با همکاری انجمن علوم و صنایع غذایی ایران

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

1 گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد.

2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

3 دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان.

چکیده

دراین مقاله خصوصیات حرارتی، بافتی و رئولوژیکی کره حاوی آلفالینولنیک ناشی از تغذیه دام، کره گاوی تجاری و کره گوسفندی با پروفایل اسیدهای چرب مختلف موردبررسی قرارگرفت. نتایج حاصل از اندازه‌گیری پروفایل اسیدهای چرب نشان داد که کره گوسفندی دارای مقادیر نسبتاً بالاتری از اسیدهای چرب کوتاه زنجیر درمقایسه با کره‌‌های گاوی می‌باشد، درحالی‌که کره گاو آلفالینولنیک دارای سطوح بالای CLA و اسید چرب آلفالینولنیک (امگا 3) است. همچنین با توجه به نتایج حاصل از آزمون نفوذ بالاترین میزان سختی در دمای 5 درجه سانتی‌گراد به نمونه کره گوسفندی و کمترین آن به نمونه کره آلفالینولنیک اختصاص داشت. در آزمون‌های رئولوژیکی دینامیک درآزمون کرنش متغیر برای نمونه‌های مختلف کره نشان داد که طول ناحیه ویسکوالاستیک خطی (LVE) برای کره با درصد بالاتر اسیدهای چرب اشباع‌شده بالاتر است و افزایش دما از 5 تا 20 درجه سانتی‌گراد نیز باعث کاهش LVE می‌شود. در آزمون فرکانس متغیر، وابستگی مدول‌های الاستیک و ویسکوز با فرکانس به‌صورت معادله قانون توان نشان داد نمونه‌های کره رفتار ویسکوالاستیک شبه جامدات با وابستگی اندک به فرکانس را دارند، زیرا مقادیر (78/2-02/0) K' بالاتر از مقادیر (83/0-002/0) K'' بودند. در آزمون دما متغیر نیز مقادیر G' و G'' به‌طور پیوسته بین 5 تا 60 درجه سانتی‌گراد کاسته می‌شد و در کمتر از 40 درجه سانتی‌گراد، G' بالاتر از G'' بود که این امر رفتار شبه جامدات کره را در این بازه دمایی نشان می‌داد. همچنین در آزمون حرارتی DSC در منحنی ذوب چربی، سه پیک گرماگیر درنمونه‌های کره وجود داشت که پیک اول به میزان آب نمونه‌ها، پیک دوم به اسیدهای چرب غیراشباع و پیک سوم به اسیدهای چرب اشباع ارتباط داشت.

کلیدواژه‌ها

عنوان مقاله [English]

Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-3 cow’s milks

نویسندگان [English]

  • Morteza Kashaninejad 1
  • Seyed Mohammad Ali Razavi 1
  • Mostafa Mazaheri Tehrani 2
  • Mahdi Kashani-Nejad 3

1 Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, PoBox 91775-1163, Mashhad, Iran.

2 Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi university of Mashhad,

3 Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, 49138-15739, Iran.

چکیده [English]

In this study, the compositional, rheological, thermal and textural properties of omega-3 cow's butter (OCB), conventional cow's butter (CCB) and sheep’s butter (SB) were evaluated. The fatty acid composition of SB showed a relatively high content of the short chain fatty acids (SCFA) compared with that of cow's butters and higher levels of CLA and omega 3 fatty acids in OCB were observed. Regarding to the firmness, at refrigeration temperature (5 °C), SB was much firmer than CCB and OCB, but as a function of temperature, it was softened much quicker. However, at temperatures around 18°C it was already softer than the latter. From dynamic rheological data, it was found that butter samples display solid-like viscoelastic behavior since the values of G׳ were much higher than those of G″ with a low dependence on frequency. The values of G׳ and G″ also decreased in butters containing more percentage of unsaturated fatty acids. The temperature effect on the viscosity followed an Arrhenius-type relationship and OCB had a less activation energy than others, indicating that the butter containing high SCFA was more sensitive to temperature changes. Through differential scanning calorimetery, the thermal behavior of the butters during melting was analyzed.

