A COMPARATIVE STUDY ON SOME PROPERTIES AND OXIDATION STABILITY DURING STORAGE OF BUTTER PRODUCED FROM DIFFERENT ANIMALS' MILK

Öz

In this study, butter produced from cow, sheep and goat cream and was examined during a 90 day storage period at 4°C. A total of 42 samples produced and were analysed at 1^st, 15^th, 30^th, 45^th, 60^th, 75^th and 90^th days. It was found that butter type and storage period had significant effect on the pH value, titratable acidity, acid value, fat constants, peroxide and thiobarbituric acid values, β-carotene and vitamin A amounts of the butter samples. The pH value, iodine number, b value and vitamin A amounts decreased during the storage in all the types of butter, whereas titratable acidity, acid value, Reichert-Meissl, Polenske and saponification numbers and oxidation increased. β-carotene was detected only in butter produced from cow milk creams which decreased during storage. Sensory analysis points decreased in all the butter samples during the storage the highest point belonging to the butter produced from cows’ milk.

Anahtar Kelimeler

• Butter,Oxidation stability,Vitamin,Storage

FARKLI HAYVAN SÜTLERİNDEN ÜRETİLEN TEREYAĞLARININ DEPOLAMA SÜRESİNCE OKSİDASYON STABİLİTESİ VE BAZI ÖZELLİKLERİ ÜZERİNE KARŞILAŞTIRMALI BİR ARAŞTIRMA

Öz

Bu araştırmada, inek, koyun ve keçi sütü kremasından üretilen tereyağları, 4°C’de 90 günlük muhafaza süresince incelendi. Toplam 42 tereyağı örneği 1., 15., 30., 45., 60., 75. ve 90. günlerde analiz edildi. Tereyağı çeşidi ve depolama süresinin, tereyağı örneklerinin pH değeri, titrasyon asitliği, asit değeri, yağ sabitleri, peroksit ve tiyobarbitürik asit değerleri, β-karoten ve A vitamini miktarları üzerinde önemli etkisi olduğu bulundu. pH değeri, iyot sayısı, b değeri ve A vitamin miktarı bütün tereyağı örneklerinde depolama süresince azalırken, titrasyon asitliği, asit değeri, Reichert-Meissl, Polenske ve sabunlaşma sayıları ve oksidasyon tüm tereyağı çeşitlerinde depolama süresince arttı. β-karoten sadece inek sütü kremasından üretilen tereyağında bulundu. Bütün tereyağı örneklerinde depolama süresince duyusal puanlar azaldı, en yüksek puanları inek sütünden üretilen tereyağları aldı.

Anahtar Kelimeler

• Tereyağı,Oksidasyon stabilitesi,Vitamin,Depolama

Kaynakça

1. AOAC (1995). Official Method of Analysis, 16th Edition, Washington, DC, USA.
2. Atamer, M. (1993). Tereyağı Teknolojisi Uygulama Kılavuzu. Ankara Üniversitesi, Ziraat Fakültesi, Yayın No: 1314, Ankara, Türkiye, s. 10-20.
3. Barlowska, J., Szwajkowska, M., Litwinczuk, Z., Krol, J. (2011). Nutritional value and technological suitability of milk from various animal species used for dairy production. Compr Rev Food Sci Food Saf, 10(6): 291-302. DOI: 10.1111/j.1541-4337.2011.00163.x
4. Bernotene, O.P., Grinene, E.K., Ignatavichene, R.B., Rekshtene, A.A., Lyibinskene, Y.S. (1980). Sensory evaluation of butter. Molochnaya Promyshlennost, 10: 26-29.
5. Çakmakçı, S., Gündoğdu, E., Dağdemir, E., Erdoğan, Ü. (2014b). Investigation of the possible use of black cumin (Nigella sativa L.) essential oil on butter stability. Kafkas Univ Vet Fak Derg, 20(4): 533-539. DOI: 10.9775/kvfd.2013.10550
6. Çakmakçı, S., Tahmas-Kahyaoglu, D., Erkaya, T., Cebi, K., Hayaloglu, A.A. (2014a). β-carotene contents and quality properties of set type yoghurt supplemented with carrot juice and sugar. J Food Process Pres, 38(3): 1155-1163. DOI: 10.9775/kvfd.2013.10550
7. Deeth, H.C. (2006). Lipoprotein lipase and lipolysis in milk. Int Dairy J, 16(6): 555-562. DOI: 10.1016/j.idairyj.2005.08.011
8. 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. DOI: 10.1016/j.jfca.2015.03.010

