Page 190 - Zbornik_Konf_2019

https://doi.org/10.15414/2019.9788055220703

4 International Scientific Conference Abstracts Book
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INFLUENCE OF ALGAE ON THE CHANGE OF BUTTER QUALITY INDICATORS

Olena Ochkolias
National University of Life and Environmental Sciences of Ukraine,
Kyiv, Ukraine; E–mail: ochkolyas@nubip.edu.ua
One of the important directions of the food industry development is the use of natural
antioxidants in the technology of dairy products production to increase their
storage life. Butter is a product containing a large amount of fat, which is subjected to
hydrolytic and oxidative damage in the process of storage. Addition of natural antioxidants in
butter contributes to maintaining high consumer performance of the product
by blocking the accumulation of free radicals and free fatty acids. Numerous studies
have shown, that the addition of herbal supplements improves the organoleptic
characteristics of the product, has a positive effect on the formation of its structure and
consistency, gives the product a high ductility index, thermal stability, and spreadability, and
slows oxidation processes during storage. The aim is to investigate the influence of algae on
the change of indicators of quality of butter during storage.
One had chosen the samples of butter with the powder from laminaria, fucus, spirulina,
and cystoseira as the object of the study; the butter with mass fraction of fat 62.5 % had been
chosen for control. Samples have been stored at the temperatures of 3±2 °C (above) and 7±2
°C (below) for appropriate determining of the ongoing changes in samples’ organoleptic
properties (taste and smell) as well as the primary oxidation of products – Peroxide and
hydrolysis of lipids at different stages.
The use of algae for butter production allows extending product storage life
twice. Therefore, the dynamics of organoleptic characteristics of butter containing algae
showed a quality improvement for control samples during storage at a temperature of +3±2
°C at the 45 day by 4 points, those containing algae by 2 points; when stored under
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conditions of -7±2 °C at the 65th day indicators decreased by 5 points in the control sample,
and by 2 points if to talk about those containing algae. When storing the samples under
conditions of the temperature of +3±2 °C, the change of the set of indicators takes place more
intensively in comparison with storage conditions at a temperature of -7±2 °C, which is
explained by the influence of low temperatures. Peroxide value of fat in the control sample of
the butter after 30 days was 4.9; peroxide value of the butter containing algae was from 3.2
to 3.5½ O mmol/kg, respectively. Similar dependence is set in the study of the hydrolysis
of fat, as all kinds of algae slow the processes of accumulation of free fatty acids twice. We may
presume, that the effect observed is caused by the presence of selenium, pigments,
bioflavonoids in algae, and the formation of polysaccharide-lipid complexes on the surface
of nanograins, which protect the fat phase from oxidation and hydrolysis.
Thus, addition of algae to butter slows the deterioration of the organoleptic
characteristics, as well as the processes of oxidation and hydrolysis of fat during storage both
at low and high temperatures.
Keywords: butter, laminaria, fucus, spirulina, cystoseira, storage.

|190 4 International Scientific Conference Agrobiodiversity Nutrition, Health and Quality of Human and Bees Life
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September 11–13, 2019