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COMPARATIVE EVALUATION OF GHEE IN TIN AND POLYETHYLENE PACKAGES DURING STORAGE
Author(s) -
CHAUHAN P.,
WADHWA B.K.
Publication year - 1987
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1987.tb00033.x
Subject(s) - polyethylene , tin , food science , peroxide value , flavor , chemistry , shelf life , organic chemistry
Ghee samples were packaged in tin and polyethylene packages and stored at 37°C for 195 days. Samples were analyzed every other week for five traits viz. free fatty acids (FFA) level, peroxide value (PV), total carbonyl content (TCC), moisture content (MC) and flavor score (FS). Ghee packaged in tin had higher average FFA, PV, TCC and MC as compared to ghee packaged in polyethylene. In contrast to results of various chemical parameters, ghee in tin packages had a higher average level of FS as compared to ghee packaged in polyethylene. However, differences in FS became almost negligible at the end of the storage period. Though a strong recommendation can not be made, yet keeping in view the results of chemical parameters, negligible flavor differences at the end of the storage period, involvement of low cost and easy handling, polyethylene packages should be preferred to tin packages for storage of ghee.