Research of milk fat oxidation processes during storage of butter pastes

Authors

  • Olha Yatsenko National University of Food Technologies, Graduat, Problem research laboratory, Volodymyrska str., 68, 01601 Kyiv, Ukraine, Tel.: +38050-331-74-20 https://orcid.org/0000-0002-4927-2504
  • Nataliia Yushchenko National University of Food Technologies, Department of restaurant and Ayurvedic products technology, Volodymyrska str., 68, 01601 Kyiv, Ukraine, Tel.: +38097-522-64-56 https://orcid.org/0000-0002-4277-5782
  • Uliana Kuzmyk National University of Food Technologies, essor Department of Milk and Dairy Product Technology, Volodymyrska str., 68, 01601 Kyiv, Ukraine, Tel.: +38098-767-02-82 https://orcid.org/0000-0003-2617-006X
  • Vasyl Pasichnyi National University of Food Technologies, Head of the Department of Meat and Meat Products, Volodymyrska str., 68, 01601 Kyiv, Ukraine, Tel.: +380676611112 https://orcid.org/0000-0003-0138-5590
  • Oksana Kochubei-Lytvynenko National University of Food Technologies, Director Educational and Scientific Institute of Food Technologies, Volodymyrska str., 68, 01601 Kyiv, Ukraine, Tel.: +38067-388-45-23 https://orcid.org/0000-0003-0712-448X
  • Nataliia Frolova National University of Food Technologies, Department of restaurant and Ayurvedic products technology, Volodymyrska str., 68, 01601 Kyiv, Ukraine, Tel.: +38063-451-91-34 https://orcid.org/0000-0001-9661-1540
  • Olga Korablova National Botanical Garden of NAS of Ukraine, Cultural flora department, Timiryazevska Str., 1, 01014 Kyiv, Ukraine, Tel.: +38067-913-78-60 https://orcid.org/0000-0001-6656-4640
  • Ivan Mykoliv National University of Food Technologies, Department of technological equipment and computer technologies of engineering, Volodymyrska str., 68, 01601 Kyiv, Ukraine, Tel.: +38098-043-65-59 https://orcid.org/0000-0002-9065-7924
  • Volodymyr Voitsekhivskyi National university of life and environmental sciences of Ukraine, department technology of storage, processing and standardizations of planting products by professor B.V. Lesik, Geroiv Oboroni Str. 15, 03041 Kyiv, Ukraine Tel.: +0380673971140 https://orcid.org/0000-0003-3568-0985

DOI:

https://doi.org/10.5219/1283

Keywords:

butter paste, milk protein, vegetable protein, milk, fat, oxidation

Abstract

Basic quality indicators studied: acidity, peroxide, anisidine value and integrated value of complete fat oxidation. Butter paste was selected as a reference, consisting of butter, skim milk powder and fat-soluble emulsifiers. Peroxide value during storage at the temperature of (4 ±2 °С) for the first 4 days did not exceed 5.0 1/2 О mmol.kg-1, on the 15th day fat peroxide value of butter paste with milk-vegetable protein exceeded permissible limits that is indicative of milk fat contamination. At the temperature of (-3 ±1 °С) butter paste fat couldn't be qualified as fresh when storing during 15 days, peroxide value exceeds permissible limits on the 25th day of storage. Rising of the peroxide value above 5 1/2 О mmol.kg-1 was detected on the 25th day of storage, exceeding of threshold value was on the 45th day. It was established that rate of oxidation processes in butter pastes with vegetable protein is the highest among all studied samples in each particular control and observation point. It was determined that the rate of secondary lipid oxidation depends on the storage temperature and is observed when storing butter paste samples at a temperature of (-3 ±1 °С) on the 10th day, (-24 ±2 °С) – on the 30th day of storage. Acid value did not exceed recommended limits (2.5 °K) and was on average – 2.3 °K when storing butter paste during 10 days at a temperature of (4 ±2 °С); 2.1 °K during 20 days at the temperature of (-3 ±1 °С), 2.4 °K during 40 days at the temperature of (-24 ±2 °С). In view of obtained results of fat phase stability evaluation of studied butter pastes, the following storage maximum time is recommended: at the temperature of (4 ±2 °С) ‒ 7 days, at the temperature of (-3 ±1 °С) – 15 days, at the temperature of (-26 ±2 °С) ‒ 30 days.

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Published

2020-07-28

How to Cite

Yatsenko, O., Yushchenko, N., Kuzmyk, U., Pasichnyi, V., Kochubei-Lytvynenko, O., Frolova, N., Korablova, O., Mykoliv, I., & Voitsekhivskyi, V. (2020). Research of milk fat oxidation processes during storage of butter pastes. Potravinarstvo Slovak Journal of Food Sciences, 14, 443–450. https://doi.org/10.5219/1283

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Vol. 14 (2020): Potravinarstvo Slovak Journal of Food Sciences

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Articles

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This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.

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