Shelf life determination of Yayik butter fortified with spice extracts

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dc.contributor.authorArslan, Derya
dc.contributor.authorSert, Durmuş
dc.contributor.authorAyar, Ahmet
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T17:40:08Z
dc.date.available2020-03-26T17:40:08Z
dc.date.issued2009
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractSage (Salvia officinalis L.), cinnamon (Cinnamomum zeylanicum), rosemary (Rosmarinus officinalis L.), clove (Syzygium aromaticum L.), sumac (Rhus coriaria L.), oregano (Origanum vulgare L.), ginger (Zingiber officinale), caraway (Cuminum cyminum L.) and thyme (Thymus vulgaris L.) extracts were added at two concentrations (0.2 and 0.5%) to yayik butter. The butter samples were stored at two different temperatures, 4 degrees C and 25 degrees C. Product acceptability was monitored following the Weibull Hazard sensory method where the end of shelf life was the time at which 50% of panellists found the product unacceptable. Ginger, thyme and cinnamon extracts increased the shelf life of yayik butter and were comparable to the synthetic preservatives sorbic acid and BHA. The shelf life of the samples stored in the refrigerator was approximately twice as long as the samples stored at room temperature.en_US
dc.identifier.doi10.1111/j.1471-0307.2009.00467.xen_US
dc.identifier.endpage194en_US
dc.identifier.issn1364-727Xen_US
dc.identifier.issn1471-0307en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage189en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1471-0307.2009.00467.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/23851
dc.identifier.volume62en_US
dc.identifier.wosWOS:000266268100008en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectYayik butteren_US
dc.subjectShelf lifeen_US
dc.subjectWeibull Hazarden_US
dc.subjectSpice extracten_US
dc.titleShelf life determination of Yayik butter fortified with spice extractsen_US
dc.typeArticleen_US

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