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

Abstract

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.

Determination of storage stability of butter enriched with unsaturated fatty acids/conjugated linoleic acids (UFA/CLA) using instrumental and sensory methods

“…The rise of the oxidized/ rancid notes is in agreement with the GC/O findings. Compared with results from Krause, Miracle, Sanders, Dean, and Drake (2008) and Lozano, Miracle, Krause, Drake, and Cadwallader (2007), who observed the development of a ''refrigerator/stale'' flavour in butter only after 6 months of storage at 4-5 C, in the present study the development of off-flavours was observed after a shorter period of time. Differences may be explained by the different butter types, manufacturing, sample sizes (bulk or sticks) and packaging.…”

“…In the present study, significant differences were observed for the rancid odour only, and not for the rancid flavour. However, the periods of storage also differ considerably between the study of Lozano et al (2007), Krause et al (2008) and the present one. Finally, the butter type was found to significantly impact spreadability and creamy aroma.…”

Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads

“…However, our results were in agreement with those observed for the OSI of NaCl and CaCl 2 treatments, which are still under study in our lab. Likewise, Krause et al (2008) noticed that the OSI values for stick cow butter decreased during the storage periods under refrigeration conditions. The correlation between the OSI values and the PVs (Table 3) were reversible.…”

Antioxidant potential of Moringa oleifera leaf extract for the stabilisation of butter at refrigeration temperature

“…The reason for non-variation in the composition of different treatments and control was due to non-variation in the butter from which the experimental samples were prepared, and also the addition level of LEMO was quite low to affect changes in the composition of butter. Krause et al (2008) reported the fat content of butter ranging from 80.4% to 80.6%. Hussain et al (2011) investigated the composition of butter samples purchased from the local market of Lahore and found that the butter samples contained 84% fat and 13.5% moisture content.…”

“…The oxidation process was successfully and efficiently inhibited by LEMO at 600 and 800 ppm concentrations. Krause et al (2008) studied the impact of refrigeration and freezing storage on the keeping quality of butter for one year and found that butter stored at refrigeration temperature had a higher peroxide value than butter stored at freezing temperature. In this study the reason for the low peroxide value of experimental samples stored at refrigeration temperature could be attributed to the antioxidant potential of the leaf extract of Moringa oleifera.…”