Assessment of chemical and sensory quality of unsalted and salted sweet cream butter during storage at different temperatures and time
Laen...
Kuupäev
2017
Kättesaadav alates
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Estonian Academic Agricultural Society
Abstrakt
Quality of butter depends on many factors such as quality
of raw material, production method, ingredients used, type of packaging.
Chemical changes taking place during storage of final product are also
important. Extent of oxidation and the amount of free fatty acids in
Estonian butter have not been investigated recently in experimental studies
and have been evaluated at national level only with regard to intervention
buying-in. The purpose of this work was to evaluate the quality of salted
and unsalted sweet cream butter produced in continuous butter machine
and stored at different storage temperatures and time periods. Three
batches of salted and unsalted sweet cream butter were prepared and were
stored at three different temperatures: at –20 °C for 24 weeks, at +5 °C for
12 weeks, at +20 °C for 8 weeks. Dry matter and salt content, peroxide
value, acid value and organoleptic properties were evaluated. No major
differences were found when comparing acid values and peroxide values
at different storage temperatures. There were no significant differences
between salted and unsalted butter samples and no age trends for the
values. At all storage temperatures, the level of acid value (maximum
value 0.81 mmol 100 g-1
fat) was lower than the upper limit established
for high-quality butter (1.2 mmol 100 g-1
fat). The peroxide value
(maximum value 0.050 meq per kg fat) was also lower than the upper limit
established for high-quality butter (0.3 meq kg-1
fat) at all storage
temperatures. After eight weeks of storage the sensory characteristics of
butter – appearance, taste and flavour – scored at least 4 points or higher
on 5 point scale that corresponds to high-quality butter.
Kirjeldus
Article
Saabunud / Received 02.12.17 ; Aktsepteeritud / Accepted 19.12.17 ; Avaldatud veebis / Published online 20.12.17 Vastutav autor / Corresponding author: Katrin Laikoja e-mail: katrin.laikoja@emu.ee
Saabunud / Received 02.12.17 ; Aktsepteeritud / Accepted 19.12.17 ; Avaldatud veebis / Published online 20.12.17 Vastutav autor / Corresponding author: Katrin Laikoja e-mail: katrin.laikoja@emu.ee
Märksõnad
sweet cream butter, salted butter, free fatty acids, peroxide value, sensory analysis, articles