Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/48905 |
Resumo: | In this study, the some physicochemical properties, fatty acid compositions and microbiological properties of butter samples were studied. Butter samples (n = 30) were randomly collected from different local markets. Thus, butter samples were evaluated in terms of Turkish regulations, food safety and quality. The mean values of the butter samples for peroxide value (PV), iodine value (IV), saponification value (SV), Polenske value, Reichert-Meissl (RM) and Refractive index (RI) values were determined as 0.85 mEqO2 kg-1, 30.03, 220.09, 1.30, 25.60 and 1.4611, respectively. The moisture and fat values were not in harmony with Turkish Food Codex Butter, Other Milk Fat Based Spreadable Products and Anhydrous Milkfat Notification (the highest moisture content 16%, the lowest fat content 80%) in 23 and 13 butter samples, respectively. The salt values were coherent with Turkish Food Codex in all butter samples. Conjugated linoleic acid (CLA) rate of the butter samples was ranged from 0.15 to 1.32%. The average values of coliforms, total aerobic mesophilic bacteria (TAMB) and mould and yeasts counts were determined as 1.67, 6.33 and 5.22 log CFU g-1, respectively. |
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Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, TurkeyDetermination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkeybutter; physicochemical characteristics; fatty acids; microbiological quality; food safety.butter; physicochemical characteristics; fatty acids; microbiological quality; food safety.In this study, the some physicochemical properties, fatty acid compositions and microbiological properties of butter samples were studied. Butter samples (n = 30) were randomly collected from different local markets. Thus, butter samples were evaluated in terms of Turkish regulations, food safety and quality. The mean values of the butter samples for peroxide value (PV), iodine value (IV), saponification value (SV), Polenske value, Reichert-Meissl (RM) and Refractive index (RI) values were determined as 0.85 mEqO2 kg-1, 30.03, 220.09, 1.30, 25.60 and 1.4611, respectively. The moisture and fat values were not in harmony with Turkish Food Codex Butter, Other Milk Fat Based Spreadable Products and Anhydrous Milkfat Notification (the highest moisture content 16%, the lowest fat content 80%) in 23 and 13 butter samples, respectively. The salt values were coherent with Turkish Food Codex in all butter samples. Conjugated linoleic acid (CLA) rate of the butter samples was ranged from 0.15 to 1.32%. The average values of coliforms, total aerobic mesophilic bacteria (TAMB) and mould and yeasts counts were determined as 1.67, 6.33 and 5.22 log CFU g-1, respectively.In this study, the some physicochemical properties, fatty acid compositions and microbiological properties of butter samples were studied. Butter samples (n = 30) were randomly collected from different local markets. Thus, butter samples were evaluated in terms of Turkish regulations, food safety and quality. The mean values of the butter samples for peroxide value (PV), iodine value (IV), saponification value (SV), Polenske value, Reichert-Meissl (RM) and Refractive index (RI) values were determined as 0.85 mEqO2 kg-1, 30.03, 220.09, 1.30, 25.60 and 1.4611, respectively. The moisture and fat values were not in harmony with Turkish Food Codex Butter, Other Milk Fat Based Spreadable Products and Anhydrous Milkfat Notification (the highest moisture content 16%, the lowest fat content 80%) in 23 and 13 butter samples, respectively. The salt values were coherent with Turkish Food Codex in all butter samples. Conjugated linoleic acid (CLA) rate of the butter samples was ranged from 0.15 to 1.32%. The average values of coliforms, total aerobic mesophilic bacteria (TAMB) and mould and yeasts counts were determined as 1.67, 6.33 and 5.22 log CFU g-1, respectively.Universidade Estadual De Maringá2020-08-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/4890510.4025/actascitechnol.v43i1.48905Acta Scientiarum. Technology; Vol 43 (2021): Publicação contínua; e48905Acta Scientiarum. Technology; v. 43 (2021): Publicação contínua; e489051806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/48905/751375150558Copyright (c) 2020 Acta Scientiarum. Technologyhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAkgül, Halil İbrahim Şengül, Mustafa Ürkek, BayramKotan, Tuba Erkaya 2020-10-09T12:48:23Zoai:periodicos.uem.br/ojs:article/48905Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2020-10-09T12:48:23Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey |
title |
Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey |
spellingShingle |
Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey Akgül, Halil İbrahim butter; physicochemical characteristics; fatty acids; microbiological quality; food safety. butter; physicochemical characteristics; fatty acids; microbiological quality; food safety. |
title_short |
Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey |
title_full |
Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey |
title_fullStr |
Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey |
title_full_unstemmed |
Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey |
title_sort |
Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey |
author |
Akgül, Halil İbrahim |
author_facet |
Akgül, Halil İbrahim Şengül, Mustafa Ürkek, Bayram Kotan, Tuba Erkaya |
author_role |
author |
author2 |
Şengül, Mustafa Ürkek, Bayram Kotan, Tuba Erkaya |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Akgül, Halil İbrahim Şengül, Mustafa Ürkek, Bayram Kotan, Tuba Erkaya |
dc.subject.por.fl_str_mv |
butter; physicochemical characteristics; fatty acids; microbiological quality; food safety. butter; physicochemical characteristics; fatty acids; microbiological quality; food safety. |
topic |
butter; physicochemical characteristics; fatty acids; microbiological quality; food safety. butter; physicochemical characteristics; fatty acids; microbiological quality; food safety. |
description |
In this study, the some physicochemical properties, fatty acid compositions and microbiological properties of butter samples were studied. Butter samples (n = 30) were randomly collected from different local markets. Thus, butter samples were evaluated in terms of Turkish regulations, food safety and quality. The mean values of the butter samples for peroxide value (PV), iodine value (IV), saponification value (SV), Polenske value, Reichert-Meissl (RM) and Refractive index (RI) values were determined as 0.85 mEqO2 kg-1, 30.03, 220.09, 1.30, 25.60 and 1.4611, respectively. The moisture and fat values were not in harmony with Turkish Food Codex Butter, Other Milk Fat Based Spreadable Products and Anhydrous Milkfat Notification (the highest moisture content 16%, the lowest fat content 80%) in 23 and 13 butter samples, respectively. The salt values were coherent with Turkish Food Codex in all butter samples. Conjugated linoleic acid (CLA) rate of the butter samples was ranged from 0.15 to 1.32%. The average values of coliforms, total aerobic mesophilic bacteria (TAMB) and mould and yeasts counts were determined as 1.67, 6.33 and 5.22 log CFU g-1, respectively. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-08-20 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/48905 10.4025/actascitechnol.v43i1.48905 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/48905 |
identifier_str_mv |
10.4025/actascitechnol.v43i1.48905 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/48905/751375150558 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 Acta Scientiarum. Technology https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 Acta Scientiarum. Technology https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 43 (2021): Publicação contínua; e48905 Acta Scientiarum. Technology; v. 43 (2021): Publicação contínua; e48905 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315337354674176 |