Nutritional, physicochemical, and endogenous enzyme assessment of raw milk preserved under hyperbaric storage at variable room temperature

Ricardo V. Duarte, Susana Casal, José A. Lopes da Silva, Ana Gomes, Ivonne Delgadillo, Jorge A. Saraiva*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

Raw milk (a highly perishable food) was preserved at variable room temperature (RT) under hyperbaric storage (HS) (50-100 MPa) for 60 days and compared with refrigeration (RF) under atmospheric pressure (AP) on quality, nutritional, and endogenous enzyme activity parameters. Overall, a comparable raw milk preservation outcome was observed between storage under AP/RF and 50/RT after 14 days, with similar variations in the parameters studied indicating milk degradation. Differently, even after 60 days (the maximum period studied) under 75-100/RT, a slower milk degradation was achieved, keeping most of the parameters similar to those of milk prior to storage, including pH, titratable acidity, total solid content, density, color, viscosity, and volatile organic and fatty acid profiles, but with higher free amino acid content, signs of an overall better preservation. These results indicate an improved preservation and enhanced shelf life of raw milk by HS/RT versus RF, showing HS potential for milk and highly perishable food preservation in general.
Original languageEnglish
Pages (from-to)961–974
Number of pages14
JournalACS Food Science and Technology
Volume2
Issue number6
DOIs
Publication statusPublished - 17 Jun 2022

Keywords

  • Fatty acid profile
  • Free amino acids
  • Hyperbaric storage
  • Raw milk
  • Viscosity
  • Volatile compounds

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