Changes in Lipid Profiles of Dried Clams (Mactra chinensis Philippi and Ruditapes philippinarum) during Accelerated Storage and Prediction of Shelf Life

2018 ◽  
Vol 66 (29) ◽  
pp. 7764-7774 ◽  
Author(s):  
Hongkai Xie ◽  
Dayong Zhou ◽  
Xiaopei Hu ◽  
Zhongyuan Liu ◽  
Liang Song ◽  
...  
Keyword(s):  
Shelf Life ◽  
Ruditapes Philippinarum ◽  
Lipid Profiles ◽  
Accelerated Storage ◽  
Mactra Chinensis

Shelf life prediction and changes in lipid profiles of dried shrimp (Penaeus vannamei) during accelerated storage

2019 ◽  
Vol 297 ◽  
pp. 124951 ◽  
Author(s):  
Deyang Li ◽  
Hongkai Xie ◽  
Zhongyuan Liu ◽  
Ao Li ◽  
Jiaxuan Li ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Prediction ◽  
Lipid Profiles ◽  
Penaeus Vannamei ◽  
Accelerated Storage ◽  
Shelf Life Prediction

Application of the sensory evaluation method when using the accelerated storage technique

2021 ◽  
pp. 15-17
Author(s):  
Елена Анатольевна Юрова ◽  
Татьяна Викторовна Кобзева
Keyword(s):  
Shelf Life ◽  
Evaluation Method ◽  
Main Task ◽  
Long Term Storage ◽  
Organoleptic Characteristics ◽  
Accelerated Storage ◽  
Shelf Stable

Основной задачей для обеспечения качества функциональных продуктов длительного хранения является наличие методов оценки срока годности, применение которых позволит оценить не только качество продукта, но и его функциональные свойства на протяжении всего срока годности продукта. В настоящее время установлена возможность разработки методики ускоренного хранения для функциональных продуктов на молочной основе длительного хранения с применением метода ASLT и математического моделирования, исходя из имеющихся наработанных статистических данных по показателям окислительной порчи, содержанию свободных аминокислот и параметрам оценки продуктов гидролиза белка. В данной работе приведена оценка роли органолептического анализа при подтверждении срока годности продукции, рассмотрены основные процессы, влияющие на изменение органолептических характеристик при хранении. По результатам выполненной работы даны рекомендации по использованию метода органолептической оценки применительно к функциональным продуктам на молочной основе при использовании методики ускоренного хранения. The main task for ensuring the quality of functional shelf-stable products is the availability of methods for assessing the shelf life, the use of which will allow not only assessing the quality of the product, but also its functional properties throughout the entire shelf life of the product. Currently, the possibility of developing a method of accelerated storage for functional milk-based products for long-term storage using the ASLT method and mathematical modeling has been established, based on the available accumulated statistical data on indicators of oxidative spoilage, the content of free amino acids and parameters for evaluating protein hydrolysis products. This work evaluates the role of organoleptic analysis in confirming the shelf life of products, considers the main processes that affect the change in organoleptic characteristics during storage. Based on the results of the work performed, recommendations were given on the use of the method of organoleptic assessment in relation to functional milk-based products when using the accelerated storage method.

Sensory shelf-life predictions by survival analysis accelerated storage models

2006 ◽  
Vol 17 (6) ◽  
pp. 468-473 ◽  
Author(s):  
Guillermo Hough ◽  
Lorena Garitta ◽  
Guadalupe Gómez
Keyword(s):  
Survival Analysis ◽  
Shelf Life ◽  
Accelerated Storage ◽  
Life Predictions

scholarly journals Effects of mangrove apple (Sonneratia caseolaris) fruit extract on oxidative stability of palm olein under accelerated storage

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 461-470
Author(s):  
M.H. Yoong ◽  
T.M. Tengku Rozaina
Keyword(s):  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Palm Olein ◽  
Unsaturated Fatty Acids ◽  
Control Sample ◽  
Flavonoid Compound ◽  
Total Phenolic ◽  
Fruit Extract ◽  
Accelerated Storage

Palm olein is commonly used in cooking and food processing, however, it is susceptible to oxidation due to its high unsaturated fatty acids content. An antioxidant is added to the oil by oil manufacturer to inhibit lipid oxidation and increase the shelf life of the oil. However, most of the antioxidants are synthetic antioxidants that may not be safe for consumption and decomposed at high temperature during frying or processing. In this study, the antioxidant properties of mangrove apple fruit extract (MAFE), as well as the oxidative stability of palm olein with and without MAFE, were investigated. Palm olein added with MAFE (100 and 200 ppm) and without MAFE were kept at 65°C in an oven for 24 days under accelerated storage. The results showed that MAFE contained high total flavonoid compound (26.06±0.30 mg QCE/g extract) and total phenolic compound (12.21±1.31 mg GAE/g extract). The IC50 values of antioxidant activities of MAFE calculated by DPPH and ABTS•+ were 31.16±0.76 µg/mL and 97.32±3.27 µg/mL, respectively. The palm olein samples added with MAFE showed significantly lower peroxide value, p-anisidine value, TOTOX value, conjugated dienes and conjugated trienes after 24 days of storage compared to the palm olein without MAFE (control sample). The oxidative stability of palm olein added with 200 ppm MAFE was higher compared to the palm olein added with 100 ppm MAFE and control sample. Therefore, MAFE has the potential to be used as a source of natural antioxidant to reduce the lipid oxidation and prolong the shelf life of food products.

