Fishy flavour in dairy products: I. General studies on fishy butterfat
- 1 June 1960
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 27 (2) , 205-209
- https://doi.org/10.1017/s002202990001027x
Abstract
Summary: A 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.Keywords
This publication has 3 references indexed in Scilit:
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