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The Fatty Acid Composition of Butter Stored in Sheep's Or Goat's Stomach

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The Fatty Acid Composition of Butter Stored in Sheep's Or Goat's Stomach Food and Nutrition Sciences, 2011, 2, 402-406 doi:10.4236/fns.2011.25056 Published Online July 2011 (http://www.SciRP.org/journal/fns) The Fatty Acid Composition of Butter Stored in Sheep’s or Goat’s Stomach (Karinyagi) Ilhan Gun1*, Bedia Simsek2 1Department of Food Processing, Dairy Products Programme, Vocational School, Mehmet Akif Ersoy University, Burdur, Turkey; 2Faculty of Engineering, Food Engineering Department, Süleyman Demirel University, Isparta, Turkey. Email: *[email protected] Received January 28th, 2011; revised April 15th, 2011; accepted April 23rd, 2011. ABSTRACT Butter is produced from cream or yoghurt in dairy factories and farms and called as butter or yayik butter in Turkey. Karinyagi is also made from cream and yoghurt as yayik butter, but the packaging material is different from others. Karinyagi is produced by filling of butter into purified goat’s and sheep’s stomach (the traditional name is Karin) and storage in this material during self-life. The aim of this study was to determine the fatty acid composition of Karinyagi made from cream. Twenty Karinyagi samples were randomly collected from different regions of Burdur, Turkey. The fatty acid composition of samples (by gas chromatography) and chemical properties were investigated. It was deter- mined that the chemical properties of Karinyagi were similar to butter produced with cream and yoghurt. The total saturated fatty acid level of Karinyagi samples changed from 62.31% to 76.64% (mean value 67.14 ± 3.36%), while unsaturated fatty acids of them ranged from 20.48% to 31.57% (mean value 28.46 ± 2.67%). Minimum and maximum levels of monounsaturated fatty acids of Karinyagi were determined as 18.98% and 28.57%. Butyric, oleic and palmitic acids were dominant in Karinyagi. Palmitic acid was slightly lower comparing to data for butter produced with cream and yoghurt. As a result, the amount of Karinyagi fatty acids may be said to be significantly different from the fatty acid of yayik and cream butter. Keywords: Karinyagi, Butter, Fatty Acid Compositions 1. Introduction fective in a positive way on characteristic properties of butters. There isn’t any research reported on the effects Due to cultural differences, producer’s and customer’s of storage in Karin. habits as well as applied technologies, butter making The goat’s and sheep’s stomach used in the produc- processes and its consumption levels are quite different tion of Karinyagi was cleaned from the rough dirt and in many countries. Extensively, sweet cream without salt washed using 1% NaOH and than rinsed with plenty of is used in butter production. In addition, it can also be water, and finally salted. Stomachs were hanged and produced from cream acidulated or soured in a bacte- dried about one or two weeks. Karin was dampened be- riological way [1]. In Turkey, butter is produced from fore being used as butter packaging material. cream or yoghurt in dairy factories and farms. Yayik The first step in cream butter production is cream butter (churn butter) can be made both from fresh yo- pasteurization at 90˚C - 95˚C for 15 - 20 min followed ghurt or yoghurt stored in goat’s skin bag (Tulum yo- by cooling to 15˚C - 20˚C. After that, cream is churned ghurt) [2]. for about 60 to 70 min until the fat globules coalesce. Industrial butter is packed with aluminum foil, plastic or Buttermilk is removed and butter is washed once or paper wrap and stored, whereas Karinyagi is stored into twice. After washing, butter packages are foiled or a goat’s or sheep’s stomach (Karin) as a traditional way wrapped in plastic material. In Karinyagi production, all in The Mediterranean Region of Turkey [3,4]. The usage stages are almost the same. According to the consumer’s of the stomach of goat and sheep which allows air and preference, salt is added to butter and whole material is water vapor permeability, in the storage of dairy products pressed into the sheep’s or goat’s stomach. The filling of such as butter and cheese, is one of the oldest traditional butter should be done carefully to prevent microbiologi- storage methods [5-7]. Goat’s or sheep’s stomach is ef- cal contamination and oxidation at this stage. Although Copyright © 2011 SciRes. FNS The Fatty Acid Composition of Butter Stored in Sheep’s or Goat’s Stomach (Karinyagi) 403 several articles pertaining to the chemical composition linoleic (C18:2) and linolenic (C18:3) acids