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- Title
Influence of algae on the change of butter quality indicators.
- Authors
Lebska, Tetiana; Ochkolias, Olena
- Abstract
Introduction. The aim is to investigate the influence of algae on the change of indicators of quality of butter during storage. Materials and Methods of the study. One had chosen the samples of butter with the powder from laminaria, fucus, spirulina and cystoseira as the object of the study; the butter with mass fraction of fat 62,5% had been chosen for control. Samples have been stored at the temperatures of 3 ± 2 °C (above) and 7 ± 2 °C (below) for appropriate determining of the ongoing changes in samples' organoleptic properties (taste and smell) as well as the primary oxidation of products - Peroxide and hydrolysis of lipids at different stages. Results of the study. The use of algae for butter production allows to extend product storage life twice. Therefore, the dynamics of organoleptic characteristics of butter containing algae showed a quality improvement for control samples during storage at a temperature of +3 ± 2 °C at the 45th day by 4 points, those containing algae by 2 points; when stored under conditions of -7 ± 2 °C at the 65th day indicators decreased by 5 points in the control sample, and by 2 points if to talk about those containing algae. When storing the samples under conditions of the temperature of +3 ± 2 °C, the change of the set of indicators takes place more intensively in comparison with storage conditions at a temperature of -7 ± 2 °C, which is explained by the influence of low temperatures. Peroxide value of fat in the control sample of the butter after 30 days was 4.9; peroxide value of the butter containing algae was from 3,2 to 3,5½ O mmol/kg, respectively. Similar dependence is set in the study of the hydrolysis of fat, as all kinds of algae slow the processes of accumulation of free fatty acids twice. We may presume, that the effect observed is caused by the presence of selenium, pigments, bioflavonoids in algae, and the formation of polysaccharide-lipid complexes on the surface of nanograins, which protect the fat phase from oxidation and hydrolysis. Conclusions. Addition of algae to butter slows the deterioration of the organoleptic characteristics, as well as the processes of oxidation and hydrolysis of fat during storage both at low and high temperatures.
- Subjects
BUTTER preservation; FOOD quality; ALGAE
- Publication
Ukrainian Journal of Food Science, 2016, Vol 4, Issue 1, p40
- ISSN
2310-1008
- Publication type
Article