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TEREYAĞLARININ FİZİKOKİMYASAL, OKSİDATİF VE TERMAL ÖZELLİKLERİNİN DEĞERLENDİRİLMESİ

Year 2022, Volume: 47 Issue: 2, 169 - 182, 25.02.2022
https://doi.org/10.15237/gida.GD21121

Abstract

Bu çalışma, piyasada satılan tereyağlarının fizikokimyasal özelliklerini, oksidasyon seviyelerini, termal davranışlarını, yağ asidi bileşimlerini ve Türk Gıda Kodeksi ile kalite uyumunu değerlendirmeyi amaçladı. İncelenen tereyağlarının (n=28) ortalama değerleri; nem %20.67, yağ %74.53, yağsız katı madde içeriği %4.39, tuz %0.19, laktik asit %0.65, oleik asit %1.55 (m/m), asit değeri 4.04 mg KOH/g yağ , peroksit değeri 3.25 meq O2/kg yağ ve tiyobarbitürik asit değeri 0.09 mg MA/kg yağ’dır. Örneklerin ortalama doymuş, tekli doymamış ve çoklu doymamış yağ asidi içerikleri sırasıyla %68.30, %27.90 ve %2.98'dir. Tereyağları 28.58-36.80 °C arasında değişen sıcaklıklarda tamamen eridi. Tereyağlarının katı yağ miktarları (KYM) incelendi ve erime sıcaklıkları ile KYM değerleri uyumlu bulundu. Sonuçlar, incelenen tereyağlarının Türk Gıda Mevzuatına tam olarak uymadığını gösterdi.

