Flow Injection Analysis of Short Chain Fatty Acids in Dairy Products Based on the Use of a Microbial Electrode

Abstract

This chapter presents a flow injection analysis of short-chain fatty acids in dairy products based on the use of a microbial electrode. The quality evaluation of milk products calls for a rapid and precise method for monitoring a number of compounds, the concentrations of which are continually changing. In a study described in the chapter, flow injection analysis (FIA) system was described for the determination of short-chain fatty acids in milk. Short-chain fatty acids are liberated by lipolysis and are responsible for the rancid flavors found in milk. Therefore, the detection of short-chain fatty acids would give an important indication to the freshness of milk. Hence, the system proved to be suitable for the determination of short-chain fatty acids in milk. Agitating raw milk led to an exponential increase of the sensor response with storage time, suggesting that the system may be applicable to the monitoring of the lipolysis of raw milk during the storage period. This microbial electrode could be used for at least two weeks after preparation.