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Butter is susceptible to chemical and biological degradation. Hydrogen (H 2) and nitrogen (N 2) gases and BHT were incorporated into the butter, packaged into polyethylene laminated aluminum bags, and stored at 4 °C for 90 days. The microbial counts, peroxide value (PV), titratable acidity (TA), acidity degree value (ADV), and conjugated dienes and trienes (CD and CT) were examined. The samples' color and biogenic amines, amino acids, and volatile profiles were analyzed. At the end of storage, microorganisms grew slower in the H 2 samples than in the other groups. The highest values of fat deterioration were determined for the control, while the lowest values were for the H 2 - and BHT-incorporated samples. All biogenic amines (BAs) showed the highest values in the control, while the lowest ones were observed in the BHT samples, followed by H 2 and N 2. H 2 incorporation into butter limited the spoilage microorganism growth, improved the color, restricted the formation of BAs (44–61%), increased the levels of some amino acids (Met and Lys), and didn't give an off-flavor. The physicochemical results showed that H 2 extended the shelf life of butter by 30 days. H 2 incorporation can help the dairy industry extend shelf life and maintain the product's quality and safety. • Incorporation of H 2 into butter preserved the color (yellowness) during cold storage • Incorporation of H 2 increased the chemical and microbial stability during cold storage • Incorporation of H 2 into butter restricted the formation of biogenic amines by 44–61% • Incorporation of H 2 into butter prevented the undesirable volatile compound formation • Incorporation of H 2 into butter extended the shelf life by about 30 days [ABSTRACT FROM AUTHOR]

The impact of hydrogen (H 2) producing magnesium (Mg) incorporation into minced beef meat (MBM) on the quality and safety of the product was investigated. The H 2 -producing Mg (H2-P-Mg)-incorporated MBMs were vacuumed (VP) and stored at 4 °C for 12 days. Other MBMs were vacuumed and gassed with H 2 or N 2. At the end of storage, the lowest browning index values were for H 2 and H2-P-Mg samples. H2- P Mg and VP methods generally decreased the counts of mesophilic and psychrotrophic bacteria and yeast molds and restricted the formation of thiobarbituric acid reactive substances and biogenic amines. Heat mapping, PCA, and multivariate analysis methods confirmed chemical analysis results. The volatile compounds were at their highest levels in the control samples at the end of storage, followed by H 2 , N 2 , H2-P-Mg, and VP samples. Using the H2-P-Mg method in MBM preparation could protect the quality characteristics and safety of the product during cold storage. • H 2 -P-Mg controlled the microbial growth of minced beef meat (MBM). • H 2 -P-Mg restricted the formation of thiobarbituric acid reactive substances. • H 2 -P-Mg restricted the formation of biogenic amines. • H 2 -P-Mg restricted the formation of the off-volatile compounds. • H 2 -P-Mg method protected the whole quality of MBM. [ABSTRACT FROM AUTHOR]