EFFECT OF PACKAGING METHOD AND LIGHT EXPOSURE ON OXIDATION AND LIPOLYSIS IN BUTTER.

Light exposure affects the quality of foods when packaged in transparent materials. The aim of this study was to determine the effects of vacuum and non-vacuum packaging and storage under light and dark conditions on oxidative properties of butter. For this purpose, peroxide value and thiobarbituric acid reactive substances, some aldehydes and lipolytic properties of butter were monitored during 90 days of storage. The incremental effects of light exposure and packaging at atmospheric conditions on peroxide value and thiobarbituric acid reactive substances were obviously seen. The butter samples stored under light had the highest aldehyde content. Hexanal was the most formed aldehyde and this was followed by pentanal and nonanal. 2,4-haxadienal, 2,4-heptadienal and 2,4-nonadienal reached to higher concentrations in the samples exposed to light than dark-stored samples. ADV and free fatty acid contents were not influenced significantly by the treatments. Consequently, it is concluded that the most effective way of protecting butter against oxidative damage is keeping the butter out of light and oxygen exposure. [ABSTRACT FROM AUTHOR]