References

  • Akgül, H. İ., Şengül, M., Ürkek, B., Kotan, T. E. (2021). Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey. Acta Sci-Technol, 43: e48905-e48905.
  • Altun, İ., Andic, S., Tunçtürk, Y., Cecen, A., Fındık, O. (2011). Some chemical characteristics of butters obtained from Van market. Kafkas Univ Vet Fak Derg, 17(4): 645-648.
  • Anonymous (1997) American Oil Chemists' Society (AOCS) Official and Recommended Practices of the AOCS. 7th Edition, AOCS Press Publication, Champaign, USA.
  • Anonymous (1998) Official Method of Analysis. AOAC INTERNATIONAL. 15th Edition, Washington DC, the USA.
  • Anonymous (2001). Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content. The European Standard EN ISO 3727-2:2001.
  • Anonymous (2007). On emergency measures suspending the use of E 128 Red 2G as food colour. L 195/8 EN Official Journal of the European Union, Commission Regulation (EC) No 884/2007 of 26 July 2007.
  • Anonymous (2008). Laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards methods for the analysis and quality evaluation of milk and milk products. Commission Regulation (EC) No 273/2008 of 5 March 2008.
  • Anonymous (2015). Tereyağı Standardı (2. Baskı) (TS 1331). ICS 67.100.20; 67.200.10, Türk Standardları Enstitüsü, Necatibey Caddesi No. 112, Bakanlıklar, Ankara.
  • Anonymous (2021). Durum Tahmin Raporu Süt Ve Süt Ürünleri. Hazırlayan: Dr. Zeliha Yasan Ataseven, Tarımsal Ekonomi ve Politika Geliştirme Enstitüsü Müdürlüğü, Çankaya, Ankara.
  • Asha, A., Manjunatha, M., Rekha, R., Surendranath, B., Heartwin, P., Rao, J., Magdaline, E., Sinha, C. (2015). Antioxidant activities of orange peel extract in ghee (butter oil) stored at different storage temperatures. J Food Sci Technol, 52(12): 8220-8227.
  • Atamer, M., Kaptan, N. (1982). Ankara’da Tüketime Sunulan Kahvaltılık Tereyağların Nitelikleri Üzerinde Araştırmalar. Gıda, 7(4): 189: 198. Atamer, M. (1993). Tereyağı Teknolojisi. Ankara Üniversitesi Yayınları. Ankara, Türkiye. Yayın No: 1313.
  • Atamer, M., Sezgin, E. (1984). Tereyağlarında Lipolitik ve oksidatif bozulmaların saptanmasında yararlanılan asit ve peroksid değerleri ile aroma arasındaki ilişki. Gıda, 9(6): 329-334.
  • Celik, S., Bakirci, I. (2000). A study on the physical and chemical properties of cookery-type butter. Pak J Biol Sci, 3(4): 596-598.
  • Chouinard, P., Girard, V., Brisson, G. (1998). Fatty acid profile and physical properties of milk fat from cows fed calcium salts of fatty acids with varying unsaturation. J Dairy Sci, 81(2): 471-481.
  • Çakmakçı, S., Çelik, K., Ertem, H., Çalişkan, H. (2020). Tereyaği olarak satilan yağlarda bazi hileler ve kalite özelliklerinin tespiti: Erzurum örneği. Gıda, 45(4): 800-813.
  • Çavdar, H. K., Yanık, D. K., Gök, U., Göğüş, F. (2017). Optimisation of microwave-assisted extraction of pomegranate (Punica granatum L.) seed oil and evaluation of its physicochemical and bioactive properties. Food Technol Biotechnol, 55(1): 86.
  • da Silva, C. S., Almeida, L. S., Lima, C. M. G., Pagnossa, J. P., Neto, M. R. T., Brito, M. S., Barbosa, A. A., Santana, R. F. (2020). Physicochemical quality of bottled butter. Braz J Dev, 6(2): 8994-9002.
  • Demirkaya, A. (2013). Tereyağında tiyobarbiturik asit (TBA) testi ile lipid oksidasyonunun değerlendirilmesi. Ataturk Univ Vet Bilim Derg, 8(3): 237-240.
  • Demirkol, A., Guneser, O., Karagul Yuceer, Y. (2016). Volatile compounds, chemical and sensory properties of butters sold in Çanakkale. J Agric Sci, 22(1): 99-108.
  • Dervisoglu, M., Gul, O., Guvenc, D., Yazici, F., Atmaca, E., Aksoy, A. (2013). Evaluation of chemical and microbiological characteristics and fatty acid profiles of butter samples collected from the black sea region of Turkey. Asian J Chem, 25(18): 10185.
  • Fındık, O., Andiç, S. (2017). Some chemical and microbiological properties of the butter and the butter oil produced from the same raw material. LWT-Food Sci Technol, 86: 233-239.
  • Flakelar, C. L., Luckett, D. J., Howitt, J. A., Doran, G., Prenzler, P. D. (2015). Canola (Brassica napus) oil from Australian cultivars shows promising levels of tocopherols and carotenoids, along with good oxidative stability. J Food Compos Anal, 42: 179-186.
  • Haron, H., Hiew, I., Shahar, S., Michael, V., Ambak, R. (2020). A Survey on Salt Content Labeling of the Processed Food Available in Malaysia. Int J Environ Res Public Health, 17(7): 2469.
  • Kashaninejad, M., Razavi, S., Mazaheri Tehrani, M., Kashaninejad, M. (2017). Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-3 cow’s milks. Iran J Nutr Sci Food Technol, 13(3): 66-79.
  • Koca, N., Kocaoglu-Vurma, N., Harper, W., Rodriguez-Saona, L. (2010). Application of temperature-controlled attenuated total reflectance-mid-infrared (ATR-MIR) spectroscopy for rapid estimation of butter adulteration. Food chem, 121(3): 778-782.
  • Konkol, K. L., Rasmussen, S. C. (2015). An ancient cleanser: soap production and use in antiquity, In: Chemical Technology in Antiquity, Rasmussen, S. C. (chief ed.), ACS Publications, USA, pp. 245-266.
  • Larsen, M., Andersen, K., Kaufmann, N., Wiking, L. (2014). Seasonal variation in the composition and melting behavior of milk fat. J Dairy Sci, 97(8): 4703-4712.
  • Ortiz-Gonzalez, G., Jimenez-Flores, R., Bremmer, D., Clark, J., DePeters, E., Schmidt, S., Drackley, J. (2007). Functional properties of butter oil made from bovine milk with experimentally altered fat composition. J Dairy Sci, 90(11): 5018-5031.
  • Queirós, M. S., Grimaldi, R., Gigante, M. L. (2016). Addition of olein from milk fat positively affects the firmness of butter. Food Res Int, 84: 69-75.
  • Samet-Bali, O., Ayadi, M., Attia, H. (2009). Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction. LWT-Food Sci Technol, 42(4): 899-905.
  • Sevmiş, E., Andiç, S., Şehriban, O. Comparison of the compositions of butter and butter oil produced in the province of Hakkari. Yyü Tar Bil Derg, 30: 928-937.
  • Tomaszewska-Gras, J. (2013). Melting and crystallization DSC profiles of milk fat depending on selected factors. J Therm Anal Calorim, 113(1): 199-208.
  • Tomaszewska-Gras, J. (2016). DSC coupled with PCA as a tool for butter authenticity assessment. J Therm Anal Calorim, 126(1): 61-68.
  • Wilbey, R. A. (2009). Butter, In: Dairy fat and related products, Tamime, A. Y. (Chief ed.), Wiley-Blackwell Publishing, the UK, pp. 86-107.

