Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction

Microbiological characteristics; Physicochemical composition; Quality characteristics; Storage stability; Traditional butter; Butter oil; Fatty acid composition

Abstract :

[en] Physicochemical and microbiological characteristics, fatty acid composition and thermal stability of traditional Tunisian butter (TTB) were studied. Changes in microbiological and physicochemical parameters were monitored during storage at 4 and 10 °C. The physicochemical characterisation shows a fat level lower than 80% and a high value of water activity. The content of saturated fatty acid was higher (71.84%) than the unsaturated one (27.09%). The major fatty acids of butter samples were myristic, palmitic, stearic and oleic acids. During storage at 4 and 10 °C, the pH decreased and the titratable acidity increased. Counts of lactic acid bacteria exhibited relatively small changes upon storage, at 4 and 10 °C, whereas yeasts and moulds' counts increased irrespective of storage temperature. Effect of heating on some quality characteristics (absorption at 232 and 270 nm, peroxide value, free fatty acid content, viscosity, texture, colour and fatty acid composition) of traditional Tunisian butter oil (TTBO) has been investigated at 60 °C. Results show that TTBO was resistant to oxidation. All these characteristics consolidate the incorporation of TTB on food formulation. © 2008 Swiss Society of Food Science and Technology.

Disciplines :

Food science

Author, co-author :

Samet-Bali, O.; Unité d'analyses Alimentaires, Ecole Nationale d'Ingénieurs de Sfax (ENIS), 3038 Sfax, Tunisia

Ayadi, Mohamed ; Unité d'analyses Alimentaires, Ecole Nationale d'Ingénieurs de Sfax (ENIS), 3038 Sfax, Tunisia

Attia, H.; Unité d'analyses Alimentaires, Ecole Nationale d'Ingénieurs de Sfax (ENIS), 3038 Sfax, Tunisia

Language :

English

Title :

Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction

Publication date :

2009

Journal title :

LWT - Food Science and Technology

ISSN :

0023-6438

Publisher :

Academic Press

Volume :

Issue :

Pages :

899 - 905

Peer reviewed :

Peer reviewed

Additional URL :

https://api.elsevier.com/content/article/PII:S0023643808002880?httpAccept=text/xml

Available on ORBi :

since 16 December 2024

Statistics

Number of views

2 (0 by ULiège)

Number of downloads

3 (0 by ULiège)

