Окислительная и гидролитическая порча жирового сырья для молокосодержащих продуктов в процессе хранения

Abstract

Antioxidant additives can affect the processes of hydrolysis and oxidation in dairy products during storage. This study featured palm oil, sunflower high-oleic oil, and two milk fat substitutes with different compositions. The samples were stored in an open container at 32 ± 1°C and a relative humidity of 75% for 14 days. The intensity of hydrolysis and oxidation was assessed by their acid number and peroxide number. The palm oil sample with 46.91% saturated palmitic acid and Milk Fat Substitute 1 with 37.61% palmitic and 34.96% oleic acid proved to be the most stable mixes. Milk Fat Substitute 2 was rich in polyunsaturated linoleic acid (29.31%) and demonstrated faster hydrolysis and oxidation rates than the palm oil sample and Milk Fat Substitute 1. Lecithin E322 (0.4%) inhibited hydrolytic and oxidative processes. In Milk Fat Substitute 1 without lecithin, the acid number increased from 0.1 to 2.2 mg KOH/g on storage day 14. In Milk Fat Substitute 1 with lecithin, this indicator stopped growing at 1.4 mg KOH/g. Experiments in reducing the growth rate of the peroxide number gave similar results. In Milk Fat Substitute 1, the peroxide number rose from 1 to 5.7 mmol of active oxygen/kg. In the sample without lecithin, it reached 7 .2 mmol active oxygen/kg. Lecithin proved to be an effective antioxidant-emulating additive to composite fat bases in dairy products. On the one hand, it provided high-quality dispersion of water and fat. On the other hand, it was able to inhibit oxidation and hydrolysis.