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Active packaging of UHT milk to prevent the development of stale flavour during storage
Author(s) -
Perkins Melinda L.,
Zerdin Katherine,
Rooney Michael L.,
D'Arcy Bruce R.,
Deeth Hilton C.
Publication year - 2006
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.749
Subject(s) - flavour , aseptic processing , chemistry , food science , flavor , shelf life , fatty acid , significant difference , chromatography , organic chemistry , medicine
Abstract Indirectly processed UHT milk was packaged in Intasept TM aseptic pouches with (treatment) or without (control) oxygen‐scavenging film and stored for 14 weeks at 26 ± 0.3°C. Samples were analysed at 0, 4, 8 and 14 weeks for dissolved oxygen, stale flavour volatiles (methyl ketones and aldehydes) and free fatty acids. Discriminative subjective analysis of odour by a consumer panel was also conducted. The oxygen‐scavenging film was shown to significantly (p < 0.05) reduce dissolved oxygen content by 23–28% during storage. Significant reductions of 23–41% were also observed for some stale flavour volatiles, including three methyl ketones and two aldehydes. Free fatty acid levels remained far below threshold values, indicating that lipolytic rancidity would not interfere with the subjective analysis. However, the consumer panel failed to detect a significant difference in odour between the treatment and control samples. Copyright © 2006 John Wiley & Sons, Ltd.