STUDY OF PLASMA SOUR-CREAM BUTTER AND SWEET-CREAM BUTTER DURING STORAGE
Abstract
The changes in the quantitative and qualitative composition of free amino acids in plasma sour-cream butter and sweet-cream butter in consumer packaging at a temperature of – (5–0) °C for 45 days and at a temperature in the monolith of – (6–11) °C for 12 months of during storage was investigated. Based on the results established the influence of the acidity of the plasma sour-cream butter on the dynamics of accumulation of free amino acids, and a comparative analysis with sweet-cream butter. A comparatively high concentrations of free amino acids at a temperature of – (5–0) °C and acidity plasma at 40–48 °T indicate more intensive during proteolytic processes in plasma of sour-cream butter.
Dynamics of accumulation of free amino acids during storage sweet-oil proceeds more slowly, especially in comparison with sour-cream butter with higher plasma acidity 40–48 °T was established. Their quantity at the end of storage at a temperature of –(5–0) °C in sweet-cream butter and sour-cream butter with acidity 30–33 °T has increased by 1.6 times in comparison with the content of fresh products was showned.
The data on changes in the composition of free amino acids make it possible to specifically control the process and maintain the necessary quality in accordance with temperature conditions.
References
Vyshemirskij, F. A. Maslo iz korov'ego moloka i kombinirovannoe / Vyshemirskij F.A. – SPb.: Giord, 2004 g. – 716 s. (in Russian).
GOST R 51762-2001 «Vodka i spirt jetilovyj. Gazohromatograficheskij metod opredelenija soderzhanija letuchih kislot i furfurola» na hromatografі «Kristal-ljuks-4000M». (in Russian).
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