Influence of selenium additives on butter quality and storage stability
DOI:
https://doi.org/10.5219/scifood.2Keywords:
milk, butter, vegetable oil, selenium, safety, nutritional valueAbstract
The study's results showed that using Selenium preparations in butter production inhibited oxidative processes occurring during butter storage. In such a product, the oxidative changes of the butter were slowed down, resulting in the product's quality parameters being preserved longer. Before storage, the butter was evaluated in the 45 to 43 points range. After 15 days of storage, the taste and odour scores of the oil ranged from 44 to 40 points. The highest score was assigned to samples with high fat content stored at minus 5°C. The 62.5 per cent fat samples stored at 15°C had the lowest score for this storage period. When stored for more than 30 days, there was a further decrease in the taste and odour score of the oil. It scored between 41 and 37 points during this storage period. In addition, only sweet butter stored at minus temperature remained in the high grade. At the last storage stage (60 days), the butter scored from 38 to 35 points. Summarising the presented data, it should be noted that using selenium in butter production inhibits the development of oxidative processes and slows the deterioration of organoleptic characteristics during product storage. The rate of these processes depends on the storage temperature and the amount of oil in the butter. Due to the use of Selenium at the temperature of Minus 5 °C the shelf life of butter of the highest grade increases by 1.6-2.0 times, at 5 °C, by 1.8-2.4 times and at 15 °C, by 2.4-3.0 times. The non-infinite fatty acids in the milk fat of the cows we study are less than infinite acids, as indicated by the value of glyceride solid fractions and the amount of iodine. The iodine index in cows of the Alatau breed was 28.62, while for those in the third lactation and beyond, it was 28.45. The iodine index values for Holstein cows were 28.86 and 28.7, respectively.
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