Evaluation of the impact of hydrogen-rich water on the quality attribute notes of butter

Ceylan M. M., Bulut M., Alwazeer D., Koyuncu M.

Journal of Dairy Research, cilt.89, sa.4, ss.431-439, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 89 Sayı: 4
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1017/s0022029922000681
  • Dergi Adı: Journal of Dairy Research
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Periodicals Index Online, Agricultural & Environmental Science Database, Analytical Abstracts, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, EMBASE, Food Science & Technology Abstracts, MEDLINE, Veterinary Science Database
  • Sayfa Sayıları: ss.431-439
  • Anahtar Kelimeler: Butter, hydrogen-rich water, molecular hydrogen, quality, washing
  • Hatay Mustafa Kemal Üniversitesi Adresli: Hayır

Özet

The effects of washing raw butter with hydrogen-rich water (HRW), prepared with hydrogen (H2) and/or magnesium (Mg), on butter quality were investigated in this research paper. During the washing process, titratable acidity (TA) decreased by 12% for all washed samples. During the storage period, TA increased by 28% and 93% (control), 14% and 58% (H2), and 10% and 66% (Mg) for the 60th and 90th days, respectively. Peroxide value (mEq O2/kg) increased to 2.76 and 8.83 (control), 1.92 and 7.25 (H2), and 2.02 and 8.12 (Mg) for the 60th and 90th days. HRW samples showed the lowest acid degree value (ADV) and the highest color notes (L*, C*, and h). The HRW treatment of raw butter has shown improving effects on the product without any harmful residuals in the final product or the environment.