Makale detayı · 2009
Shelf life determination of Yayik butter fortified with spice extracts
International Journal of Dairy Technology
- Yıl
- 2009
- ISSN
1364-727X- Tür
- article
Veri kaynağı ayrımı
- YÖKSİS YÖKSİS makale kaydı
- OpenAlex OpenAlex zenginleştirmesi (özet, atıf, konular)
Özet
İngilizce (OpenAlex)
Sage (Salvia officinalis L.), cinnamon (Cinnamomum zeylanicum), rosemary (Rosmarinus officinalis L.), clove (Syzygium aromaticum L.), sumac (Rhus coriaria L.), oregano (Origanum vulgare L.), ginger (Zingiber officinale), caraway (Cuminum cyminum L.) and thyme (Thymus vulgaris L.) extracts were added at two concentrations (0.2 and 0.5%) to yayik butter. The butter samples were stored at two different temperatures, 4°C and 25°C. Product acceptability was monitored following the Weibull Hazard sensory method where the end of shelf life was the time at which 50% of panellists found the product unacceptable. Ginger, thyme and cinnamon extracts increased the shelf life of yayik butter and were comparable to the synthetic preservatives sorbic acid and BHA. The shelf life of the samples stored in the refrigerator was approximately twice as long as the samples stored at room temperature.
Konular
- Essential Oils and Antimicrobial Activity
- Phytochemicals and Antioxidant Activities
- African Botany and Ecology Studies
Birincil konu Essential Oils and Antimicrobial Activity