Storage stability of sheep Samneh packaged in traditional and modern packaging materials

Samneh (Ghee, Anhydrous butter fat) was prepared from sheep butter, and packed in white glass jars, polyethylene jars, tin cans, and clay pots. Duplicates of each sample were stored under light, and dark storage conditions for a period of 30 weeks. Samples were drawn at 5‐week intervals and evaluated for the development of oxidative (peroxide value, PV), and hydrolytic (free fatty acid, FFA) types of rancidity. Results demonstrated that both storage time, and type of package have highly significant (P≤0.01) effects on the development of the two types of rancidity. They also showed that rancidity developed in the glass packed Samneh samples at higher rates than Samneh packed in other types of containers, especially under light storage conditions. The differences were less pronounced when Samneh was stored in the dark. Clay pots proved to be best packaging material for the storage of this product.

Key words:

• Sheep
• Samneh
• ghee
• anhydrous butter fat
• rancidity
• storage stability
• packaging