Quality parameters and shelf-life of smoked Dalmatian dry-cured ham packed in bio-based and plastic bilayer pouches

The performance of two innovative packaging materials was investigated on two Sardinian extra-virgin olive oils (Nera di Gonnos and Bosana). In particular, a transparent plastic film loaded with a UV-blocker (packaging B) and a metallized material (packaging C) were compared each other and to brown-amber glass (packaging A). During accelerated shelf-life tests at 40 and 60 °C, the evolution of quality parameters (i.e., acidity, peroxide value, K270, and phenolic content) was monitored, together with the aromatic fingerprint evaluated by electronic nose. Packaging B resulted in the best-performing material in protecting oil from oxidation, due to its lower oxygen transmission rate (0.1 ± 0.02 cm3/m2 24 h) compared to packaging C (0.23 ± 0.04 cm3/m2 24 h). At the end of storage, phenolic reduction was on average 25% for packaging B and 58% for packaging C, and the aromatic fingerprint was better preserved in packaging B. In addition, other factors such as the sanitary status of the olives at harvesting and the storage temperature were demonstrated to have a significant role in the shelf life of packaged extra-virgin olive oil.

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A Multi-Model Approach to Implement a Dynamic Shelf Life Criterion in Meat Supply Chains

Foods ◽

10.3390/foods10112740 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2740

Author(s):

Antonia Albrecht ◽

Maureen Mittler ◽

Martin Hebel ◽

Claudia Waldhans ◽

Ulrike Herbert ◽

...

Keyword(s):

Shelf Life ◽

Real Time ◽

Ph Value ◽

Gompertz Model ◽

Quality Parameters ◽

Viable Count ◽

Short Sales ◽

Time Dynamic ◽

Sensory Data ◽

Model Approach

The high perishability of fresh meat results in short sales and consumption periods, which can lead to high amounts of food waste, especially when a fixed best-before date is stated. Thus, the aim of this study was the development of a real-time dynamic shelf-life criterion (DSLC) for fresh pork filets based on a multi-model approach combining predictive microbiology and sensory modeling. Therefore, 647 samples of ma-packed pork loin were investigated in isothermal and non-isothermal storage trials. For the identification of the most suitable spoilage predictors, typical meat quality parameters (pH-value, color, texture, and sensory characteristics) as well as microbial contamination (total viable count, Pseudomonas spp., lactic acid bacteria, Brochothrix thermosphacta, Enterobacteriaceae) were analyzed at specific investigation points. Dynamic modeling was conducted using a combination of the modified Gompertz model (microbial data) or a linear approach (sensory data) and the Arrhenius model. Based on these models, a four-point scale grading system for the DSLC was developed to predict the product status and shelf-life as a function of temperature data in the supply chain. The applicability of the DSLC was validated in a pilot study under real chain conditions and showed an accurate real-time prediction of the product status.

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THE INFLUENCE OF THE WAXY WHEAT FLOUR ON THE CAKE`S STALING

Applied Researches in Technics Technologies and Education ◽

10.15547/artte.2018.04.012 ◽

2018 ◽

Vol 6 (4) ◽

pp. 359-362

Author(s):

Kateryna Iorgachova ◽

Olga Makarova ◽

Kateryna Khvostenko

Keyword(s):

Shelf Life ◽

Wheat Flour ◽

Starch Content ◽

Bound Water ◽

Storage Period ◽

Positive Influence ◽

Quality Parameters ◽

Moisture Loss ◽

Waxy Wheat ◽

Physico Chemical

Nowadays the use of waxy wheat in bread and pastry technologies, is gaining interest in view of extending the shelf-life of flour products, avoiding the use of additives. The obtained results shows the expediency of using waxy wheat flour, starch of which does not contain amylose, for the stabilization of the cake`s quality during its storage. The influence of the mass fraction of non-amylose wheat flour on the physico-chemical and sensory characteristics of finished products were studied. Quality parameters like moisture content, rheological characteristics of the crumb, microbial and sensory analysis of developed products were evaluated during 7 days of storage period. It is found that replacement of bakery wheat flour with traditional starch content for the waxy wheat flour has the positive influence on the cake`s staling process. These samples were characterized with lower decrease of moisture loss, less reduction of the amount of bound water in cake`s crumb and higher organoleptic quality at the end of the shelf-life without adding of synthetic improvers.

