Storage stability and fatty acid composition of Sanliurfa butterfat
In this research, Sanliurfa butterfat, collected from local small-sized dairy plants located in Karacadağ Region of Sanliurfa, were stored at two different temperatures (4 and 20 °C) for 12 months. The butterfat samples have been analysed to determine some biochemical parameters (free fatty acids, a...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2021-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/393979 |
| _version_ | 1797207013965430784 |
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| author | Naciye Ünver Şerafettin Çelik Yasin Yakar |
| author_facet | Naciye Ünver Şerafettin Çelik Yasin Yakar |
| author_sort | Naciye Ünver |
| collection | DOAJ |
| description | In this research, Sanliurfa butterfat, collected from local small-sized dairy plants located in Karacadağ Region of Sanliurfa, were stored at two different temperatures (4 and 20 °C) for 12 months. The butterfat samples have been analysed to determine some biochemical parameters (free fatty acids, acid value, peroxide value, induction time, and pH) and fatty acid composition on the 1st, 30th, 90th, 120th, 180th, 270th and 360th days of storage. The mean value of free fatty acids, acid value and peroxide value of the butterfat stored in refrigerator conditions (4 °C) were lower, and the induction time was higher than the butterfat stored at room temperature (20 °C) (P<0.05). Furthermore, the acid value and free fatty acids value of the butterfat significantly increased (P<0.05). The ratio of saturated fatty acid of the butterfat decreased during the storage (P<0.05). C16:1, C17:1, C18:2n6c MUFA of the butterfat stored at two different storage temperatures increased significantly during the storage period. According to the results of free fatty acids, traditional Sanliurfa butterfat at room temperature (20 °C) could be stored safely for a maximum of 3 months, while this period could be up to 6 months for the butterfat stored at refrigerated temperature (4 °C). |
| first_indexed | 2024-04-24T09:16:10Z |
| format | Article |
| id | doaj.art-891d1f2f5b99479e9f8959e0f6cedb56 |
| institution | Directory Open Access Journal |
| issn | 0026-704X 1846-4025 |
| language | English |
| last_indexed | 2024-04-24T09:16:10Z |
| publishDate | 2021-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj.art-891d1f2f5b99479e9f8959e0f6cedb562024-04-15T16:50:52ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252021-01-0171212413110.15567/mljekarstvo.2021.0205Storage stability and fatty acid composition of Sanliurfa butterfatNaciye Ünver0Şerafettin Çelik1Yasin Yakar2Harran University, Engineering Faculty, Food Engineering Department, 63300 Sanliurfa/TURKEYHarran University, Engineering Faculty, Food Engineering Department, 63300 Sanliurfa/TURKEYHarran University, Engineering Faculty, Food Engineering Department, 63300 Sanliurfa/TURKEYIn this research, Sanliurfa butterfat, collected from local small-sized dairy plants located in Karacadağ Region of Sanliurfa, were stored at two different temperatures (4 and 20 °C) for 12 months. The butterfat samples have been analysed to determine some biochemical parameters (free fatty acids, acid value, peroxide value, induction time, and pH) and fatty acid composition on the 1st, 30th, 90th, 120th, 180th, 270th and 360th days of storage. The mean value of free fatty acids, acid value and peroxide value of the butterfat stored in refrigerator conditions (4 °C) were lower, and the induction time was higher than the butterfat stored at room temperature (20 °C) (P<0.05). Furthermore, the acid value and free fatty acids value of the butterfat significantly increased (P<0.05). The ratio of saturated fatty acid of the butterfat decreased during the storage (P<0.05). C16:1, C17:1, C18:2n6c MUFA of the butterfat stored at two different storage temperatures increased significantly during the storage period. According to the results of free fatty acids, traditional Sanliurfa butterfat at room temperature (20 °C) could be stored safely for a maximum of 3 months, while this period could be up to 6 months for the butterfat stored at refrigerated temperature (4 °C).https://hrcak.srce.hr/file/393979Sanliurfa butterfatstoragebiochemical parametersstorage stabilityfatty acid composition |
| spellingShingle | Naciye Ünver Şerafettin Çelik Yasin Yakar Storage stability and fatty acid composition of Sanliurfa butterfat Mljekarstvo Sanliurfa butterfat storage biochemical parameters storage stability fatty acid composition |
| title | Storage stability and fatty acid composition of Sanliurfa butterfat |
| title_full | Storage stability and fatty acid composition of Sanliurfa butterfat |
| title_fullStr | Storage stability and fatty acid composition of Sanliurfa butterfat |
| title_full_unstemmed | Storage stability and fatty acid composition of Sanliurfa butterfat |
| title_short | Storage stability and fatty acid composition of Sanliurfa butterfat |
| title_sort | storage stability and fatty acid composition of sanliurfa butterfat |
| topic | Sanliurfa butterfat storage biochemical parameters storage stability fatty acid composition |
| url | https://hrcak.srce.hr/file/393979 |
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