ShareEffect of frozen storage on the volatiles of butter.
Author(s) : ABDEL-MAGEED M. A., FADEL H. H. M.
Type of article: Article
Summary
Results of analysis of butter stored for 7.5 months at -18 deg C. Carbonyl compound content increases, reaches maximum value after 4.5 months storage and then decreases. Lactone are highest after 3 months storage. Carbonyl compound content, generated with peroxidation of unsaturated fatty acids, has been used as an indicator for butter deterioration.
Details
- Original title: Effect of frozen storage on the volatiles of butter.
- Record ID : 1996-2357
- Languages: English
- Source: Nahrung - vol. 39 - n. 4
- Publication date: 1995
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Butter; Dairy product; Cold storage; Freezing; Volatile compound
-
Effect of freeze storage on the volatiles of bu...
- Author(s) : ABDEL-MAGEED M. A., FADEL H. H. M.
- Date : 1995
- Languages : English
- Source: Grasas Aceites - vol. 46 - n. 3
View record
-
Chemical, microbiological and sensory propertie...
- Author(s) : LAYE I., KARLESKIND D., MORR C. V.
- Date : 1993/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 58 - n. 5
View record
-
CHARACTERIZATION OF LIPASE ACTIVITY IN COLD STO...
- Author(s) : WOO A. H., LINDSAY R. C.
- Date : 1984/06
- Languages : English
View record
-
FACTORS AFFECTING ACCURACY OF CRYOSCOPIC BUTTER...
- Author(s) : WOLFSCHOON-POMBO A. F.
- Date : 1984/06
- Languages : English
- Source: Milchwissenschaft - vol. 39 - n. 6
View record
-
EFFECT OF STORAGE TEMPERATURE ON THE FREE FATTY...
- Author(s) : SHAHIN Y.
- Date : 1982
- Languages : German
- Source: Dtsch. Milchwirtsch. - vol. 33 - n. 2
View record