ASSESSMENT OF PHYSICOCHEMICAL CHARACTERISTICS, OXIDATIVE, AND THERMAL PROPERTIES OF BUTTERS

Year 2022, Volume: 47 Issue: 2, 169 - 182, 25.02.2022
https://doi.org/10.15237/gida.GD21121

Abstract

This study aimed to evaluate the marketed butters in terms of physicochemical properties, oxidation levels, thermal behaviors, fatty acid composition, and quality matching of them with Turkish national standards. The mean value of investigated butters (n=28) was: moisture 20.67%, fat 74.53%, non-fat solids content 4.39%, salt 0.19%, lactic acid 0.65%, oleic acid 1.55% (m/m), acid value 4.04 mg KOH/g fat, peroxide value 3.25 meq O2/ kg fat and thiobarbituric acid value 0.09 mg MA/kg fat. The samples' average saturated, monounsaturated and polyunsaturated fatty acid contents were 68.30%, 27.90% and 2.98%, respectively. The butters melted completely at a temperature varied from 28.58 to 36.80°C. The solid fat content (SFC) of the butters was also investigated and the melting temperatures of the butters were aligned with SFC values. The results showed that examined butters did not completely agree with Turkish Food Regulations.

References

  • Akgül, H. İ., Şengül, M., Ürkek, B., Kotan, T. E. (2021). Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey. Acta Sci-Technol, 43: e48905-e48905.
  • Altun, İ., Andic, S., Tunçtürk, Y., Cecen, A., Fındık, O. (2011). Some chemical characteristics of butters obtained from Van market. Kafkas Univ Vet Fak Derg, 17(4): 645-648.
  • Anonymous (1997) American Oil Chemists' Society (AOCS) Official and Recommended Practices of the AOCS. 7th Edition, AOCS Press Publication, Champaign, USA.
  • Anonymous (1998) Official Method of Analysis. AOAC INTERNATIONAL. 15th Edition, Washington DC, the USA.
  • Anonymous (2001). Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content. The European Standard EN ISO 3727-2:2001.
  • Anonymous (2007). On emergency measures suspending the use of E 128 Red 2G as food colour. L 195/8 EN Official Journal of the European Union, Commission Regulation (EC) No 884/2007 of 26 July 2007.
  • Anonymous (2008). Laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards methods for the analysis and quality evaluation of milk and milk products. Commission Regulation (EC) No 273/2008 of 5 March 2008.
  • Anonymous (2015). Tereyağı Standardı (2. Baskı) (TS 1331). ICS 67.100.20; 67.200.10, Türk Standardları Enstitüsü, Necatibey Caddesi No. 112, Bakanlıklar, Ankara.
  • Anonymous (2021). Durum Tahmin Raporu Süt Ve Süt Ürünleri. Hazırlayan: Dr. Zeliha Yasan Ataseven, Tarımsal Ekonomi ve Politika Geliştirme Enstitüsü Müdürlüğü, Çankaya, Ankara.
  • Asha, A., Manjunatha, M., Rekha, R., Surendranath, B., Heartwin, P., Rao, J., Magdaline, E., Sinha, C. (2015). Antioxidant activities of orange peel extract in ghee (butter oil) stored at different storage temperatures. J Food Sci Technol, 52(12): 8220-8227.
  • Atamer, M., Kaptan, N. (1982). Ankara’da Tüketime Sunulan Kahvaltılık Tereyağların Nitelikleri Üzerinde Araştırmalar. Gıda, 7(4): 189: 198. Atamer, M. (1993). Tereyağı Teknolojisi. Ankara Üniversitesi Yayınları. Ankara, Türkiye. Yayın No: 1313.
  • Atamer, M., Sezgin, E. (1984). Tereyağlarında Lipolitik ve oksidatif bozulmaların saptanmasında yararlanılan asit ve peroksid değerleri ile aroma arasındaki ilişki. Gıda, 9(6): 329-334.
  • Celik, S., Bakirci, I. (2000). A study on the physical and chemical properties of cookery-type butter. Pak J Biol Sci, 3(4): 596-598.
  • Chouinard, P., Girard, V., Brisson, G. (1998). Fatty acid profile and physical properties of milk fat from cows fed calcium salts of fatty acids with varying unsaturation. J Dairy Sci, 81(2): 471-481.
  • Çakmakçı, S., Çelik, K., Ertem, H., Çalişkan, H. (2020). Tereyaği olarak satilan yağlarda bazi hileler ve kalite özelliklerinin tespiti: Erzurum örneği. Gıda, 45(4): 800-813.
