Question

In butter, the fishy flavor defect is due to the decomposition of

• A. \(\alpha\)-lactalbumin
• B. \(\beta\)-lactoglobulin
• C. casein
• D. lecithin

Answer 1

The Correct Option is D

The question asks about the cause of the fishy flavor defect in butter. Let's analyze the options given:

1. \(\alpha\)-lactalbumin: This is a protein found in milk and a major component of the whey protein. It does not typically contribute to a fishy taste in butter.
2. \(\beta\)-lactoglobulin: Another whey protein in milk. Similar to \(\alpha\)-lactalbumin, it does not cause the fishy flavor in butter.
3. Casein: The primary group of proteins found in milk that forms the basis of curd. It is not associated with a fishy defect in butter.
4. Lecithin: A fatty substance that can decompose into other compounds, leading to off-flavors, including a fishy defect in butter.

The decomposition of lecithin can result in compounds that emit a fishy odor, which is why lecithin is regarded as the cause of the fishy flavor defect in butter.

Therefore, the correct answer is lecithin.