World Applied Sciences Journal 17 (8): 951-957, 2012

ISSN 1818-4952
© IDOSI Publications, 2012

Effect of Packaging Materials on the Physico-Chemical,

Microbiological and Sensory Quality of Cooked Oggtt

Badriah Alabdulkarim, Shaista Arzoo and Maha Sharaf Eldin Osman

Department of Food and Nutrition Sciences, King Saud University,

P.O. Box: 22452, Riyadh-11495, Kingdom of Saudi Arabia

Abstract: Oggtt is a dried fermented dairy product made from goat, camel or sheep milk by Bedouins in the
Arabian Peninsula. This study, investigated the effects of packaging materials on the quality characteristics
of cooked oggtt. Cooked oggtt was packaged in low density polyethylene (LDPE), high density polyethylene
(HDPE) and polyethylene tetrapthalate (PET). Samples were analyzed for changes in physicochemical (moisture
content, pH, titratable acidity (% lactic acid) microbiological (total viable bacteria count, lactic acid bacteria
count, coliform bacteria count and yeast and mold count) and sensory qualities (appearance, taste, flavor,
overall acceptability) at 20 days interval during storage period at-10°C. Packaging significantly (p 0.05) affected
the moisture content, titratable acidity, microbiological and sensory qualities of cooked oggtt during storage.
The pH and all sensory attributes (appearance, flavor, taste and overall acceptability) significantly (p 0.05)
decreased during storage period. However, moisture content, titratable acidity (%), total viable bacteria count,
lactic acid bacteria count and yeast and mold count significantly (p 0.05) increased during storage. The
samples packaged in PET were more acceptable than those in other packaging materials.

Key words: Oggtt Packaging materials Storage period Hedonic scale Fermentation

INTRODUCTION
Oggtt is a dried fermented milk product made from
goat, camel or sheep milk by Bedouins in the Arabian
Peninsula [1, 2]. It is widely used in Jordan, Syria, Egypt,
Northern Saudi Arabia and western part of Iraq [3]. The
traditional production of oggtt is still of village
technology level and standardized protocol is not
available. Fermentation and churning of fermented milk
are the two basic steps involved in the production of
oggtt. Fermentation is generally carried out in Korga’ah
(a bag made of goat hide) and Su’on (Shakwah) is used
for churning of fermented milk [4]. The two most common
types of oggtt are cooked oggtt and salted oggtt.
Buttermilk from churned fermented milk is left to heat
on fire with continuous stirring until it thickens to
prepare cooked oggtt but no heat is applied for the
preparation of salted oggtt. Concentrated milk is
shaped into flat rolls and dried in sun [2, 5]. Cooked
oggtt is yellowish white in colour, irregular in shapes
with finger line on one side and flat on other side while
salted oggtt does not have finger lines on either side. It
is known for its pleasant organoleptic properties, its
high protein and calcium content and its low fat
content [6]. Many studies are available on the
composition of oggtt [1, 2, 5]. So far studies were carried
out with regard to quality characteristics of oggtt [5].
However, no studies are being focussed on the effect
of packaging materials on the quality characteristics of
oggtt during storage. Post process handling such as
dispersal on the floor, displaying in open bowls at
vending points creates the importance of its packaging.
Since food eaten has direct influence on health, so
safety of food from pathogenic microorganisms is very
important [7]. Good packaging protects the food
products from physical, microbiological and chemically
induced changes. It is a mean of providing the correct
environmental conditions for food. The choice of
materials for packaging depends on the nature of the
product, the storage and handling conditions
(temperature, humidity, risk of physical deterioration)
and various other factors [8]. This study was designed
to investigate the effect of packaging materials on
physicochemical, microbiological and sensory qualities of
cooked oggtt during storage with the objective to
enhance shelf life.