9. Haenlein, G.F.W. (2004). Goat milk in human nutrition. Small Rumin Res, 51(2): 155-163. DOI: 10.1016/j.smallrumres.2003.08.010
10. Hayaloğlu, A.A. (1999). Malatya Yöresinde Kremadan ve Yoğurttan Elde Edilen Çeşitli Tereyağlarının Fizikokimyasal, Mikrobiyolojik ve Duyusal Nitelikleri Üzerine Karşılaştırmalı Bir Araştırma. Çukurova Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Adana, Türkiye, 85s.
11. Hewavitharana, A.K., Van Brakel, A.S., Harnett, M. (1996). Simultaneous liquid chromatographic determination of vitamins A, E and β-carotene in common dairy foods. Int Dairy J, 6(6): 613-624. DOI: 10.1016/0958-6946(95)00057-7
12. Hulshof, P.J.M., Roekel-Jansen, T., Bovenkampy, P., Westz, C. (2006). Variation in retinol and carotenoid content of milk and milk products in The Netherlands. J Food Compos Anal, 19(1): 67–75. DOI: 10.1016/j.jfca.2005.04.005
13. IDF (International Dairy Federation) (2008). Nutritional quality of milkfat. International (Dairy Nutrition Website); pp 1-10.
14. Jerop, R., Kosgey, I.S., Ogola, T.D.O., Opondo, F.A. (2014). Consumers’ perceptions towards goat’s milk: Exploring the attitude amongst consumers and its implication for a dairy goat breeding programme in Siaya County, Kenya. EJBM, 6: 221-229.
15. Karabulut, I. (2010). Effects of α-tocopherol, β-carotene and ascorbyl palmitate on oxidative stability of butter oil triacylglycerols. Food Chem, 123(3): 622–627. DOI: 10.1016/j.foodchem.2010.04.080
16. Kashaninejad, M., Razavi, S.M.A., Tehrani, M.M., Kashaninejad, M. (2017). Effect of extrusion conditions and storage temperatureon texture, colour and acidity of butter. Int J Dairy Technol, 70(1): 102-109. DOI: 10.1111/1471-0307.12273
17. Kneifel, W., Ulberth, F., Chaffer, E. (1992). Tristimulus colour reflectance measurement in milk and dairy products. Le Lait, 72(4): 383-391. DOI: 10.1051/lait:1992427
18. Krause, A.J., Miracle, R.E., Sanders, T.H., Dean, L.L., Drake, M.A. (2008). The effect of refrigerated and frozen storage on butter flavor and texture. J Dairy Sci, 91(2): 455-465. DOI: 10.3168/jds.2007-0717.
19. Kurt, A., Çakmakçı, S., Çağlar, A. (2007). Süt ve Mamülleri Muayene Analiz Metotları Rehberi. Atatürk Üniversitesi, Ziraat Fakültesi Yayın No: 257, Erzurum, Türkiye, s. 124-137.
20. Lim, S.H., Kim, H.R., Choi, S.J., Moon, T.W. (2015). Lipid oxidation of sodium caseinate-stabilized emulsion-gels prepared using microbial transglutaminase. Food Sci Biotechnol, 24(6): 2023-2026. DOI: 10.1007/s10068-015-0267-9
21. Mallia, S., Piccinali, P., Rehberger, B., Badertscher, R., Escher, F., Schlichtherle-Cerny, H. (2008). Determination of storage stability of butter enriched with unsaturated fatty acids/conjugated linoleic acids (UFA/CLA) using instrumental and sensory methods. Int Dairy J, 18(10-11): 983-993. DOI: 10.1016/j.idairyj.2008.05.007
22. Özkanlı, O., Kaya, A. (2007). Storage stability of butter oils produced from sheep’s non-pasteurized and pasteurized milk. Food Chem, 100(3): 1026-1031. DOI: 10.1016/j.foodchem.2005.10.052
23. Öztürk, S., Çakmakçı, S. (2006). The effect of antioxidants on butter in relation to storage temperature and duration. Eur J Lipid Sci Tech, 108(11): 951-959. DOI: 10.1002/ejlt.200600089
24. Park, Y.W., Juárez, M., Ramos, M., Haenlein, G.F.W. (2007). Physico-chemical characteristics of goat and sheep milk. Small Rumin Res, 68(1-2): 88-113. DOI: 10.1016/j.smallrumres.2006.09.013
25. Poutzalis, S., Anastasiadou, A., Nasopoulou, C., Megalemou, K., Sioriki, E., Zabetakis, I. (2016). Evaluation of the in vitro anti-atherogenic activities of goat milk and goat dairy products. Dairy Sci Technol, 96(3): 317–327. DOI: 10.1007/s13594-015-0266-x
26. Povolo, M., Contarini, G. (2003). Comparison of solid-phase microextraction and purge-and-trap methods for the analysis of the volatile fraction of butter. J Chromatogr A, 985(1-2): 117-125. DOI: 10.1016/S0021-9673(02)01395-X
27. Raynal-Ljutovac, K., Lagriffoul, G., Paccard, P., Guillet, I., Chilliard, Y. (2008). Composition of goat and sheep milk products. Small Rumin Res, 79(1): 57-72. DOI: 10.1016/j.smallrumres.2008.07.009
28. Rodríguez, A., Bunger, A., Castro, E., Sousa, I., Empis, J. (2003). Development and optimization of cultured goat cream butter. J Am Oil Chem Soc, 80(10): 987-992. DOI: 10.1007/s11746-003-0808-8
29. Sagdic, O., Donmez, M., Demirci, M. (2004). Comparison of characteristic and fatty acid profiles of Traditional Turkish Yayik butters produced from goats’, ewes’ or cows’ milk. Food Control, 15(6): 485-490. DOI: 10.1016/j.foodcont.2003.07.003
30. Şenel, E., Atamer, M., Öztekin, Ş.F. (2011). The oxidative and lipolytic stability of Yayık butter produced from different species of mammals milk (cow, sheep, goat) yoghurt. Food Chem, 127(1): 333-339. DOI: 10.1016/j.foodchem.2011.01.012
31. Şengül, M., Çakmakçı, S., Ünsal, M. (1998). Trabzon tereyağlarının bazı fiziksel ve kimyasal özelliklerinin tespiti. Türkiye V. Süt ve Süt Ürünleri Sempozyumu: Geleneksel Süt Ürünleri, 21-22 Mayıs 1998, Tekirdağ, Türkiye, 427s.
32. Zenebe, T., Ahmed, N., Kabeta, T., Kebede, G. (2014). Review on medicinal and nutritional values of Goat milk. Acad J Nutr, 3(3): 30-39. DOI: 10.5829/idosi.ajn.2014.3.3.93210