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High Hydrostatic Pressure Effects on Color and Milk‐Fat Globule of Ewe's Milk
Author(s) -
Gervilla R.,
Ferragut V.,
Guamis B.
Publication year - 2001
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.1365-2621.2001.tb15190.x
Subject(s) - lightness , globules of fat , hydrostatic pressure , chemistry , lipolysis , food science , milk fat , zoology , biology , biochemistry , adipose tissue , thermodynamics , physics , optics , linseed oil
The influence of high hydrostatic pressure treatments on lipolysis, color, and size distribution of milk fat globule (MFG) on ewe's milk was studied. Treatments consisted of combinations of pressure (100 to 500 MPa) and temperature (4, 25, and 50 °C) for 10 min. Pressurized samples showed FFA levels lower than control. Pressurizations at 25 and 50 °C showed a tendency to increase MFG in the range 1‐2 μm and to decrease MFG between the range 2 to 10 μm, whereas at 4 °C the effect was the reverse. A decrease of lightness (L*)value, and an increase of (−a*) and (+b*) values occurred in color with pressure increase.