Corresponding Author: Shaista Arzoo, Department of Food and Nutrition Sciences, King Saud University,
P.O. Box: 22452, Riyadh-11495, Kingdom of Saudi Arabia.
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 World Appl. Sci. J., 17 (8): 951-957, 2012
MATERIALS AND METHODS
Raw Materials: Cooked oggtt (prepared from goat milk)
and packaging materials (low density polyethylene
(LDPE), high density polyethylene (HDPE) and
polyethylene tetrapthalate (PET)) were purchased from
local market (Saudi Arabia).
Packaging of Cooked Oggtt: Oggtt was aseptically
weighed (150gm/pack) and packaged in selected
packaging materials (LDPE, HDPE and PET). Prior to
packaging, all packaging materials were sterilized with the
aid of ultra violet sterilizer (Liangliang, China). All packs
were sealed with sealing machine (Double Leopards,
Taiwan).
Analysis: Samples of oggtt were drawn at regular
intervals and analyzed for physico chemical (moisture, pH,
acidity), microbiological (total viable bacteria count,
lactic acid bacteria count, coliform bacteria count and
yeast and mold count) and sensory properties
(appearance, taste, flavor and overall acceptability).
Samples were transferred to a grinder (Philips, Brazil),
ground thoroughly to obtain a uniformly mixed sample
and then used for various physicochemical analyses.
For microbiological analysis the packs containing samples
were opened aseptically under sterile conditions. After
analyzing the products on day 0, the remaining cooked
oggtt were stored for 60 days at-10°C for subsequent
analysis on every 20 days of storage.
Chemical Analysis
pH: Ten grams of sample was thoroughly homogenized
with 70 ml distilled water in a blender jar (Philips, Brazil) at
high speed for 2 minute and homogenate was used to
determine the pH. The pH meter (Mettler Toledo, MP 220,
Switzerland) was calibrated with standard buffers 4, 7
(BDH Laboratory, England).
Titratable Acidity: Acidity of the cooked oggtt was
determined according to the standard methods for
examination of dairy products [9] using
phenolphthalein (Riedel DE HAEN AG, Germany) as an
indicator. Percent acidity was calculated by using the
following expression:
Titratable acidity (%) = 0.0090 x volume of NaOH used x
100/weight of the sample.
952
Moisture Content: Cooked oggtt packaged in various
packaging materials were analyzed for moisture content
(Vaccum oven, Haraeus, VT 5042 EK, Germany) according
to method described by AOAC [10].
Microbiological Analysis: Samples were examined
according to the method described in the standard
methods for the examination of dairy products [9]. Pour
plate technique after serial dilutions in peptone water
(0.1%w/v) was used in all tests. The first dilution was
prepared by blending 25g of sample with 225 ml of 0.1%
sterile peptone water and further dilutions were made
according to the need. Duplicate plates were used for
each dilution.
Standard Plate Count (SPC): Total viable bacteria count
of samples were determined on plate count agar
(PCA Oxoid, England) after incubation at 32°C (±2°C) for
48 hours according to the standard method for
examination of dairy products.
Lactic Acid Bacteria Count (LAB): LAB was determined
on MRS agar (MRS Oxoid, England) after incubation at
32°C (±2°C) for 24 hours.
Coliform Bacteria Count: Mac Conkey agar (Alpha
Chemika, India) medium was used for the determination
of coliform bacteria count after incubation at 32°C (±2°C)
for 48 hours.
Yeast and Mould Count: Number of yeasts and moulds
were enumerated on potato dextrose agar (Scharlau
Chemie, Spain), with chloromphenicol (Fluka biochemika,
Switzerland). The plates were incubated at 25°C (±2°C)
for 5 days.
Sensory Evaluation: The samples were evaluated for
sensory parameters such as appearance, flavor, taste and
overall acceptability. Cooked oggtt packaged in three
packaging materials were transferred to clean bowls and
served to panel of judges. Semi-trained panel of 5 judges
of different ages were asked to rate the acceptability of
the product on 9 point hedonic scale in which score of 1
indicated dislike extremely and score of 9 indicated like
extremely [11]. This test was used to measure the
acceptability of consumers for cooked oggtt.
Statistical Analysis: The data obtained was subjected to
statistical analysis by conducting analysis of variance
(ANOVA), using SPSS (version 9). Significance
 World Appl. Sci. J., 17 (8): 951-957, 2012

differences of means were compared using Duncan’s PET and statistically significant difference was found in
multiple range tests and each data in table was presented all three treatments of packaging materials. Coliform
as average of replicates ± SD. bacteria were not detected in cooked oggtt during storage
period. Yeast and Mold counts were in the order HDPE >
RESULTS LDPE > PET.