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Evaluation of the effect of essential oil addition on the quality parameters and predicted shelf life of potato yogurt

Journal of Food Protection ◽

10.4315/jfp-20-391 ◽

2021 ◽

Author(s):

Zuyan He ◽

Jia zheng ◽

Laping He ◽

Cuiqin Li ◽

Penggang Hu ◽

...

Keyword(s):

Essential Oil ◽

Prediction Model ◽

Shelf Life ◽

Prediction Models ◽

Antimicrobial Effect ◽

Quality Parameters ◽

Sensory Characteristics ◽

Main Compound ◽

Flavor Components ◽

Volatile Flavor

Potato, the third most important food crop worldwide, is rich in nutrients but low in protein. By contrast, milk is rich in protein. Yogurts produced through the cofermentation of potatoes and milk is a highly nutritious food. In addition, the quality and shelf life of yogurts are hot topics in the dairy industry. The objective of this study was to explore the effect of the addition of essential oil (EO) on the shelf life and quality of potato yogurt. The antimicrobial effects of several EOs were compared, the effect of perilla leaf EO (PLEO) content on potato yogurt was discussed, and the volatile flavor components of PLEO and PLEO potato yogurt were detected. Furthermore, the effects of storage time and temperature on the pH, microbial counts, and sensory characteristics of PLEO potato yogurt were analyzed to establish a shelf life model. Results showed that PLEO had a good antimicrobial effect and was the appropriate EO. A total of 69 compounds were detected in PLEO, with limonene being the main compound. PLEO had an effect on the pH, sensory characteristics, and viable counts of potato yogurt during storage. The best PLEO addition amount was 0.04%. PLEO had a considerable influence on volatile flavor components, and the consumer acceptance of 0.04% PLEO potato yogurt was better than that of potato yogurt without PLEO in the later stage of storage. Moreover, the shelf life of potato yogurt with PLEO was 6 days longer than that of the control yogurt. PLEO also improved the content of active terpene substances in potato yogurt. The prediction models based on pH and sensory scores at 5 °C were established as A = A 0 e 0.00323 t and A = A 0 e 0.00355 t , respectively. Comparing the accuracy factor and deviation factor of the models revealed that the sensory prediction model was more rational than the pH prediction model. Data from this study provided support to the potential industrial application and shelf life prediction of EO yogurt.

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Infusion of gingerols into candied mango enhances shelf-life by inhibiting browning and associated quality parameters during storage

Food Chemistry ◽

10.1016/j.foodchem.2020.126354 ◽

2020 ◽

Vol 316 ◽

pp. 126354 ◽

Cited By ~ 2

Author(s):

Abhishek Shukla ◽

Chandan Das ◽

Vaibhav V. Goud

Keyword(s):

Shelf Life ◽

Quality Parameters

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Evaluation of Food Safety and Quality Parameters for Shelf Life Extension of Pulsed Light Treated Strawberries

Journal of Food Science ◽

10.1111/1750-3841.14613 ◽

2019 ◽

Vol 84 (6) ◽

pp. 1494-1500 ◽

Cited By ~ 3

Author(s):

Xinang Cao ◽

Runze Huang ◽

Haiqiang Chen

Keyword(s):

Food Safety ◽

Shelf Life ◽

Quality Parameters ◽

Life Extension ◽

Pulsed Light ◽

Shelf Life Extension ◽

Food Safety And Quality

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Application of modified atmosphere packaging using silicone membrane system for shelf life extension of pomegranate (Punica granatum L.) and its effect on physico-chemical properties

Food Quality and Safety ◽

10.1093/fqsafe/fyz014 ◽

2019 ◽

Vol 3 (3) ◽

pp. 145-155

Author(s):

Shubhangi Srivastava ◽

Prashant Said

Keyword(s):

Shelf Life ◽

Modified Atmosphere Packaging ◽

Chemical Properties ◽

Membrane System ◽

Quality Parameters ◽

Soluble Solids ◽

Life Extension ◽

Modified Atmosphere ◽

Silicone Membrane ◽

Physico Chemical

Abstract Objectives The study was conducted to prolong the shelf life of freshly harvested pomegranate fruits and to find out its physiochemical properties during storage. Materials and Methods Pomegranate fruits of variety ‘Bhagawa’ were stored in 200, 300 gauge high-density polyethylene (HDPE) package, and silicone membrane modified atmospheric storage system at ambient conditions and 10°C. Gas composition inside the package, texture, color, and overall quality parameters were evaluated at these two storage temperatures. The physico-chemical properties such as total soluble solids, titratable acidity, ascorbic acid content, total, reducing, and non-reducing sugars, and physiological loss in weight (PLW) were also determined. Results In ambient storage, the shelf life of pomegranate fruit was 10 days, whereas in modified atmosphere packaging (200 gauge HDPE, 300 gauge HDPE, and silicone membrane system), the shelf life of pomegranate fruits was extended up to 60, 60, 25 days at ambient and 96, 96, 65 days at 10°C temperature, respectively. Conclusions Among the 200, 300 gauge HDPE package, and silicone membrane system treatments T1, T5, and T8, respectively, were found better with respect to all the sensory and quality parameters studied.