More statistics

Scopus citations^®

Scopus citations^®
without self-citations

OpenCitations

OpenAlex citations

Bibliography

Abdelgadir W.S., Ahmed T.K., and Dirar H.A. Review: the traditional fermented milk products of the Sudan. International Journal of Food Microbiology 44 (1998) 1-13
AFNOR. (1970). Détermination du pH solide. In Lait et produits laitiers. Paris.
AFNOR. (1993). Contrôle de la qualité des produits alimentaires. In Lait et produits laitiers. Paris.
Al-Kadamany E., Khattar M., Haddad T., and Toufeili I. Estimation of shelf-life of concentrated yogurt by monitoring selected microbiological and physicochemical changes during storage. LWT - Food Science and Technology 36 (2003) 407-414
Amr S.A. Effectiveness of synthetic and potential natural antioxidants in improving the stability of sheep's anhydrous butter fat during long-term storage. Journal of the Science of Food and Agriculture 55 (1991) 75-85
AOAC. Oils and fats. Official methods of analysis. 16th ed. (1995), Virginia, USA 9-10
Attia H., Bennasar M., and De La Fuente B.T. Study of the fouling of inorganic membranes by acidified milks using scanning electron microscopy and electrophoresis: I. Membrane with pore diameter 0.2 μm. Journal of Dairy Research 58 (1991) 9-50
Attia H., Kherouatou N., Fakhfakh N., Khorchani T., and Trigui N. Dromedary milk fat: biochemical, microscopic and rheological characteristics. Journal of Food Lipids 7 (2000) 95-112
Benkerroum N., and Tamine A.Y. Technology transfer of Moroccan traditional dairy products (Lben, jben and smen) to small industrial scale. Food Microbiology 21 (2004) 399-413
Benkerroum N., Ghouati Y., Ghalfi H., Mejdoub T., Roblain D., Jacques P., et al. Biocontrol of Listeria monocytogenes in a model cultured milk (Lben) by in situ bacteriocin production from Lactococcus lactis ssp. lactis. International Journal of Dairy Technology 55 (2002) 145-151
Besbes S., Blecker C., Deroanne C., Lognay G., Drira N.E., and Attia H. Heating effects on some quality characteristics of date seed oil. Food Chemistry 91 (2005) 469-476
Boode K., Walstra P., and DeGroot-Mostert A.E.A. Partial coalescence of oil-in-water emulsions. 2. Influence of the properties of the fat. Colloids and Surfaces A: Physicochemical Engineering Aspects 81 (1993) 139-151
El-Gendy S.M. Fermented foods of Egypt and the Middle East. Journal of Food Protection 46 (1983) 358-367
Fatouh A.E., Mahran G.A., El Gandour M.A., and Singh R.K. Fractionation of buffalo butter oil by supercritical carbon dioxide. LWT - Food Science and Technology 40 (2007) 1687-1693
Fearon A.M., Mayne C.S., and Charlton C.T. Effect of naked oats in the cow's diet on the oxidative stability of the milk fat. Journal of the Science of Food and Agriculture 76 (1998) 546-552
Filkensen W.E. Production proportions and product quality. Nordisk Mejeriindustri 14 (1987) 414-416
Garrotte L.G., Abraham A.G., and De Antoni G.L. Chemical and microbiological characterizations of kefir. Journal of Dairy Research 68 (2001) 639-652
Geller D.P., and Goodrum J.W. Rheology of vegetable oil analogs and triglycerides. Journal of the American Oil Chemists' Society 77 (2000) 111-114
Glew R.H., Okolo S.N., Chuang L.T., Huang Y.S., and VanderJagt D.J. Fatty acid composition of Fulani butter oil made from cow's milk. Journal of Food Composition and Analysis 12 (1999) 235-240
Gobbetti M., Corsetti A., and Rossi J. The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates. Applied Microbiology and Biotechnology 41 (1994) 456-460
Gran H.M., Wetlesen A., Mutukumira A.N., and Narvhus J.A. Smallholder dairy processing in Zimbabwe: the production of fermented milk products with particular emphasis on sanitation and microbiological quality. Food Control 13 (2002) 161-168
Guillén M.D., and Ruiz A. Formation of hydroperoxy- and hydroxyalkenals during thermal oxidative degradation of sesame oil monitored by proton NMR. Journal of Lipid Science and Technology 106 (2004) 680-687
Hayaloǧlu, A. A. (1999). A comparative study on physicochemical, microbiological and organoleptic qualities of butter produced from cream and yoghurt in Malatya region. Ph.D. thesis, Institute of Natural and Applied Sciences, Cukurova University, Adana, Turkey.
Husain S.R., Terao J., and Matsushita S. Effect of browning reaction products of phospholipids on autoxidation of methyl linoleate. Journal of the American Oil Chemists' Society 63 (1986) 1457-1560
IDF. Determination of salt (sodium chloride) content butter (1969) Brussels, Belgium
IDF. Milk and milk products. Preparation of samples and dilutions microbiological examination (1992) Brussels, Belgium
Joshi N.S., and Thakar P.N. Methods to evaluate deterioration of milk fat - a critical appraisal. Journal of Food Science and Technology 31 3 (1994) 181-196
Kebede A., Viljoen B.C., Gadaga T.H., Narvhus J.A., and Lourens-Hattingh A. The effect of container type on the growth of yeast and lactic acid bacteria during production of Sethemi, South African spontaneously fermented milk. Food Research International 40 (2007) 33-38
Lee K., Lee J., Kim Y., Moon S.-H., and Park Y.H. Unique properties of four lactobacilli in amino acid production and symbiotic mixed culture for lactic acid biosynthesis. Current Microbiology 43 (2001) 383-390
Maxwell R.J., and Warner W.N. Fatty acid analysis: phospholipids-rich analysis. Lipids 18 7 (1983) 453-459
Muir D.D. The shelf-life of dairy product: 3. Factors influencing intermediate and long life dairy products. Journal of the Society of Dairy Technology 49 3 (1996) 67-72
Nissiotis M., and Tasioula-Margari M. Changes in antioxidant concentration of virgin olive oil during thermal oxidation. Food Chemistry 77 (2002) 371-376
Özkanli O., and Kaya A. Storage stability of butter oils produced from sheep's non-pasteurized and pasteurised milk. Food Chemistry 100 3 (2005) 1026-1031
Ramadan M.F., and Mörsel J.T. Oxidative stability of black cumin (Nigella sativa L.), coriander (Coriandrum sativum L.) and niger (Guizotia abyssinica Cass.) crude seed oils upon stripping. European Journal of Lipids Science and Technology 106 (2004) 35-43
Rohm H., Lechner F., and Lehner M. Microflora of Austrian set yogurt. Journal of Food Protection 53 (1990) 478-480
Rousseau D. Fat crystals and emulsion stability - a review. Food Research International 33 (2000) 3-14
Saǧdiç O., Dönmez M., and Demirci M. Comparison of characteristics and fatty acid profiles of traditional Turkish yayik butters produced from goats', ewes' or cows' milk. Food Control 15 (2004) 485-490
Sandoval-Castilla O., Lobato-Calleros C., Aguirre-Mandujano E., and Vernon-Carter E.J. Microstructure and texture of yogurt as influenced by fat replacers. International Dairy Journal 14 (2004) 151-159
Tantaoui-Elaraki A., and El Marrakchi A. Study of the Maroccan dairy product: Lben and smen. MIRCEN Journal of Applied Microbiology and Biotechnology 3 (1987) 211-220
Tantaoui-Elaraki A., Berrada M., El Marrakchi A., and Berramou A. Etude sur le Lben marocain. Lait 63 (1983) 230-245
Vieira T.M.F.S., and Regitano d'Arce M.A.B. Canola oil thermal oxidation during oven test and microwave heating. LWT - Food Science and Technology 34 (2001) 215-221
Walshe, M. J., Grindle, J., Nell, A., & Bachmann, M. (1991). Dairy development in sub-Saharan Africa: a study of issues and options. World Bank technical paper no. 135. Africa Technical Department series, Washington.