Effect of Different Packaging Materials (LDPE, HDPE
and PET) on Chemical and Microbiological
Characteristics of Cooked Oggtt: The statistical mean for
effect of different packaging materials (LDPE, HDPE
and PET) on chemical and microbiological characteristics
of cooked oggtt at interval of 20 days is presented in
Table 1. All the treatments of packaging materials
(LDPE, HDPE, PET) were significantly affected with
respect to moisture (%), acidity (%lactic acid), total viable
bacteria count (SPC), lactic acid bacteria count (LAB),
coliform bacteria count and yeast and mold count while
pH were found to be non significant. The moisture
content for treatments (packaging materials) was found to
be significantly (p 0.05) highest for HDPE followed by
LDPE and PET. No significant (p 0.05) differences were
noticed in the pH for treatments of packaging materials,
which were in the order PET > HDPE> LDPE. Significant
(p 0.05) effects of packaging materials were found on the
acidity (%lactic acid) of cooked oggtt. Difference in mean
was significant (p 0.05) between LDPE and HDPE and
LDPE and PET, while it was insignificant (p 0.05) between
HDPE and PET. Total viable bacteria count was in the
order LDPE > HDPE > PET. Similarly increase in LAB
count was also found to be in the order LDPE > HDPE >
Effect of Storage on Chemical and Microbiological
Characteristics of Cooked Oggtt: The statistical mean for
effect of storage on chemical and microbiological
characteristics of cooked oggtt is presented in Table 2.
During storage period, the moisture content was constant
for 20 days and after that significant (p 0.05) increase in
moisture content was noticed at the end of storage period.
Statistically significant (p 0.05) decrease in pH at the end
of storage was observed although it was not gradual.
During storage, also, significant (p 0.05) increase in
acidity (% lactic acid) was observed. Steady but gradual
increase was observed for total viable bacteria and LAB
count in all samples throughout the storage period.
Increase in bacteria count (total viable bacteria and LAB)
was insignificant (p 0.05) up to 20 days and thereafter
significantly (p 0.05) increased as compared to zero time
but statistically insignificant between 40 th and 60 th days.
Gradual increase was observed in yeast and mold count
but this increase was insignificant (p 0.05) up to 40 days
and after that slightly significant (p 0.05) increase
was observed. In addition the mean values of yeast
and mold counts were slightly higher than mean value of
total viable bacteria count at the end of the storage
period.

Table 1: Effect of different packaging materials on chemical and microbiological characteristics of cooked oggtt stored at-10°C for 60 days
Chemical analysis Microbiological characteristics
-------------------------------------------------------------------------------------------- ---------------------------------------------------------------------------
Acidity Coliform Yeast and
Treatments Moisture (%) pH (% Lactic acid) SPC (log10 cfu/g) LAB (log10cfu/g) bacteria (log10cfu/g) mold (log 10cfu/g)
LDPE 7.38ab±0.4120 4.79a±0.1891 0.519a±0.8685 3.918b±1.4708 3.314 a±1.2384 N.D 3.770 ab±0.4392
HDPE 7.91b±0.5433 4.82a±0.1387 0.489b±1.3531 3.401ab±1.2963 3.290ab±1.3758 N.D 4.102 b±0.7441
PET 7.27a±0.4624 4.83a±0.8220 0.482b±0.2160 2.757a±0.8101 2.556 b±0.8422 N.D 3.538 a±0.3284
SPC-Standard plate count, LAB-Lactic acid bacteria, N.D-Not detected, LDPE-Low density polyethylene, HDPE-High density polyethylene, PET-Polyethylene
tetrapthalate, Data are mean ± S.D of three replicates, Mean values having different superscripts letters in columns are significantly different (p 0.05)