کلیدواژه‌ها [English]

  • Butter
  • DSC
  • Firmness
  • GC
  • Organic
  • Rheology
Ahmed J, Ramaswamy HS (2006) Viscoelastic properties of sweet potato puree infant foods. Journal of Food Engineering 74:376-382
Ashes JR, Gulati SK, Scott TW (1997) Potential to alter the content and composition of milk fat through nutrition. Journal of Dairy Science 80:2204-2212
Baer RJ, Ryall J, Schingothe DJ, Kasperon KM, Donovan DC, Hippen AR, Franklin ST (2001) Composition and properties of milk and butter from cows fed fish oil. Journal of Dairy Science 84:345-353
Bergamo P, Fedele E, Lannibelli L, Marzillo G (2003) Fat-soluble vitamin contents and fatty acid composition in omega-3 and conventional Italian dairy products. Food chemistry 82:625-631
Bobe G, Hammond EG, Freeman AE, Lindberg GL, Beitz DC (2003) Texture of butter from cows with different milk fatty acid compositions. Journal of Dairy Science 86:3122-3127
Brunner JR (1974) Physical equilibrium in milk, the lipid phase. In: Webb BH, Johnson JA, Alford eds, Fundamentals of Dairy Chemistry, 2nd edn. AVI, Westport, CT
Chandra RV, Malcolm JG, Bronwen GS (2009) The effect of temperature on the rheology of butter, a spreadable and spreads. Journal of Texture Studies 40:346-369
Chouinard PY, Corneau L, Saebo A, Bauman DE (1999) Milk yield and composition during abomasal infusion of conjugated linoleic acids in dairy cows. Journal of Dairy Science 82:2737-2745
Christophe AB, Devriese S (2000) Fat digestion and absorption. AOCS Press, Champaign
Diener RG, Heldman DR (1968) Methods of determining rheological properties of butter. Transactions of the American Society of Agricultural Engineers 11:444-447
Doubler JL, Choplin L (1989) A rheological description of amylose gelation. Carbohydrate Research 193:215-218
Drake MA, Ma L, Swanson BG, Barbosa C (1994) Rheological characteristics of milk fat and milk fat blend sucrose polyesters. . Food Research International Journal 27:477- 481
Drewnowski A (2011) The contribution of milk and milk products to micronutrient density and affordability of the U.S. diet. Journal of the American College of Nutrition 30:422S-428S
Edmondson LF, Yoncoskie RA, Rainey NH, Douglas JrF W, Bitman J (1974) Feeding encapsulated oils to increase the polyunsaturation in milk and meat fat. Journal of the American Oil Chemists’ Society 51:72-76
FAO (2003) Production Yearbook. Food and Agriculture Organization of the United Nations. Rome. Italy
Fox PF, McSweeney PLH (2003) Advanced Dairy Chemistry-1 Proteins, 3rd ed., Kluwer Academic/Plenum. New York
Gonzalez S, Duncan SE, O'Keefe SF, Sumner SS, Herbein JH (2001) Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles. Journal of Dairy Science 86:70-77
Gunasekaran S, Ak MM (2002) Cheese rheology and texture. CRC Press, Boca Raton FL
Haenlein GFW (1987) Cow and goat milk aren't the same especially in somatic cell content. Dairy Goat Journal 65:806
Jensen RG (2002) The composition of bovine milk lipids. Journal of Dairy Science 85:295-350
Kaisersberger E, GmbH NG, Sbacherstr W (1989) DSC investigations of the thermal Characterization of edible fats and oils. Thermochimica Acta Journal 15:83-90
Katsuta K, Kinsella JE (1990) Effects of temperature on viscoelastic properties and activation energies of whey protein gels. Journal of Food Science 55:1296-1302
Kokini JL, Plutchok GJ (1987) Viscoelastic properties of semi-solid foods and their biopolymeric components. Food Technology 41:89-95
