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PubMed1981

Human milk banking. Effect of refrigeration on cellular components.

The storage of human milk at 4 C for 48 hours after expression resulted in a significant (p < 0.02) loss of cellular viability. Further, the concentration of milk macrophages and neutrophils decreased significantly (p < 0.02), presumably via cell adhesion to the milk container or cytolysis. The milk lymphocyte concentration, however, was not significantly affected by storage. Milk passage through a nasogastric feeding catheter had no additional effect on cell viability or concentration. Thus, while current banking methodologies allow greater availability of breast milk's resistance factors to newborn infants, they do so with significant, but not serious, alterations in both the quantity and quality of these components.

Humans↗
PubMed1998

Relationships between 4-hydroxy-2-nonenal, 2-thiobarbituric acid reactive substances and n-6 polyunsaturated fatty acids in refrigerated and frozen pork.

The relationships between 4-hydroxy-2-nonenal (HNE), 2-thiobarbituric acid reactive substances (TBARS) and n-6 polyunsaturated fatty acids (n-6 PUFAs) were investigated for pork stored at 0, -20 and -80 degrees C. A significant linear correlation was apparent between HNE and TBARS for the pork stored at each temperature. However, the n-6 PUFA content remained unchanged during storage.

Aldehydes↗
PubMed2000

Organic acids and volatile flavor components evolved during refrigerated storage of kefir.

Kefir samples were prepared and transferred to sterile jars for storage at 4 degrees C. After 0, 7, 14, and 21 d of storage, the pH, organic acid, and volatile flavor component content were determined to monitor possible flavor changes during storage. Stored samples were analyzed for organic acid (orotic, citric, pyruvic, lactic, uric, acetic, propionic, butyric, and hippuric) content by HPLC with UV detection at 275 nm. Acetoin, ethanol, acetaldehyde, and diacetyl were monitored using gas chromatography equipped with a headspace autosampler. There was no significant decrease in average pH of samples between d 0 and 21 of storage (P>0.05). Lactic acid concentration increased during storage, reaching a maximum of 7739 ppm by d 21. Orotic and citric acids increased slightly during storage. Although pyruvic and hippuric acids are produced during fermentation, neither was detected during storage. Acetic, propionic, and butyric acids were not detected during kefir storage. Ethanol concentrations increased during storage and reached 0.08% by d 21. The amounts of acetaldehyde and acetoin, common flavor substances in many cultured dairy products, increased during fermentation. Acetaldehyde content in kefir samples doubled from d 0 to 21, reaching a final concentration of 11 microg/g. During storage, the concentration of acetoin decreased from 25 ppm on d 0 to 16 ppm on d 21. However, diacetyl, another common flavor component in cultured dairy products, was not detected during fermentation or storage.

Acetaldehyde↗