Changes in flavor compounds and quality parameters of goat cream butter during extended refrigerated storage

Abstract

Nine different batches of both salted and unsalted goat cream butter were produced by continuous churning of cream from goat milk, and stored in closed plastic containers at 5°C for 0, 1, 3, 6 months. Color (CIE, L*a*b*), instrumental texture, and peroxide value (PV) were measured. Fatty acid compositions and volatile compounds of goat cream butter were analyzed using fatty acid methyl ester preparation with gas chromatography (GC) and solid-phase microextraction (SPME) with GC-mass spectrometry (MS), respectively. No significant differences were observed in the flavor compounds developed between salted and unsalted goat cream butter over the extended refrigeration storage. Adding salt to goat cream butter did not improve the quality of butter in the present study. There were some changes observed in the instrumental color values, peroxide values, and texture properties as refrigeration storage time progressed. However, observed changes in the lipid oxidation of goat butter were not revealed in its flavor compounds and fatty acid compositions.

Colour and textural typologies of goat cream butter with sea buckthorn (Hippophae rhamnoides L.) puree: instrumental, sensory, and consumer input for product development

“…15-18 % of all fatty acids in goat's milk (Clark and Garcia, 2017). They are mainly responsible for the characteristic texture of butter (Lee, 2020).…”

“…Due to the health-promoting value of sea buckthorn and its colour resulting from the presence of carotenoids, it is warranted to examine its possible application in goat cream butter. Goat butter was selected because it is whiter than cow butter (Lee, 2020). The colour of goat butter is not so yellow, therefore, enhancement of the butter's colour may be a good solution from a consumer point of view.…”

Whey butter: a promising perspective for the dairy industry

“…Therefore, the use of antioxidants in the production of whey butter is an alternative to delay the autoxidation process (Chen et al, 2004;Nadeem et al, 2015;Lee, 2020).…”

Chemical and microbiological stability and sensorial properties of traditional Iranian butter incorporated with pomegranate peel extract

“…2020). The development of spoilage in butter occurs generally due to the oxidative reactions of fatty acids and the degradation of its stability occurs subsequently (Lee 2020; Kumbhare et al . 2021).…”