Fishy flavour in dairy products: I. General studies on fishy butterfat-Reference-Cited by-同舟云学术

Fishy flavour in dairy products: I. General studies on fishy butterfat

Published:1960-06 Issue:2 Volume:27 Page:205-209
ISSN:0022-0299
Container-title:Journal of Dairy Research
language:en
Short-container-title:Journal of Dairy Research

Author:

Pont E. G.,Forss D. A.,Dunstone E. A.,Gunnis L. F.

Abstract

SummaryA distinct fish-oil or cod-liver-oil flavour appeared after storage in commercial butterfat containing, as an antioxidant, nordihydroguaiaretic acid (NDGA) and citric acid dissolved in propylene glycol. The fishy condition was reproducible in the laboratory by the combined effect of NDGA with either citric or lactic acids. The acids alone in butterfat gave oily and rather less clearly defined fishy flavours after storage.

Publisher

Cambridge University Press (CUP)

Subject

Animal Science and Zoology,General Medicine,Food Science

Reference11 articles.

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3. 124. The Metabolism of Betaine and Allied Tertiary Nitrogenous Bases in the Ruminant

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