were deter- of butter have been published, there is not any article mined by computing integrator. about fatty acid composition of Karinyagi―the butter 2.2.3. Statistical Analysis produced in a traditional way [8,9]. All statistical analysis was performed via SPSS 15.0 for Karin used as packaging material for butter protection Windows. probably affects chemical properties of the product, in- cluding fatty acid composition. Furthermore, Karin may 3. Results and Discussion be also contaminated with microorganisms from the Minimum, maximum (and mean ± SD) values of total environment or the air may come into contact with the solid, fat, moisture, pH, salt in samples were found as product due to Karin permeability. In result this may 82.15% - 87.86% (84.15% ± 1.30%), 80% - 85% increase the rate of butter hydrolysis. Therefore, the aim (82.08% ± 1.31%), 12.14% - 17.85% (16.22% ± 1.05%), of this study was to determine the fatty acid composition 3.7% - 5.47% (4.51% ± 0.46%), 0.28% - 2.18% (1.08% of Karinyagi stored in goat’s or sheep’s stomach and to ± 0.64%), respecttively. It was determined that these compare it with cream and yayik butter’s compositions. values were not ex- ceeding the limit value of Turkish 2. Materials and Methods Food Codex [13]. A similar result has also been reported 2.1. Materials in Karinyagi sam- ples by Gün [4]. We have obtained for Karinyagi com- pared with other researcher’s findings on Twenty Karinyagi samples were randomly collected cream and yayik butter [14]. It was found that while the from different regions of Burdur/Turkey. 250 g of the moisture ratio of Karinyagi were low, its fat content were samples were placed in sterile jars and examined che- higher than cream and yayik butter samples. mically. Samples were kept at 4˚C ± 1˚C during analysis. The fatty acid composition of Karinyagi was gathered 2.2. Methods in Table 1. Obtained results demonstrate that total satu- rated fatty acid level changed from 62.31% to 76.64% 2.2.1. Physicochemical Analyses (mean value 67.14 ± 3.36%), while total unsaturated fatty Titratable acidity (lactic acid %) and moisture of butter acids ranged from 20.48% to 31.57% (mean value 28.46 was found by methods of James [10]. The contents of fat ± 2.67%). The most common saturated fatty acids occur- (%) and non-fat solid of butter were measured according ring in milk fat are palmitic and stearic acid. Both of the to A.O.A.C methods [11]. The pH value of samples was fatty acids are important for human energy metabolism measured with a HANNA pH meter (HANNA Instru- and normal growth [15]. The data concerning mean val- ments, Italy). Each of 20 samples was analyzed in trip- ues of saturated and unsaturated fatty acid were pre- licate. sented in Figures 1 and 2. Furthermore, fatty acid com- 2.2.2. Fatty Acid Analyses positions of different type butter produced in Turkey are Fatty acid composition was determined using a modified shown in Table 2. Saturated fatty acids in milk fat fatty acid methyl ester method as described by Marquard mainly consist of three acids (palmitic: 28.75%, stearic: [12]. The oil was extracted from 10 g sample by ho- Table 1. Fatty acid composition of different type butter. mogenisation with hexane. The reactive was from 500 Cream Yayik ml of total Na-metaoxid (0.5 g), isooctane (20 ml) and Free fatty acid Karinyagi * ** methanol (80 ml) added to the oil (50 µl). After the butter butter Butyric acid (C4:0) 3.23 2.395 1.83 sample was kept one night, Isooctane (500 µl) added to Caproic acid (C6:0) 1.63 1.75 1.18 it. The methyl esters of the fatty acids (0.5 ml) were Caprylic acid (C8:0) 0.98 1.12 0.81 analyzed in a Hewlett-Packard 6890 series gas chro- Capric acid (C10:0) 2.39 2.59 1.97 Lauric acid (C12:0) 2.85 3.15 2.4 matograph (Perkin Elmer Auto System XL., USA) Myristic acid (C14:0) 10.65 11.45 11.17 equipped with a flame ionizing detector (FID), a fused Palmitic acid (C16:0) 32.68 34.60 33.72 silica capillary column (MN FFAP (50 m × 0.32 mm Margaric acid (C17:0) 0.60 0.13 1.07 Stearic acid (C18:0) 12.12 12.16 10.47 i.d.); film thickness 0.2 µm). It was operated under the *** Undecanoic acid (C11:1) 0.19 NA NA following conditions: oven temperature program, 120˚C Palmitoleic acid (C16:1) 0.98 0.66 0.81 Heptadecanoic acid (C17:1) 0.36 0.38 NA for 1 min. raised to 240˚C at a rate of 6˚C/min and than **** kept at 240˚C for 15 min; injector and detector tempera- Oleic acid(trans) (C18:1) 1.43 0.003 ND Oleic acid (cis) (C18:1) 22.68 NA 21.78 tures; 250˚C and 260˚C respectively; carrier gas, helium Linoleic acid (C18:2) 2.22 NA NA at flow rate of 40 ml/min; split ratio.
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