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Effect 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

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