Table 2: Effect of storage on chemical and microbiological characteristics of cooked oggtt stored at-10°C for 60 days
Chemical analysis Microbiological analysis
------------------------------------------------------------------------------------------------- ----------------------------------------------------------------------------
Storage Acidity Coliform Yeast and
(days) Moisture (%) pH (% Lactic acid) SPC (log10 cfu/g) LAB (log10 cfu/g) bacteria (log10cfu/g) mold (log10 cfu/g)
0 7.00a±0.0000 4.88b±0.0000 0.468a±0.0000 2.08a±0.0000 1.83 a±0.000 N.D 3.420 a±0.0000
20 7.00a±0.4583 4.83ab±0.1442 0.48ab±0.4851 2.67a±0.6658 2.33 a±0.4521 N.D 3.497 a±0.2517
40 7.66b±0.3729 4.90b±0.0961 0.500b±0.6455 4.20b±0.9607 3.68 b±0.6629 N.D 3.787 a±0.2517
60 8.41c±0.6413 4.65a±0.0901 0.531c±1.1890 4.49b±0.7505 4.23 b±0.6898 N.D 4.510 b±0.5730
SPC-Standard plate count, LAB-Lactic acid bacteria, N.D-Not detected, Data are mean ± S.D of three replicates, Mean values having different superscripts letters
in columns are significantly different (p 0.05)

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 World Appl. Sci. J., 17 (8): 951-957, 2012

Fig. 1: Effect of different packaging materials (LDPE, HDPE and PET) on sensory qualities of cooked oggtt stored at-10°C
for 60 days

Fig. 2: Effect of storage period (days) on sensory qualities of cooked oggtt stored at-10°C for 60 days

Effect of Different Packaging Materials (LDPE, HDPE
and PET) on the Sensory Characteristics of Cooked
Oggtt: Effect of different packaging materials (LDPE,
HDPE and PET) on the sensory characteristics of oggtt is
presented in Fig. 1. The degree of deterioration observed
in various packaging materials were in the order LDPE >
HDPE > PET.
Significant (p 0.05) gradual decline in sensory attributes
was observed during storage in all treatments. The
sensory scores decreased but remained well within
acceptable limits during storage period and among all
sensory attributes flavor received the highest score.
DISCUSSION

Effect of Storage Period on the Sensory Characteristics Moisture is a predominant constituent in many food
of Cooked Oggtt: Effect of storage period on sensory products. The moisture content is an index of water
characteristics such as appearance, taste, flavor activity [12]. In this study the mean value of moisture
associated with cooked oggtt is presented in Fig. 2. content of cooked oggtt was found to be in the range of

