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Effect of the method of processing on quality and oxidative stability of anhydrous butter fat (samn)

机译：加工方法对无水黄油脂肪（SAMN）的质量和氧化稳定性的影响

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In this study four samn?samples prepared from cow milk using two processing methods (traditional T1, T2 and factory processed T3, T4) were investigated for their physico-chemical properties, fatty acids composition, oxidative stability and sensory properties.?The traditionally processed samples?showed?a significance difference (p < 0.05) in peroxide value and acid value in comparison to factory processed ones. The peroxide value was 2.5 meq O2/kg of samn for both T3 and T4 samples, which was higher than the peroxide value of T1 and T2, which was 1.5 and 2.0, respectively. The acid value of T3, T4, T1 and T2 are 2.58, 2.54, 1.122 and 1.121, respectively. The results showed that the FFA% of T3, T4, T1 and T2 are 1.29, 1.27, 0.6 and 0.6, respectively. The major fatty acids of the four samn samples were palmitic, oleic, stearic,?myristic?and capric acid.?T3 and T4?contain high percentage of palmitc acid?37.29 and 39.23%, respectively. Traditionally processed sample T1 contains high amount of oleic acid (26.1%) in comparison with the other three samples. Method of processing affects samn properties, quality and oxidative stability, where traditionally processed samples were significantly preferred (P?≤ 0.05) by the panelists for their color, odor, taste and overall acceptability to the factory processed samples.
机译：在这项研究中，研究了使用两种加工方法（传统T1，T2和工厂加工T3，T4）的牛奶制备的样品用于其物理化学性质，脂肪酸组合物，氧化稳定性和感官特性。传统上加工样品？显示出αs的过氧化物值和酸值的显着差异（P <0.05），与工厂加工的酸值相比。对于T3和T4样品，过氧化物值为2.5meq O 2 / kg Samn，其高于T1和T2的过氧化物值，分别为1.5和2.0。 T3，T4，T1和T2的酸值分别为2.58,2.54,122和1.121。结果表明，T3，T4，T1和T2的FFA％分别为1.29,1.27,0.6和0.6。四个SAMN样品的主要脂肪酸是棕榈酸，油酸，硬脂酸的？术语和癸酸.?T3和T4？含有高百分比的Palmitc酸？37.29和39.23％。与其他三个样品相比，传统上加工的样品T1含有大量的油酸（26.1％）。处理方法影响SAMN性质，质量和氧化稳定性，其中传统上加工的样品被小组成员显着优选（P？≤0.05），用于它们的颜色，气味，味道和对工厂加工样品的总体可接受性。

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