Hydrogen incorporation into butter improves its microbial and chemical stability, biogenic amine safety, quality attributes, and shelf-life

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dc.authoridAlwazeer, Duried/0000-0002-2291-1628
dc.contributor.authorAlwazeer, Duried
dc.contributor.authorBulut, Menekse
dc.contributor.authorCeylan, Mehmet Murat
dc.contributor.authorCelebi, Yasemin
dc.contributor.authorKavrut, Enes
dc.contributor.authorCetintas, Yunus
dc.contributor.authorTekin, Ali
dc.date.accessioned2024-09-18T20:06:18Z
dc.date.available2024-09-18T20:06:18Z
dc.date.issued2024
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractButter is susceptible to chemical and biological degradation. Hydrogen (H2) and nitrogen (N2) gases and BHT were incorporated into the butter, packaged into polyethylene laminated aluminum bags, and stored at 4 degrees C for 90 days. The microbial counts, peroxide value (PV), titratable acidity (TA), acidity degree value (ADV), and conjugated dienes and trienes (CD and CT) were examined. The samples' color and biogenic amines, amino acids, and volatile profiles were analyzed. At the end of storage, microorganisms grew slower in the H2 samples than in the other groups. The highest values of fat deterioration were determined for the control, while the lowest values were for the H2- and BHT-incorporated samples. All biogenic amines (BAs) showed the highest values in the control, while the lowest ones were observed in the BHT samples, followed by H2 and N2. H2 incorporation into butter limited the spoilage microorganism growth, improved the color, restricted the formation of BAs (44-61%), increased the levels of some amino acids (Met and Lys), and didn't give an off-flavor. The physicochemical results showed that H2 extended the shelf life of butter by 30 days. H2 incorporation can help the dairy industry extend shelf life and maintain the product's quality and safety.en_US
dc.identifier.doi10.1016/j.lwt.2024.116550
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85200232971en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2024.116550
dc.identifier.urihttps://hdl.handle.net/20.500.12483/8451
dc.identifier.volume206en_US
dc.identifier.wosWOS:001288798900001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectButteren_US
dc.subjectHydrogen gasen_US
dc.subjectNitrogen gasen_US
dc.subjectButylated hydroxytolueneen_US
dc.subjectQuality attributesen_US
dc.titleHydrogen incorporation into butter improves its microbial and chemical stability, biogenic amine safety, quality attributes, and shelf-lifeen_US
dc.typeArticleen_US

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