Physicochemical Properties of Commercial Mish as Affected by Storage Time after Production at Khartoum, Sudan

Abstract

This study aimed to evaluate and compare the effect of storage period on the chemical composition of mish produced commercially by three different companies of dairy products; C1, C2 and C3. Thirty samples of mish at day 2 and day 20 after their production were randomly collected from groceries and were subjected to the analysis of their fat, protein, total solids, ash, acidity, and pH contents. The result showed highly significant (P<0.001) variations on the composition of mish samples produced by the different companies. The overall means of protein, fat, total solids, ash, acidity and pH revealed 8.08±0.138.08, 5.05±0.195.05, 20.91±0.27, 1.917±0.09, 2.015±0.08% and 3.82±0.14, respectively. The protein and fat content revealed highly significant (P<0.001) reduction for mish samples examined at day 20 (7.61 and 4.57%, respectively) compared to those examined at day 2 (8.55 and 5.53%, respectively). However, the total solids value increased during the storage period significantly (P<0.01), while, the ash content showed non-significant (P>0.05) differences values during the storage. The acidity of the mish samples showed highly significant (P<0.001) increase, while the pH content showed highly significant (P<0.001) decrease from day 2 to day 20. It can be concluded that the composition of mish from different companies varied with the storage time. It might be due to the raw material and method used in preparation of mish. Hence standards should be set and monitoring has to be implemented in order to have a uniform and safe product.