Інституційний Репозитарій Білоцерківського НАУ
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http://rep.btsau.edu.ua/handle/BNAU/1396| Title: | Збільшення строку придатності до споживання стерилізованого вершкового масла |
| Other Titles: | Improving limitations of warranty storage sterilized butter |
| Authors: | Ломова, Неоніла Миколаївна Lomova, Neonila Наріжний, Сергій Анатолійович Narizhniy, Serhiy |
| Keywords: | стерилізація;жирнокислотний склад;антиоксиданти;строк придатності до споживання.;sterilization;fatty acid composition;antioxidants;limitations of warranty storage;стерилизация;жирнокислотный состав;антиоксиданты;срок годности. |
| Issue Date: | 2013 |
| Publisher: | Білоцерківський національний аграрний університет |
| Citation: | Ломова Н.М. Збільшення строку придатності до споживання стерилізованого вершкового масла / Н.М.Ломова ,С.А. Наріжний // Технологія виробництва і переробки продукції тваринництва: збірник. наук. праць. – Біла Церква: БНАУ, 2013 .- Вип. 10 (105) . – С. 15–18. |
| Abstract: | Досліджено динаміку розвитку різних груп мікроорганізмів, хімічних змін жиру і плазми масла, його органолептичних характеристик та жирнокислотного складу в нерегульованих температурних умовах зберігання (t=20±3 °С). З’ясовано вплив антиоксидантів на стійкість масла і руйнування жиророзчинних вітамінів. В результаті досягнуто збільшення строку придатності до споживання стерилізованого вершкового масла вдвічі (з 3 до 6 місяців), шляхом внесення антиоксидантів, та зменшенню руйнівної дії на них високотемпературної обробки завдяки скороченню тривалості стерилізації за більш дрібного фасування продукту. Исследована динамика развития различных групп микроорганизмов, химических изменений жира и плазмы масла, его органолептических характеристик и жирнокислотного состава в нерегулируемых температурных условиях хранения (t=20±3 °С). Выяснено влияние антиоксидантов на устойчивость масла и разрушение жирорастворимых витаминов. В результате достигнуто увеличения срока годности стерилизованного сливочного масла вдвое (с 3 до 6 месяцев), путем внесения антиоксидантов, и уменьшения разрушительного воздействия на них высокотемпературной обработки за счет сокращения продолжительности стерилизации при более мелкой фасовке продукта |
| Description: | It has been found out that not only vegetative microorganisms forms but the spore ones are killed under sterilization in butter. No filamentous fungi, yeasts, spore anaerobs, proteolytic forms and pathogenic staphylococci were detected in the fresh made product . Airproof containers eliminate recontamination of the product and the residual microflora in butter that persisted throughout the year, was not detected during the entire period of storage.The changes of fatty acid composition by major oil acids during storage at 20 ± 3 ° C are researched. No qualitative and quantitative changes were detected during the first three months of storage, but later, during the year there were quantitative changes in all the fatty acids. It was an indication of oxidative and hydrolytic processes in the butter accompanied by an increase in low-molecular (1.5-2 times) and a decrease in unsaturated fatty acids. Hydrolytic changes in milk fat up to 6 months of storage were insignificant. The further storage of the annual term caused deterioration of butter flavor (its glazing rancidity) was accompanied by a sharp increase in acid and peroxide numbers of fat and degree of its oxidation. The results of the research confirm the deterioration of flavor butterin 4-5 months storage, resulting limitations of warranty storage term of sterilized canned butter at 20 ± 3 ° C up to 3 months. Organoleptic indexes of the butterstored at 4 ± 2 ° C were deteriorated in a year of its shelf life. Physical and chemical properties of these samples, in 12 months of storage, reached the same values as in the butter, which was stored at 20 ± 3 ° C during a 3- month period. Therefore, the shelf life of the sterilized butter for consumption at 4 ± 2 ° C was determined for a period of 12 months. It turned out that one of the factors increasing the sterilized butter stability is slowing down the process milk fat self-oxidation . Thus, we have investigated the effect of selected antioxidants on the stability of butter and the destruction of fat-soluble vitamins. The results of the study show that better storage ability in the samples containing tocopherol, casein (0.01 %) and sodium caseinate (0.03 % by weight of milk fat ). The research indicates that the sterilization process causes less destruction in vitamin A than in carotene the number of which in fresh made butter amounted to 82.1 % and 75.9 % of the initial content in the raw material . Adding antioxidants slowed down the destruction of vitamins under sterilization and storage. Losses of vitamin E by the end of the warranty period of storage in control samples made 90,1 % and in the samples with casein and sodium caseinate they were 56,9-69,9 %. Tocopherol added samples kept 67.3 % of the original vitamin content by that time. The same trend , though with smaller differences , was observed was a in the content of vitamin A and carotene change. The results of the research indicate that the quality of sterilized butter deteriorates with of vitamin E content decreasing below 1.5 - 2.0 mg / kg. Defects like "greasy" and "indistinct" taste were usually observed in the samples containing vitamin E under the specified level. Thus, we can conclude that the extension of the expirity date of sterilized butter up to 6 months without its refrigeration, is possible under adding casein and sodium caseinate as an antioxidant, and up to 8 months under adding tocopherol .Another way to increase the stability of sterilized butter storage is to reduce the heat treatment duration that can slow the oxidative changes in milk fat during the further storage of butter. Reducing the duration of sterilization is possible under reducing capacity and under height of a jar. Investigating the sterilized buttersamples shows that samples packaged in 100 ml jars had better stability during the storage on their organoleptic and physico- chemical parameters. They meet the requirements of regulatory documents within 6 months of storage at 20 ± 3 ° C. Butter packed in 250 ml jars meets the regulatory requirements for 3 -month shelf life. |
| URI: | http://rep.btsau.edu.ua/handle/BNAU/1396 |
| ISSN: | 2310-9289 |
| metadata.dc.identifier.udc: | 637.234 |
| Appears in Collections: | Наукові публікації |
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| File | Description | Size | Format | |
|---|---|---|---|---|
| Zbilshennia_stroku_pryd.pdf | 109,94 kB | Adobe PDF | View/Open |
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