Shelf-life dating of shelf-stable strawberry juice based on survival analysis of consumer acceptance information.
- Autores: Carolien Buvé, Tine Van Bedts, Annelien Haenen, Biniam Kebede, Roel Braekers, Marc Hendrickx, Ann Van Loey, Tara Grauwet
- Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 98, Nº 9, 2018, págs. 3437-3445
- Idioma: inglés
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Resumen
Accurate shelf-life dating of food products is crucial for consumers and industries. Therefore, in this study we applied a science-based approach for shelf-life assessment, including accelerated shelf-life testing (ASLT), acceptability testing and the screening of analytical attributes for fast shelf-life predictions. Shelf-stable strawberry juice was selected as a case study.; Results: Ambient storage (20 °C) had no effect on the aroma-based acceptance of strawberry juice. The colour-based acceptability decreased during storage under ambient and accelerated (28-42 °C) conditions. The application of survival analysis showed that the colour-based shelf-life was reached in the early stages of storage (≤11 weeks) and that the shelf-life was shortened at higher temperatures. None of the selected attributes (a* and ΔE* value, anthocyanin and ascorbic acid content) is an ideal analytical marker for shelf-life predictions in the investigated temperature range (20-42 °C). Nevertheless, an overall analytical cut-off value over the whole temperature range can be selected.; Conclusions: Colour changes of strawberry juice during storage are shelf-life limiting. Combining ASLT with acceptability testing allowed to gain faster insight into the change in colour-based acceptability and to perform shelf-life predictions relying on scientific data. An analytical marker is a convenient tool for shelf-life predictions in the context of ASLT. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.