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 World Appl. Sci. J., 17 (8): 951-957, 2012
7% to 8.4%. This result is in line with the previous study
reported by Al-Ruqaie et al. [2]. During storage period,
increase in moisture content of cooked oggtt was
observed which may be due to the condensation of
respiratory water on the inside of packaging material. The
decrease in pH recorded in all samples of cooked oggtt at
the end of storage period may be related to the metabolic
activities of associated microbes which may have caused
the release of some organic acids and other metabolites
[13, 14]. The increase of acidity observed during storage
suggests the survival of lactic acid bacteria which
converted lactose into lactic acid and in turn increased
acidity of cooked oggtt [15, 16]. Less acidity value as
compared to previous studies might be due to heat
treatment. Lethal effect of prolong heating on lactic acid
bacteria has been also reported earlier by Al Omari et al.
[17]. In a study it has been reported that when milk was
heated to prepare domiati cheese the acidity value
decreased [18].
Microbial growth is influenced by various factors
such as pre-and post-processing treatments, physiology
of the minimal processed product and application of an
appropriate packaging [19]. The presence and increase in
the number of microflora may be attributed to the fact that
microbes continued their activities in cooked oggtt during
storage. Lactic acid bacteria are group of gram positive
bacteria and are very useful in producing fermented
foods. However sometimes under low temperature and
acidic conditions these bacteria becomes the predominant
spoilage organisms on a variety of food [20]. Total viable
bacteria count and LAB count reported in cows and
sheep’s jameed on the day of preparation was more than
the counts observed in this study [17]. Heat treatment
does not destroy all pathogenic microorganisms, but
reduces the number to a level at which they don’t
constitute a significant health hazard. In a study on two
varieties of goat cheese (plain soft and Monterey jack),
lactic acid contents increased among non frozen control
and frozen for 0, 3 and 6 months storage treatments [21].
A study revealed that gram positive staphylococci,
micrococci and streptococci are relatively resistant to
freezing, with survival exceeding 50% [22]. Estimation of
frozen yoghurt has revealed that these products typically
contain greater than 1x106 LAB, suggesting that these
organisms are capable of retaining their viability during
freezing and storage of yoghurt [23]. The difference in the
total viable bacteria count and lactic acid bacteria count
observed among the various packaging materials may be
attributed to their relative permeability to atmospheric
955
gases such as oxygen, nitrogen, carbon dioxide and water
vapor, which has been reported to affect the growth and
survival of microorganisms in packaged foods [13, 24].
Previous report shows that oxygen transfer rate and
permeability characteristics of the packaging material
evaluated to be in the order LDPE > HDPE > PET and
water vapor transmission was evaluated to be in order
HDPE > PET > LDPE [25]. From Table 1 and Table 2 it is
clear that LABs are by far the major microbial group in
cooked oggtt. Similarly, in a study on jameed, LAB was
reported to be the dominant microorganism [17]. Studies
show that LABs have ability to produce antimicrobial
compounds such as organic acids, hydrogen peroxide and
bacteriocin which prevents the growth of spoilage and
pathogenic bacteria [26]. Vyletelova et al. [27] reported
that defects were detected in milk when microbial
concentration reached 5 x 105-5 x 10 7 cfu/ml. Low pH is
not suitable for the growth of coliform bacteria which may
be attributed to the absence of coliform bacteria in the
cooked oggtt. The mean values of fungal counts were
higher than mean value of total viable bacteria count at
the end of the storage period which may be due to
inability of permeated gas to escape. Low pH is the other
factor which is considered promising to growth of yeasts
and molds [28, 29].
A gradual decline in sensory attributes was observed
during storage in all treatments. These changes observed
in organoleptic quality of cooked oggtt in different
packaging materials may be associated with the level of
protection offered by the packaging materials such as
permeability, absorption or migration properties of
packaging materials and microbial action [13, 24, 30].
Among all sensory attributes flavor received the highest
score which might be due to the use of natural korga’ah
and suon with their microflora and natural spontaneous
mixed fermentation, sun drying, aging etc [31].
CONCLUSION
Oggtt is a traditional dairy product produced mostly
by primitive method in Arabian Peninsula. The aim of the
study was to investigate the effect of different packaging
materials on the quality characteristics of cooked oggtt.
The primary purpose of food packaging must continue to
be maintaining the safety, wholesomeness and quality of
food. The results clearly demonstrated that packaging
could significantly influence the physicochemical,
microbiological and sensory qualities of cooked oggtt and
if it is prepared and stored in hygienic conditions the
 World Appl. Sci. J., 17 (8): 951-957, 2012
product would not have a risk to human health. The
samples packaged in PET showed highest protection level
and it is considered to be the best packaging material for
cooked oggtt. This study will be helpful in the handling
and storage of cooked oggtt.
ACKNOWLEDGEMENT
This research project was supported by a grant from
the research centre of the centre for Female Scientific and
Medical Colleges in the King Saud University.
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