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Color Changes and Available Lysine during Storage of Shelf‐Stable Concentrated Cheese Whey
Author(s) -
KANTEREWICZ ROSA J.,
CHIRIFE JORGE
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13941.x
Subject(s) - browning , potassium sorbate , chemistry , shelf life , food science , water activity , food preservation , lysine , potassium , water content , biochemistry , organic chemistry , sugar , amino acid , geotechnical engineering , engineering
Concentrated whey (about 50% solids) was stabilized against microbial deterioration by a combination of a slight reduction of water activity (a w ) (0.94 or 0.92), lowered pH (5.2 or 5.4) and addition of 0.2% potassium sorbate. Color changes and available lysine loss in the above shelf stable whey, stored at different temperatures, were studied. A zero order reaction kinetics was observed for color changes during browning of the concentrated whey; activation energy was found to be 26 Kcal/mole. The loss of available lysine amounted to 20–30% of the initial value after three months of storage at 30°C.