  • Çavdar, H. K., Yanık, D. K., Gök, U., Göğüş, F. (2017). Optimisation of microwave-assisted extraction of pomegranate (Punica granatum L.) seed oil and evaluation of its physicochemical and bioactive properties. Food Technol Biotechnol, 55(1): 86.
  • da Silva, C. S., Almeida, L. S., Lima, C. M. G., Pagnossa, J. P., Neto, M. R. T., Brito, M. S., Barbosa, A. A., Santana, R. F. (2020). Physicochemical quality of bottled butter. Braz J Dev, 6(2): 8994-9002.
  • Demirkaya, A. (2013). Tereyağında tiyobarbiturik asit (TBA) testi ile lipid oksidasyonunun değerlendirilmesi. Ataturk Univ Vet Bilim Derg, 8(3): 237-240.
  • Demirkol, A., Guneser, O., Karagul Yuceer, Y. (2016). Volatile compounds, chemical and sensory properties of butters sold in Çanakkale. J Agric Sci, 22(1): 99-108.
  • Dervisoglu, M., Gul, O., Guvenc, D., Yazici, F., Atmaca, E., Aksoy, A. (2013). Evaluation of chemical and microbiological characteristics and fatty acid profiles of butter samples collected from the black sea region of Turkey. Asian J Chem, 25(18): 10185.
  • Fındık, O., Andiç, S. (2017). Some chemical and microbiological properties of the butter and the butter oil produced from the same raw material. LWT-Food Sci Technol, 86: 233-239.
  • Flakelar, C. L., Luckett, D. J., Howitt, J. A., Doran, G., Prenzler, P. D. (2015). Canola (Brassica napus) oil from Australian cultivars shows promising levels of tocopherols and carotenoids, along with good oxidative stability. J Food Compos Anal, 42: 179-186.
  • Haron, H., Hiew, I., Shahar, S., Michael, V., Ambak, R. (2020). A Survey on Salt Content Labeling of the Processed Food Available in Malaysia. Int J Environ Res Public Health, 17(7): 2469.
  • Kashaninejad, M., Razavi, S., Mazaheri Tehrani, M., Kashaninejad, M. (2017). Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-3 cow’s milks. Iran J Nutr Sci Food Technol, 13(3): 66-79.
  • Koca, N., Kocaoglu-Vurma, N., Harper, W., Rodriguez-Saona, L. (2010). Application of temperature-controlled attenuated total reflectance-mid-infrared (ATR-MIR) spectroscopy for rapid estimation of butter adulteration. Food chem, 121(3): 778-782.
  • Konkol, K. L., Rasmussen, S. C. (2015). An ancient cleanser: soap production and use in antiquity, In: Chemical Technology in Antiquity, Rasmussen, S. C. (chief ed.), ACS Publications, USA, pp. 245-266.
  • Larsen, M., Andersen, K., Kaufmann, N., Wiking, L. (2014). Seasonal variation in the composition and melting behavior of milk fat. J Dairy Sci, 97(8): 4703-4712.
  • Ortiz-Gonzalez, G., Jimenez-Flores, R., Bremmer, D., Clark, J., DePeters, E., Schmidt, S., Drackley, J. (2007). Functional properties of butter oil made from bovine milk with experimentally altered fat composition. J Dairy Sci, 90(11): 5018-5031.
  • Queirós, M. S., Grimaldi, R., Gigante, M. L. (2016). Addition of olein from milk fat positively affects the firmness of butter. Food Res Int, 84: 69-75.
  • Samet-Bali, O., Ayadi, M., Attia, H. (2009). Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction. LWT-Food Sci Technol, 42(4): 899-905.
  • Sevmiş, E., Andiç, S., Şehriban, O. Comparison of the compositions of butter and butter oil produced in the province of Hakkari. Yyü Tar Bil Derg, 30: 928-937.
  • Tomaszewska-Gras, J. (2013). Melting and crystallization DSC profiles of milk fat depending on selected factors. J Therm Anal Calorim, 113(1): 199-208.
  • Tomaszewska-Gras, J. (2016). DSC coupled with PCA as a tool for butter authenticity assessment. J Therm Anal Calorim, 126(1): 61-68.
  • Wilbey, R. A. (2009). Butter, In: Dairy fat and related products, Tamime, A. Y. (Chief ed.), Wiley-Blackwell Publishing, the UK, pp. 86-107.
There are 34 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Articles
Authors

