Improving the microbial quality and sensory properties of pasteurized sweet cream butter during refrigerated storage using chia seed ethanolic extract

Abstract Butter is a perishable food, and its microbial deterioration occurs in refrigeration conditions, leading to a reduction in shelf life and a loss of sensory properties. This study aimed to investigate the effect of chia seed extract (CSE) on the microbial and sensory properties of pasteurized sweet cream butter at 2°C. Ethanolic extract of chia seeds was prepared and added to the butter samples in concentrations of 0.05%, 0.1%, 0.25%, and 0.5% (v/w), and its effects on microbiological and sensory quality were evaluated at 15‐day intervals during 60‐day refrigerated storage. The results indicated that the addition of 0.25% and 0.5% CSE to butter treatments decreased total viable counts by 0.25–0.6 log CFU/g, total psychrotrophic counts by 1–1.5 log CFU/g, and coliform counts by 3–4 log CFU/g compared to the control sample on days 45 and 60 of storage. Moreover, concentrations of 0.1%–0.5% CSE reduced mold and yeast counts by 1.5–2.6 log CFU/g on days 30–60 of storage compared to the control sample. Escherichia coli and Staphylococcus aureus were not detected in any samples during storage. CSE had a significant effect on the sensory properties (except for aroma) of the butter samples during the 60‐day storage. The best color, flavor, and overall acceptance scores were assigned to the treatments containing 0.1%–0.5% CSE compared to the control sample. It could be concluded that adding 0.1% and 0.25% CSE to refrigerated and pasteurized butter can retard microbial spoilage and improve its sensory properties at the same time.