Effects of NaCl on pH, Peroxide Value, Oil Stability Index and Fatty Acid Composition of BuffaloeÂ’s and CowÂ’s Butter-Based Low-Fat Spreads
1State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu China.
- *Corresponding Author:
- Ahmed Mohamed Abdeldaiem
State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu China.
Received date: 12/11/2013 Accepted date: 30/12/2013
Buffaloe’s butter-based low-fat spread (B-LFS) and Cow’s butter-based low-fat spread (C-LFS) prepared by Buffaloe’s and Cow’s butter oil 40%, DIMODAN®HP-C distilled monogelyceride 0.5%, halal gelatin 2%, skim milk powder 1%, NaCl (0, 0.5, control (1), 1.5 and 2%), k-sorbate 0.1% and distilled water (100-ingredients together) and pH adjusted to 5.5. The treatments stored at 4 °C, and sampled after 3, 30, 60 and 90 days. The objective of this work was to evaluate the effects of NaCl on the pH, peroxide value (PV), oil stability index (OSI) and fatty acid composition (FAC). The pH values showed slightly differences among NaCl treatments (B-LFS and C-LFS) separately compared control samples. In addition, pH values of all treatments significantly decreased (P < 0.05) during storage periods. An increase of NaCl hadn’t effects on PVs among B-LFS and CLFS separately. Furthermore, during storage periods, we noticed PVs increased noticeably (P < 0.05). The OSI values for all NaCl treatments declined with increasing of NaCl from 0 to 2%, and OSI values had decreased effects (P < 0.05) during storage periods. With regard to the FAC, we noticed changes in FAC between NaCl treatments and during the storage periods.