначенное для транспортирования в районы Крайнего Севера и регионы с жарким климатом, так как позволили доказать, что многоступенчатый режим изменения температур не вызывает изменения качества продукта.

Introduction

Introduction: The expansion of logistical routes for exported canned dairy products to the Arctic zone and regions with hot climates underscores the need for research aimed at reducing transportation costs and preserving the quality of dairy preserves under extreme temperature conditions. In this regard, product color is an important organoleptic indicator that shapes initial perceptions of quality parameters and is considered one of the markers of spoilage mechanisms in sweetened condensed whole milk (SCWM). Currently, standardized methods for assessing organoleptic indicators, particularly color, are qualitative and subjective, which do not reliably measure the degree of color variation in identical food products. Therefore, digitizing the color indicator of SCWM and correlating it with changes in the food matrix under extreme temperature exposure is a relevant and timely research direction.

Purpose

Purpose: To study the impact of simulated transport conditions within an extreme temperature range from 50°C to -50°C, and subsequent storage at 5°C, as well as the effectiveness of homogenization on the color of SCWM and associated physicochemical indicators to expand acceptable storage and transport conditions for the product.

Materials and Methods

Materials and Methods: The study object was SCWM from batches with varying homogenization efficiency, stored under different temperature conditions. Changes in sample color were recorded through photo documentation. The content of free amino acids was determined by capillary electrophoresis. Color difference, whiteness index, and color saturation were calculated. Active and titratable acidity were measured using potentiometric and titrimetric methods, respectively. The protein profile was determined by electrophoresis in polyacrylamide gel.

Results

Results: It was found that a single-stage heating to 50 °C and storage at this temperature for 7 and 14 days caused the formation of high-protein aggregates, changes in free amino acid content, pH, and product darkening. Multistage heating and freezing cycles to 50 °C and -50 °C, as well as single-stage freezing to -50 °C, did not critically affect the color of SCWM. The effectiveness of homogenization was found to influence SCWM's susceptibility to darkening. Acidity analysis results showed that a high rate of pH change in the product correlated with the formation of a darker color during prolonged storage.

Conclusion

Conclusion: The obtained data contributed to the scientific basis for developing new standards documentation for SCWM intended for transport to the Far North and hot climate regions, as it was shown that multistage temperature changes do not alter product quality.

 

 

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The authors declare that there are no conflicts of interest present.