Butter from Different Species: Composition and Quality Parameters of Products Commercialized in the South of Spain.

Butter is an important product for the dairy industry due to its particular sensory attributes and nutritional value, while the variability of the composition of the fatty acids in the milk can alter the nutritional and physical properties of butter and its acceptance by consumers. Butter is highly appreciated for its distinctive flavor and aroma; however, one of its main drawbacks lies in the difficulty in spreading it at low temperatures. Several types of butter that are present in the market were used in this study. We assessed the variability in the composition of the samples regarding their texture, color properties, and volatile organic compound profiles. We analyzed samples commercially produced from sheep's milk (SB), goat's milk (GB), and cow's milk (CB); samples from the latter species with (CSB) and without salt (CB); and the low-fat (CLB) version. All the physicochemical composition parameters were significantly affected by the effect of the type of butter, although only 29 out of the 45 fatty acids examined were identified in the butter samples analyzed. The textural properties of the butters were influenced by both their solid fat content and the fatty acid profile. In addition, the origin of the milk not only affected the texture parameters but also the color of the butters and the compounds associated with traits such as odor and flavor. Through the multivariate data analysis of butter fatty acids and volatile compound percentages, we observed a clear differentiation of the samples based on the species of origin.

Influence of Common Reducing Agents on Technological Parameters of Dry-Fermented Sausages with Low Fat Content.

The production of dry-fermented sausages currently presents several challenges to be addressed: nutrition, health, sensory traits and technology are among the main issues that concern consumers and the meat industry. The objective of this study was to evaluate the effect of different reducing agents commonly used in the manufacture of dry-fermented sausages (salchichon type) with low fat content on the technological characteristics of the product. Four different reducing agents (ascorbic acid, a starter culture, sodium ascorbate and glucono-delta-lactone) were added to the meat batter to assess their impact on the physico-chemical traits, instrumental color, residual nitrates and nitrites and lipid oxidation of this meat product. High nitrate values were observed during both ripening and storage periods. All batches presented lipid oxidation values below the threshold that indicates meat rancidity. Adjustments of the original lean:fat proportion must be carried out on this low fat content sausage to obtain profitable results. Starter culture and sodium ascorbate have shown the best reducing and antioxidant activities among the additives studied. Once we have the technical design of the product, the next step will be oriented to identify the sensory characteristics in order to find a gap in the market.