تقييم مؤشرات الأكسدة والخواص الحسية للسمن الليبي المعبأ (بالعُكّة) مقارنةً بالسمن المعبأ بالزجاج مع وبدون إضافة رب الخروب خلال فترة التخزين.

حنان محمود  صالح; عبدالرسول عوض  بوسلطان; مبروكة ميلاد  موسي; هدى بالحسن  أمراجع

doi:10.54172/f9na3m65

Authors

Hanan Mahmoud salhe Department of Therapeutic Nutrition Technology/ Higher Institute of Science and Technology/ Sousse/ Libya Author
Abdulrasool Awad BoSultan Food Science and Technology Department / Faculty of Agriculture / Omar Al-Mukhtar University /Libya Author
Mabruka Milad Mwsaa Food Science and Technology Department / Faculty of Agriculture / Omar Al-Mukhtar University /Libya Author
Huda Amrajaa Bilhasan Food Science and Technology Department / Faculty of Agriculture / Omar Al-Mukhtar University /Libya Author

DOI:

https://doi.org/10.54172/f9na3m65

Keywords:

Ghee Peroxide number, Sensory properties, Peroxid number, sensory properties

Abstract

This study aims to evaluate the oxidation indicators and sensory properties of Libyan samn packaged traditionally in Al- ‘Ukkah, and compare it with samn packaged in glass with added carob rub, as well as samn packaged in glass without additives, over a four-month storage period. Acidity, peroxide value, and 2-thiobarbutic acid value were measured, the results revealed significant differences in acidity (P≤0.05), with a gradual increase observed in all treatments throughout storage. By the end of the period, acidity values reached 0.70, 0.64, and 0.49 mg KOH/kg fat for samn packaged in Al- ‘Ukkah, samn packaged in glass with added carob rub, and samn packaged in glass without additives, respectively. Peroxide values also showed significant differences, with the lowest rate of primary oxidation found in samn packaged in Al- ‘Ukkah, followed by samn packaged in glass with added carob rub, then samn packaged in glass without additives, recording 0.166, 0.213, and 0.190 meq O₂/kg fat, respectively. TBA values demonstrated significant variations on days 105 and 120 of storage, with values ranging from 0.012 to 0.183 (MDA/kg fat) for the development of Samn stored in Al- ‘Ukkah Overall, oxidation levels across treatments remained below the maximum allowable limits for animal ghee. Sensory evaluation) color, flavor, aroma, and overall acceptability (was conducted using a preference test at monthly intervals. Results indicated that samn packaged in Al- ‘Ukkah received the highest sensory scores throughout storage, followed by samn with carob rub, while samn packaged in glass without additives showed the lowest acceptability.

Author Biographies

Abdulrasool Awad BoSultan, Food Science and Technology Department / Faculty of Agriculture / Omar Al-Mukhtar University /Libya

علوم وتقنية الاغذية/ أستاذ مشارك
Mabruka Milad Mwsaa, Food Science and Technology Department / Faculty of Agriculture / Omar Al-Mukhtar University /Libya

علوم وتقنية الاغذية/ أستاذ مشارك
Huda Amrajaa Bilhasan, Food Science and Technology Department / Faculty of Agriculture / Omar Al-Mukhtar University /Libya

علوم وتقنية الاغذية/ محاضر مساعد

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