Lake R, Thomson B, Devane G, Scholes P (1996) Trans fatty acids content of selected New Zealand foods. Journal of Food Composition and Analysis 9:365-374
Lin MP, Sims CA, Staples CR, O’Keefe SF (1996) Flavor quality and texture of modified fatty acid high monoene, low saturate butter. Food Research International Journal 29:367-371
Marangoni AG, Acevedo N, Maleky F, Co E, Peyronel F, Mazzanti G, Quinn B, Pink D (2012) Structure and functionality of edible fats, Journal of Soft Matter 8:1275-1300
Mesgaran MD, Jafarpoor MJ (2012) Enhance Omega-3 milk production in Holstein dairy. Journal of Agricultural Science and Technology A2:930-936
Middaugh RP, Baer RJ, Casper DP, Schingoethe DJ, Seas SW (1988) Characteristics of milk and butter from cows fed sunflower seeds. Journal of Dairy Science 71:3179-3187
Narine SS, Marangoni AG (1999) Relating structure of fat crystal networks to mechanical properties-a review. Food Research International Journal 32:227-248
Nicholas PK, Padel S, Cuttle SP, Fowler SM, Hovi M, Lampkin NH, Weller, RF (2004) Omega-3 dairy production-a review Biological Agriculture and Horticulture 22:217-249
Nolan EJ, Holsinger VH, Shieh JJ (1989) Dynamic rheological properties of natural and imitation mozzarella cheese. Journal of Texture Studies 20:179-189
Oeffner SP, Qu Y, Just J, Quezada N, Ramsing E, Keller M, Cherian G, Goddick L, Bobe G (2013) Effect of flaxseed supplementation rate and processing on the production, fatty acid profile, and texture of milk, butter, and cheese. Journal of Dairy Science 96:1177-1188
Osthoff G (2011) In: Fuquay JW, Fox PF, McSweeney PLH (eds) Encyclopedia of Dairy Sciences, Second edn. Elsevier, San Diego
Palmquist DL (1991) Influence of source and amount of dietary fat on digestibility in lactating cows. Journal of Dairy Science 74:1354-1360
Park YW (1991) Relative buffering capacity of goat milk, cow milk, soy-based infant formulae, and commercial nonprescription antacid drugs. Journal of Dairy Science 74:3326-3333
Rohm H, Weidinger KH (1993) Rheological behavior of butter at small deformations. Journal of Texture Studies 24:157-172
Sacks FM, Katan M (2002) Randomized clinical trials on the effects of dietary fat and carbohydrate on plasma lipoproteins and cardiovascular disease. The American Journal of Medicine 113:13-24
Schaffer B, Szakay D, Lorinczy D, SchAffer B (2001) Melting properties of butter fat and the consistency of butter, Effect of modification of cream ripening and fatty acid composition. Journal of Thermal Analysis and Calorimetry 64:659-669
Shukla A, Bhaskar AR, Rizvi SSH, Mulvaney SJ (1994) Physicochemical and rheological properties of butter made from supercritically fractionated milk fat. Journal of Dairy Science 77:45-54
Shukla A, Rizvi SSH (1995) Viscoelastic properties of butter. Journal of Food Science 60:902-905
Taylor MW, Norris R (1977) The physical properties of dairy spreads. New Zealand journal of dairy science and technology 12:166-170
TenGrotenhuis E, van-Aken GA, van-Malssen KF, Schenk H (1999) Polymorphism of milk fat studied by differential scanning calorimetry and real-time X-ray powder diffraction. Journal of the American Oil Chemists’ Society 76:1031-1039
Vasic I, deMan JM (1968) Effect of mechanical treatment on some rheological properties of butter. Journal of Texture Studies 27:251- 264
Watson EL (1975). Thermal properties of butter. Canadian Agricultural Engineering 17:68-71
CAPTCHA Image