EFFECT OF FREEZE STORAGE ON THE VOLATILES OF BUTTER

Authors
ABDELMAGEED MA FADEL HHM
Citation
Ma. Abdelmageed et Hhm. Fadel, EFFECT OF FREEZE STORAGE ON THE VOLATILES OF BUTTER, Die Nahrung, 39(4), 1995, pp. 316-322
Citations number
19
Categorie Soggetti
Food Science & Tenology
Journal title
Die Nahrung → ACNP
ISSN journal
0027769X
Volume
39
Issue
4
Year of publication
1995
Pages
316 - 322
Database
ISI
SICI code
0027-769X(1995)39:4<316:EOFSOT>2.0.ZU;2-H
Abstract
The changes in the volatile components of three butter samples were st udied during freeze storage for 7.5 months. The amount of carbonyl inc reased and reached a maximum after 4.5 months of storage. Afterwards t he carbonyl decreased. The lactons reached its maximum after storage o f 3 month. The increase of the carbonyls caused by peroxidation of uns aturated fatty acids was taken as indication for the deterioration of the butter samples during storage.