Quality changes of long-life foods during three-month storage at different temperatures

Bubelová, Zuzana; Černíková, Michaela; Buňková, Leona; Talár, Jaroslav; Zajíček, Václav; Foltin, Pavel; Buňka, František

doi:10.5219/688

Cited by 10 publications

(7 citation statements)

References 25 publications

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“…Analogous results were obtained for the samples stored at 5 • C for 21 days, which proved the positive effect of the addition of rosemary and thyme on the period of milk fat induction. The storage conditions also had a significant impact on butter stability [53,58]. As expected, the oxidative stability of the milk fat obtained was higher for the samples of butter kept at 6 • C compared with those kept at 25 • C.…”

Section: Oxidative Stabilitysupporting

confidence: 57%

Effect of the Addition of Selected Herbal Extracts on the Quality Characteristics of Flavored Cream and Butter

Ziarno

Kozłowska

Ratusz

et al. 2023

Foods

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Herbs have been used for centuries in order to enrich food as preservatives, flavorings, and medicinal agents. The aim of this work was to study the effect of the addition of selected herbal extracts (dried leaves of Thymus vulgaris L., Origanum vulgare L., Satureja hortensis L., Rosmarinus officinalis L., and Ocimum basilicum L.) on selected parameters of fermented flavored cream (counts of starter culture bacteria and pH value) and the resulting flavored butter (water content, water distribution, butter plasma pH, butter fat acidity, and oxidative stability), preceded by a study of the activity of the herbal extracts against starter lactic acid bacteria determined using the well diffusion method. The extracts did not inhibit the starter lactic acid bacteria at a fixed level. The presence of the herbal extracts contributed to a shorter fermentation course and influenced the counts of starter culture bacteria during fermentation and refrigerated storage (at 5 °C) for 21 days. The extract additives did not affect the water content or the degree of its dispersion, the butter plasma pH, or the butter fat acidity. The positive effect of the rosemary and thyme extract addition was only noted when analyzing the oxidative stability of the milk fat of the butter.

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Section: Oxidative Stabilitysupporting

confidence: 57%

Effect of the Addition of Selected Herbal Extracts on the Quality Characteristics of Flavored Cream and Butter

Ziarno

Kozłowska

Ratusz

et al. 2023

Foods

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“…Lipids are also subject to interactions during storage, primarily the sequence of autooxidation reactions that lead to the rancidity of the lipid fraction present. Carbohydrates especially enter Maillard reactions as an important reactant [ 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage

Šopík

Lazárková

Salek

et al. 2022

Foods

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This study reports the development of selected indicators affecting changes in food quality and safety of selected long-life canned (Szeged goulash, canned chicken meat, pork pâté, canned tuna fish) and dehydrated (instant goulash soup) food during a two-year storage experiment at four different temperatures. The storage temperatures were selected to represent Arctic (−18 °C), temperate (5 °C), subtropical (25 °C) and tropical (40 °C) climatic zones where such food is likely to be stored during, for example, humanitarian and military missions. Microorganism amounts below the detection limit (p < 0.05), regardless of the storage temperature (p ≥ 0.05), were monitored in canned samples. The contents of dry matter, fat and proteins did not change during storage, regardless of the storage temperature (p ≥ 0.05). During the 24-month storage, all food showed an increase in the level of ammonia (p < 0.05) and the TBARS-value (p < 0.05), whereas the rate of increase in both parameters was significantly higher at higher storage temperatures (p < 0.05). The losses of individual amino acids during storage ranged from 5% rel. calculated on the amino acid contents in Month “0” up to 15% rel. (p < 0.05). With storage temperatures above the freezing point, the hardness values decreased with the increase in the storage temperature (p < 0.05) and prolongation of the storage period (p < 0.05). Moreover, with temperatures of −18 °C, the development of hardness, measured as the “decrease rate”, was significantly higher compared to the absolute values.

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“…One of the main processes occurring during storage of butter pastes and causing product spoilage is milk fat oxidation. Fatty acid content of milk fat exercises significant influence on preservation of butter pastes during storage (Dyman and Zahoruy, 2008; Bubelová et al, 2017). First of all polyunsaturated fatty acids are prone to oxidation under influence of atmospheric oxygen, causing accumulation of peroxide and carbonyl compounds.…”

Section: Introductionmentioning

confidence: 99%

Research of milk fat oxidation processes during storage of butter pastes

Yatsenko¹,

Yushchenko²,

Kuzmyk³

et al. 2020

Potr. S. J. F. Sci.

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Basic quality indicators studied: acidity, peroxide, anisidine value and integrated value of complete fat oxidation. Butter paste was selected as a reference, consisting of butter, skim milk powder and fat-soluble emulsifiers. Peroxide value during storage at the temperature of (4 ±2 °С) for the first 4 days did not exceed 5.0 1/2 О mmol.kg-1, on the 15th day fat peroxide value of butter paste with milk-vegetable protein exceeded permissible limits that is indicative of milk fat contamination. At the temperature of (-3 ±1 °С) butter paste fat couldn't be qualified as fresh when storing during 15 days, peroxide value exceeds permissible limits on the 25th day of storage. Rising of the peroxide value above 5 1/2 О mmol.kg-1 was detected on the 25th day of storage, exceeding of threshold value was on the 45th day. It was established that rate of oxidation processes in butter pastes with vegetable protein is the highest among all studied samples in each particular control and observation point. It was determined that the rate of secondary lipid oxidation depends on the storage temperature and is observed when storing butter paste samples at a temperature of (-3 ±1 °С) on the 10th day, (-24 ±2 °С) – on the 30th day of storage. Acid value did not exceed recommended limits (2.5 °K) and was on average – 2.3 °K when storing butter paste during 10 days at a temperature of (4 ±2 °С); 2.1 °K during 20 days at the temperature of (-3 ±1 °С), 2.4 °K during 40 days at the temperature of (-24 ±2 °С). In view of obtained results of fat phase stability evaluation of studied butter pastes, the following storage maximum time is recommended: at the temperature of (4 ±2 °С) ‒ 7 days, at the temperature of (-3 ±1 °С) – 15 days, at the temperature of (-26 ±2 °С) ‒ 30 days.

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Quality changes of long-life foods during three-month storage at different temperatures

Cited by 10 publications

References 25 publications

Effect of the Addition of Selected Herbal Extracts on the Quality Characteristics of Flavored Cream and Butter

Effect of the Addition of Selected Herbal Extracts on the Quality Characteristics of Flavored Cream and Butter

Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage

Research of milk fat oxidation processes during storage of butter pastes

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