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Shelf-Life Prediction of Extra Virgin Olive Oils Using an Empirical Model Based on Standard Quality Tests

Journal of Chemistry ◽

10.1155/2016/6393962 ◽

2016 ◽

Vol 2016 ◽

pp. 1-7 ◽

Cited By ~ 7

Author(s):

Claudia Guillaume ◽

Leandro Ravetti

Keyword(s):

Shelf Life ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Storage Conditions ◽

Quality Parameters ◽

Virgin Olive Oils ◽

Olive Oils ◽

Standard Quality ◽

Basic Quality

Extra virgin olive oil shelf-life could be defined as the length of time under normal storage conditions within which no off-flavours or defects are developed and quality parameters such as peroxide value and specific absorbance are retained within accepted limits for this commercial category. Prediction of shelf-life is a desirable goal in the food industry. Even when extra virgin olive oil shelf-life should be one of the most important quality markers for extra virgin olive oil, it is not recognised as a legal parameter in most regulations and standards around the world. The proposed empirical formula to be evaluated in the present study is based on common quality tests with known and predictable result changes over time and influenced by different aspects of extra virgin olive oil with a meaningful influence over its shelf-life. The basic quality tests considered in the formula are Rancimat® or induction time (IND); 1,2-diacylglycerols (DAGs); pyropheophytin a (PPP); and free fatty acids (FFA). This paper reports research into the actual shelf-life of commercially packaged extra virgin olive oils versus the predicted shelf-life of those oils determined by analysing the expected deterioration curves for the three basic quality tests detailed above. Based on the proposed model, shelf-life is predicted by choosing the lowest predicted shelf-life of any of those three tests.

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Shelf-life of ‘Golden Reinders’ Apples after Ultra Low Oxygen Storage: Effect on Aroma Volatile Compounds, Standard Quality Parameters, Sensory Attributes and Acceptability

Food Science and Technology International ◽

10.1177/1082013209350351 ◽

2009 ◽

Vol 15 (5) ◽

pp. 481-493 ◽

Cited By ~ 7

Author(s):

R. Altisent ◽

G. Echeverría ◽

I. Lara ◽

M.L. López ◽

J. Graell

Keyword(s):

Shelf Life ◽

Volatile Compounds ◽

Principal Component ◽

Titratable Acidity ◽

Quality Parameters ◽

Sensory Attributes ◽

Soluble Solids ◽

Oxygen Storage ◽

Low Oxygen ◽

Maturity Stages

The aim of this work was to estimate shelf-life potential and understand quality characteristics of ‘Golden Reinders’ apples during ripening after storage under ultra low oxygen (ULO) atmosphere. Fruits, corresponding to two different maturity stages (147 and 155 dafb), were kept at 1 °C in ULO atmosphere (1 kPa O2: 1 kPa CO2) for seven months and subsequently kept at 1 °C in regular air for up to 28 days. Sub-batches were removed weekly and transferred to 20 °C, so that the shelf-life periods at room temperature were 28, 21, 14, 7, and 0 days. Fruit from both maturity stages showed firmness and soluble solids content (SSC) values above the minimum commercial requirements for this variety throughout the post-storage ripening period. However, only earlier harvested fruit maintained high levels of titratable acidity (TA). Production of aroma volatile compounds was low for shorter ripening periods, though it increased progressively as ripeness advanced. Principal component analysis showed the variables that positively influenced acceptability were: octyl acetate, hexyl octanoate, butyl propanoate, propyl pentanoate, and 6-methyl-5-hepten-2-one as aroma volatile compounds; SSC, TA, firmness, and epidermis colour (Hue) as physicochemical parameters; and sourness and sensory firmness as sensory attributes. From a general overview, the optimum shelf-life period for ‘Golden Reinders’ apples would be between 7 and 14 days for both maturity stages.

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