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Keywords
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fucoidan, Sargassum angustifolium, sensory properties, shelf-life,
sour cream butter
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Abstract
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Fucoidan powder was added in amounts of 0.05, 0.1,0.3, and 0.5% to sour cream
butter and sensory and chemical properties were tested on their shelf life for 60 days
during storage. Peroxide levels initially increased until day 40 of storage and then
decreased. Butter samples from the control group had the highest amount of peroxide
on day 40 (15.25 ± 1.41 meq/kg butter), while samples treated with fucoidan
0.5% had the lowest amount of peroxide (6.35 ± 0.53 meq/kg butter). The acidity of
butter treatments increased during storage (p < .05). Butter samples from the control
group had the highest acidity at 60 days of storage (0.40 ± 0.033 mg KOH / g butter),
while samples treated with 0.5% fucoidan had the lowest acidity (0.17 ± 0.013 mg
KOH / g butter). The treated butter samples showed the highest stability. Fucoidan,
as an antioxidant, reduces the taste, odor, and discoloration of butter added with fucoidan
during storage because it completely removes odorless tasteless powder, and
the free radical chain is involved in oxidation and improves product properties. The
results showed that there are no significant changes in the acceptance rate of butter
treated with fucoidan during 60 days of storage in the refrigerator (p > .05). The
sensory scores of the treated butter showed that the sensory properties during the
storage period were similar to the control samples, but on day 40 of storage, they
decreased. In general, a concentration of 0.5% fucoidan delays the oxidative process
and increases shelf life and is selected as a superior treatment in terms of sensory
evaluation, and is introduced as a functional food.
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