Sensorial and physico-chemical changes during storage of a margarine at different temperatures
1999
Nogala-Kalucka, M. | Gogolewski, M.
In recent year numerous kinds of new margarines have emerged on the Polish market. Organoleptic as well as physico-chemical changes occuring during the guarantee period of 136 days were studied in one of them. Sensory evaluation of the margarine indicated that, when stored in the refrigerator, it did not loose its consumption value for the time by 22% longer than the guarentee period. At room temperature the period of suitability for consumption was by 18% shorter than that declared by the producer. During storage at 4 °C oxidation and hydrolytic changes in the margarine were slight for the whole investigation period, whereas at 20 °C they exceeded the standard value of Lea number=2 after 57 days. Fatty acid composition during the guarantee period was stable expect when the margarine was stored at 20 °C; under these circumstances the quantity of polyunsaturated acids clearly decreased.
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Эту запись предоставил ZB MED Nutrition. Environment. Agriculture