The Some Physicochemical, Microbiological and Sensory Properties of Butters Treated by Different Plant Hydrosol

Orhan  Ozdogan; Levent Mert  Renkli; Ahmet Can  Tafli; Ismet Ozturk

doi:10.56479/ayed.2023.06291

Authors

Orhan Ozdogan
Levent Mert Renkli
Ahmet Can Tafli
Ismet Ozturk https://orcid.org/0000-0003-1434-4763

DOI:

https://doi.org/10.56479/ayed.2023.06291

Keywords:

Butter, Hydrosol, Antimicrobial, Antioxidant

Abstract

This study evaluated the physicochemical and microbiological properties of butter subjected to different hydrosols treatment were evaluated. For this purpose, butters were washed with 3 different types of hydrosols (rosemary, black cumin, thyme), vacuum packed and stored at 4°C for 30 days. At 0th, 10th, 20th and 30th days, microbiological, peroxide, free fatty acidity, sensory analysis and color measurements were carried out. Peroxide values were undetectable for the butter samples, but the free fatty acidity values were reached 1.76-2.14 KOH / gram butter at the end of the 30th day. Sensory analysis revealed that control samples were more appreciated by the panelists. The total mesophilic aerobic bacteria (TMAB) number of hydrosol washed samples were < 2 log cfu/g and for the control sample it was found to be 3.15 log cfu/g at the end of the 30th day when microbiological analysis was investigated. At the end of storage, the highest yeast-mold number was found in the control sample (6.26 log cfu/g), and the lowest one was in the black cumin hydrosol washed sample. In conclusion, it was observed that hydrosol washed samples were not preferred from a sensorial point of view whereas color parameters did not change and microorganism levels were decreased.

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