Chemical, microbial, and sensory characteristics of traditional cow ghee as affected by modified atmospheric packaging

Ghee is a stable product made from cow butter and obtained by clarifying butter after heat treatment to extend the shelf life of butter. It is commonly used in traditional foods due to its desired sensory characteristics. However, it can undergo spoilage during storage due to chemical and microbial action. Therefore, to address this issue, this study aimed to evaluate the effect of Modified Atmosphere Packaging (MAP) with [MAP1 (10 +/- 5%O2 and 50 +/- 5%CO2), MAP2 (5 +/- 5%O2 and 75 +/- 5%CO2), MAP3 (95 +/- 5%CO2) and ambient air (21%O2, 0.03% CO2 and 78%N2)] on traditional cow Ghee's chemical, microbial, and sensory characteristics over 12 months of storage. The study found significant differences in chemical parameters for different MAP conditions. Microbial parameters increased, but yeast, mold, and coliform were undetected. Sensory parameters decreased over time. Ghee packed with high CO2 concentration-maintained quality and shelf stability for 12 months. Strong positive correlations were found among chemical and microbial attributes. However, strong negative correlations were found between chemical properties with sensory properties. The study recommends using MAP3 (95 +/- 5% CO2) for better storage quality and shelf stability. These findings provide valuable insights into extending the shelf life of traditional cow Ghee, which can benefit both the food industry and consumers.