Hasene Keskin 0000-0001-5230-5904

Publication Date February 25, 2022
Published in Issue Year 2022 Volume: 47 Issue: 2

Cite

APA Keskin, H. (2022). ASSESSMENT OF PHYSICOCHEMICAL CHARACTERISTICS, OXIDATIVE, AND THERMAL PROPERTIES OF BUTTERS. Gıda, 47(2), 169-182. https://doi.org/10.15237/gida.GD21121
AMA Keskin H. ASSESSMENT OF PHYSICOCHEMICAL CHARACTERISTICS, OXIDATIVE, AND THERMAL PROPERTIES OF BUTTERS. The Journal of Food. February 2022;47(2):169-182. doi:10.15237/gida.GD21121
Chicago Keskin, Hasene. “ASSESSMENT OF PHYSICOCHEMICAL CHARACTERISTICS, OXIDATIVE, AND THERMAL PROPERTIES OF BUTTERS”. Gıda 47, no. 2 (February 2022): 169-82. https://doi.org/10.15237/gida.GD21121.
EndNote Keskin H (February 1, 2022) ASSESSMENT OF PHYSICOCHEMICAL CHARACTERISTICS, OXIDATIVE, AND THERMAL PROPERTIES OF BUTTERS. Gıda 47 2 169–182.
IEEE H. Keskin, “ASSESSMENT OF PHYSICOCHEMICAL CHARACTERISTICS, OXIDATIVE, AND THERMAL PROPERTIES OF BUTTERS”, The Journal of Food, vol. 47, no. 2, pp. 169–182, 2022, doi: 10.15237/gida.GD21121.
ISNAD Keskin, Hasene. “ASSESSMENT OF PHYSICOCHEMICAL CHARACTERISTICS, OXIDATIVE, AND THERMAL PROPERTIES OF BUTTERS”. Gıda 47/2 (February 2022), 169-182. https://doi.org/10.15237/gida.GD21121.
JAMA Keskin H. ASSESSMENT OF PHYSICOCHEMICAL CHARACTERISTICS, OXIDATIVE, AND THERMAL PROPERTIES OF BUTTERS. The Journal of Food. 2022;47:169–182.
MLA Keskin, Hasene. “ASSESSMENT OF PHYSICOCHEMICAL CHARACTERISTICS, OXIDATIVE, AND THERMAL PROPERTIES OF BUTTERS”. Gıda, vol. 47, no. 2, 2022, pp. 169-82, doi:10.15237/gida.GD21121.
Vancouver Keskin H. ASSESSMENT OF PHYSICOCHEMICAL CHARACTERISTICS, OXIDATIVE, AND THERMAL PROPERTIES OF BUTTERS. The Journal of Food. 2022;47(2):169-82.

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