Yang X, Saunders A, Mohan M S
Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand.
Westland Milk Products, Christchurch, New Zealand.
J Texture Stud. 2024 Aug;55(4):e12859. doi: 10.1111/jtxs.12859.
Texture and sensory studies at various temperatures are important in evaluating and improving the functionality of butter. While literature is scarce, we evaluated and compared the effect of temperature (5-25°C) on the texture, rheological and sensory properties of commercial butter samples (salted, unsalted, cultured, and spreadable) from the New Zealand market. In addition, the instrumental analyses were compared with the sensory evaluation, to understand the possibility of using instrumental analysis to evaluate consumer liking for different butters. Butter type, temperature, and their type-temperature interaction exhibited significant differences for all instrumental textural parameters. As expected, higher temperature produced softer butter that was more spreadable, liquid-like, less adhesive, less cohesive, had lower storage modulus (G') and lower loss modulus (G″) with the melting of milk fat crystals; however, the rate of change varied for the different butter samples. We have established meltability as the parameter for evaluating butter selection for different applications. The spreadable butter sample exhibited the lowest hardness and G', and highest spreadability (p < .05) at all temperatures, owing to its low solid fat content and the abundance of low-melting triglycerides. The cultured butter sample had the highest melting point, owing to compositional differences. The instrumental and sensory texture analyses were highly correlated, indicating the comparative effectiveness of both approaches for studying the effects of different temperatures on butter textural properties. Overall, our findings provide detailed reference to the dairy industry for butter manufacture, considering variation in fatty acid composition, texture analysis, rheology, and sensory analysis, over the range of storage/usage temperatures.
在不同温度下进行质地和感官研究对于评估和改善黄油的功能很重要。虽然相关文献较少，但我们评估并比较了温度（5-25°C）对来自新西兰市场的商业黄油样品（加盐、不加盐、发酵和可涂抹型）的质地、流变学和感官特性的影响。此外，还将仪器分析与感官评价进行了比较，以了解使用仪器分析评估消费者对不同黄油喜好程度的可能性。对于所有仪器质地参数，黄油类型、温度及其类型-温度相互作用均表现出显著差异。正如预期的那样，随着乳脂肪晶体的融化，较高温度会使黄油更软、更易涂抹、呈液体状、粘性更小、内聚性更小、储能模量（G'）和损耗模量（G″）更低；然而，不同黄油样品的变化速率有所不同。我们已确定可熔性作为评估不同用途黄油选择的参数。由于其低固体脂肪含量和大量低熔点甘油三酯，可涂抹黄油样品在所有温度下硬度和G'最低，可涂抹性最高（p < 0.05）。由于成分差异，发酵黄油样品熔点最高。仪器质地分析和感官质地分析高度相关，表明这两种方法在研究不同温度对黄油质地特性影响方面具有相当的有效性。总体而言，我们的研究结果为乳制品行业在考虑脂肪酸组成、质地分析、流变学和感官分析在储存/使用温度范围内的变化时进行黄油制造提供了详细参考。
