The lipolytic activity of Pseudomonas fluorescens Biotech 1123 in commercially available salted butter under refrigerated conditions and its relation to product quality deterioration

Date

6-2016

Degree

Bachelor of Science in Food Technology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Lotis E. Mopera

Abstract

Butter is usually stored under refrigerated conditions for preservation. It is susceptible to oxidation and lipolysis due to its very high fat content which leads to the production of off odors and flavors upon prolonged storage. This study aimed to identify the extent of lipolytic spoilage of Pseudomonas fluorescens BIOTECH 1123 in commercially available salted butter. Butter was stored for 15 days and the microbiological properties (lipolytic, psychrophilic, proteolytic, coliform and yeasts and mold counts) were evaluated. The chemical attributes (peroxide value and free fatty acid and acid value) were also monitored to account for the extent of rancidity. There is no significant difference between the chemical attributes of the samples taken randomly in the four incubation periods (2, 7, 12, 15 days). The correlation between the chemical and microbial attributes was examined using the Spearman's correlation test and the results range from very weakly negative to moderately positive association among the variables compared. Sensory evaluation of the sample's odor after microbial inoculation was not significantly different. The study showed that the lipolytic capabilities of Pseudomonas fluorescens BIOTECH 1123 is weak. However, the presence of these microorganisms must not be neglected as it should be noted that the lipolytic capabilities of lipase vary widely based on the microorganism itself, even within the same species the enzyme activity and its effect on the product quality deterioration will not be the same.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2016 F61 /B32

Document Type

Thesis

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