文章基本信息

标题：DONKEY MILK SHELF LIFE: MICROBIOLOGY AND VOLATILE COMPOUNDS
本地全文：下载
作者：F. Conte ; T. Rapisarda ; G. Belvedere 等
期刊名称：Italian Journal of Food Safety
电子版ISSN：2239-7132
出版年度：2010
期号：7
页码：25-29
DOI：10.4081/ijfs.2010.7.25
语种：English
出版社：PAGEPress Publications
摘要：Organoleptics properties are important to evaluate the shelf life of food products. Sensory analysis is generally used for this purpose. In this study psychrotrophic, mesophilic bacteria, and pH values were correlated to volatile compounds. The quality of raw donkey milk stored for 3, 7, 10, 14 and 28 days at two different temperatures (3°C and 7°C) was tested. Donkey milk volatiles for the first time in this study were identified. Different volatiles distribution were detected by Smart Nose and GCO during the trials and a correlation with bacteriological and pH data were shown. On the basis of the results the acceptability of 10 days storing at +3°C, and of 3-4 days at +7°C, for milk samples, was pointed out.
关键词：Donkey milk; shelf life; microbiology; volatiles