Flavor Stability of Butter Prints during Frozen and Refrigerated Storage

Emmons, D.B.; Froehlich, D.A.; Paquette, G.J.; Beckett, D.C.; Modler, H.W.; Butler, G.; Brackenridge, P.; Daniels, Gabriela

doi:10.3168/jds.s0022-0302(86)80685-3

Cited by 6 publications

(5 citation statements)

References 4 publications

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“…The sensory results of this study indicated that the development of refrigerator/ stale flavor was more rapid in butter quarters than in butter stored in bulk, and instrumental measurements did not show this differentiation. Previous studies have also proposed that lipid oxidation was not entirely responsible for the loss of flavor quality in butter (Pont, 1961;MacBean, 1974;Emmons et al, 1986). These results were further confirmed by Lozano et al (2007), who demonstrated that styrene derivatives absorbed from packaging or storage were contributors to loss of fresh flavor in butter along with evolution of lipid oxidation compounds.…”

Section: Journal Ofmentioning

confidence: 67%

“…Evaluation of PV has been widely applied to butters with mixed results in relation to sensory perception of off-flavors. Emmons et al (1986) found that PV was not elevated in butters that exhibited storage grading defects suggesting a different cause for stale off-flavors in butter. Similar to this study, Jebson et al (1974) found an increase in PV occurred in bulk samples stored at 4°C after 4 and 8 mo.…”

Section: Osi Pv and Ffvmentioning

confidence: 92%

“…Our sensory results are consistent with previous studies that used qualitative sensory analysis techniques (grading). Emmons et al (1986) found that butter frozen at −18°C for 12 mo had undergone lesser flavor changes (increases in oxidized, paper/ cardboard, and other sensory defects determined by graders) than butter stored at 5°C for 14 wk. Furthermore, all but one of the paper-based wrappers had more grading deductions than prints stored in polyethylenebased wrappers.…”

mentioning

confidence: 92%

“…Previous studies have been conducted to examine the effect of storage time on butter flavor. Emmons et al (1986) examined the effect of different wrapping types on 1-lb. butter prints stored at −18°C and found no deterioration over a 12-mo period.…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Refrigerated and Frozen Storage on Butter Flavor and Texture

Krause

Miracle

Sanders

et al. 2008

Journal of Dairy Science

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Butter is often stored for extended periods of time; therefore, it is important for manufacturers to know the refrigerated and frozen shelf life. The objectives of this study were to characterize the effect of refrigerated and frozen storage on the sensory and physical characteristics of butter. Fresh butter was obtained on 2 occasions from 2 facilities in 113-g sticks and 4-kg bulk blocks (2 facilities, 2 package forms). Butters were placed into both frozen (-20 degrees C) and refrigerated storage (5 degrees C). Frozen butters were sampled after 0, 6, 12, 15, and 24 mo; refrigerated butters were sampled after 0, 3, 6, 9, 12, 15, and 18 mo. Every 3 mo, oxidative stability index (OSI) and descriptive sensory analysis (texture, flavor, and color) were conducted. Every 6 mo, peroxide value (PV), free fatty acid value (FFV), fatty acid profiling, vane, instrumental color, and oil turbidity were examined. A mixed-model ANOVA was conducted to characterize the effects of storage time, temperature, and package type. Storage time, temperature, and package type affected butter flavor, OSI, PV, and FFV. Refrigerated butter quarters exhibited refrigerator/stale off-flavors concurrent with increased levels of oxidation (lower oxidative stability and higher PV and FFV) within 6 mo of refrigerated storage, and similar trends were observed for refrigerated bulk butter after 9 mo. Off-flavors were not evident in frozen butters until 12 or 18 mo for quarters and bulk butters, respectively. Off-flavors in frozen butters were not correlated with instrumental oxidation measurements. Because butter is such a desirable fat source in terms of flavor and textural properties, it is important that manufacturers understand how long their product can be stored before negative attributes develop.

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Section: Journal Ofmentioning

confidence: 67%

Section: Osi Pv and Ffvmentioning

confidence: 92%

mentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

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The Effect of Refrigerated and Frozen Storage on Butter Flavor and Texture

Krause

Miracle

Sanders

et al. 2008

Journal of Dairy Science

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“…Evaluation of PV has been widely applied to butter with mixed results in relation to sensory perception of off-flavors. [35] Compared to fresh goat butter samples (0 month), the PV of butter samples was progressively increased (P > 0.05) from 1.21 to 3.03 ± 0.347 meq peroxide/kg fat after the 6 months of refrigerated storage. Furthermore, the interaction of processing treatment (salted or unsalted) and refrigeration time also significantly affected the PV of fats extracted from the butter samples (Figure 1).…”

Section: Peroxide Value (Pv)mentioning

confidence: 86%

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

Lee

2020

International Journal of Food Properties

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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.

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The use of natural antioxidants in food products of animal origin

Cuppett¹

2001

Antioxidants in Food

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Flavor Stability of Butter Prints during Frozen and Refrigerated Storage

Cited by 6 publications

References 4 publications

The Effect of Refrigerated and Frozen Storage on Butter Flavor and Texture

The Effect of Refrigerated and Frozen Storage on Butter Flavor and Texture

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

The use of natural antioxidants in food products of animal origin

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