Protein oxidation in processed cheese slices treated with pulsed light technology.
The effect of pulsed light technology on protein oxidation was studied in sliced processed cheese by measuring the protein-bound carbonyls with a spectrophotometric DNPH assay. Bovine serum albumin was also tested as a protein standard. Fluences of 0.7, 2.1, 4.2, 8.4 and 11.9 J/cm(2) were applied to vacuum-packaged cheese slices and to an aqueous solution of the protein. Treatments up to 4.2 J/cm(2) did not promote protein oxidation immediately after flashing either in cheese or in the standard. Samples treated with 8.4 and 11.9 J/cm(2) showed significantly higher carbonyl amounts than non-treated ones. Protein oxidation increased along cheese storage at 4°C, and differences among treatments remained. Further studies on the sensory properties will be needed to clarify the impact of pulsed light on processed cheese quality.
Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain. Electronic address: manuela@vet.ucm.es.
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Fernández
Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain; CEI Campus Moncloa, UCM-UPM e INIA, Madrid, Spain.
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M
Ganan
Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
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Guerra
Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
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Hierro
D002611:Cheese / Q000032:analysis*; D005511:Food Handling; D005524:Food Technology; D008027:Light; D008894:Milk Proteins / Q000737:chemistry*; D010084:Oxidation-Reduction
D008894:Milk Proteins
Carbonyls; DNPH assay; Processed cheese; Protein oxidation; Pulsed light