scholarly journals Steryl Sinapate as a New Antioxidant to Improve Rapeseed Oil Quality during Accelerated Shelf Life

Materials ◽  
2021 ◽  
Vol 14 (11) ◽  
pp. 3092
Author(s):  
Dobrochna Rabiej-Kozioł ◽  
Marek P. Krzemiński ◽  
Aleksandra Szydłowska-Czerniak
Keyword(s):  
Shelf Life ◽  
Rapeseed Oil ◽  
Oil Quality ◽  
Control Sample ◽  
Oxidative Degradation ◽  
Acid Value ◽  
Oxidation Products ◽  
Food Industries ◽  
Steryl Esters ◽  
Accelerated Storage

In recent years, steryl esters have become an attractive for the cosmetic, pharmaceutical, and food industries. Hence, the effect of exogenous antioxidant, β-sitosteryl sinapate on oxidative stability and antioxidant activity (AA) of refined rapeseed oil was evaluated by the accelerated shelf-life test. Oxidative parameters of refined rapeseed oil—peroxide value (PV), anisidine value (p-AnV), acid value (AV), and spectrophotometric indices (K232, K268)—increased during storage. However, the addition of β-sitosteryl sinapate caused a decrease of the primary and secondary oxidation products in the supplemented oils in comparison with the control sample. Moreover, oils with steryl ester had higher AA than oil without the synthetic antioxidant. The accelerated storage negatively affected the antioxidant potential of refined and enriched oils causing the AA decrease by 25–54% and 7–15%, respectively. Studies have consistently demonstrated beneficial associations between the presence of β-sitosteryl sinapate in oil samples and the inhibition of their oxidative degradation under the accelerated conditions. Additionally, the possibility of using the synchronous fluorescence (SF) spectroscopy and excitation–emission matrix (EEM) fluorescence spectroscopy for identification and observing changes in main fluorescent components present in non-supplemented and supplemented rapeseed oils during the accelerated storage was attempted.

scholarly journals Estimating the Shelf Life of Whole Muscle Bison Jerky Using Accelerated Storage Conditions

2017 ◽  
Vol 1 (2) ◽  
pp. 74-74
Author(s):  
G. Mccoy ◽  
T. Houser ◽  
S. Stroda ◽  
E. Boyle
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Accelerated Storage ◽  
Whole Muscle

scholarly journals PENENTUAN KADALUARSA PANGAN : ARTIKEL RIVIEW

2016 ◽  
Vol 2 (1) ◽  
Author(s):  
Ummi Habibah ◽  
Siti Aminah
Keyword(s):  
Shelf Life ◽  
Life Testing ◽  
Codex Alimentarius ◽  
Accelerated Storage ◽  
Storage Studies

Keterangan kadaluarsa yang dicantumkan pada kemasan produk pangan (tanggal, bulan dan tahun) sangat dirasakan manfaatnya oleh konsumen yang bukan sekedar petunjuk kesegaran dan keamanan, melainkan juga petunjuk akan batas waktu perubahan sifat-sifat fungsional dari bahan-bahan. Bentuk-bentuk keterangan kadaluarsa antara lain : manufacturing date dan pack date, sell by date, best when purchased by date dan pull date, best before dan best if used by date, use by date dan exspired date. Format penulisan yang wajib ditingkat nasional dan internasional yaitu berdasarkan UU pangan tahun 1996 dan PP No. 69 tahun 1999 (regulasi ditingkat nasional), regulasi berdasarkan CAC (Codex Alimentarius Commision), dan regulasi berdasarkan MEE (Masyarakat Ekonomi Eropa). Reaksi diteriorasi produk yang dipengaruhi oleh lamanya penyimpanan menyebabkan perubahan tekstur, flavor, warna, penampakan fisik, nilai gizi, mikrobiologis maupun makrobiologi. Perubahan mutu produk (usable quality) akan menurun dan mendekati suatu titik tertentu dimana kualitas yang diharapkan tidak dimiliki lagi selama penyimpanan dapat dilihat dari kriteria kadaluarsa yang digunakan. Penetapan umur simpan (shelf-life testing) pangan secara laboratoris menggunakan pendekatan studi Accelerated Storage Studies (ASS) atau Accelerated Shelf-life Testing (ASLT) dan Extended Storage Studies (ESS) menghasilkan tanggal, bulan dan tahun kadaluarsa. Pemodelan untuk menentukan umur simpan produk pangan berdasarkan perubahan fisik yang sensitif terhadap perubahan kadar air telah dilakukan oleh Heiss dan Eichner (1971), Rudolph (1986), Labuza (1982), dan Syarief (1986).Kata kunci : Umur simpan produk (shelf-life testing), perubahan mutu produk (usable quality), kriteria kadaluarsa produk, reaksi deteriorasi.

scholarly journals Characterization of the Lipid Oxidation Process of Robusta Green Coffee Beans and Shelf Life Prediction during Accelerated Storage

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1157 ◽  
Author(s):  
Sha Cong ◽  
Wenjiang Dong ◽  
Jianping Zhao ◽  
Rongsuo Hu ◽  
Yuzhou Long ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Shelf Life ◽  
Oxidation Process ◽  
Fatty Acid Content ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Accelerated Storage ◽  
Coffee Beans ◽  
C 50

The lipid oxidation process of Robusta green coffee beans was characterized during accelerated storage for 20 days at 40 °C, 50 °C, and 60 °C. The conventional oxidation indexes and fatty acid compositions were evaluated, and the shelf life of the green coffee beans was predicted using the Arrhenius model. The acid value, iodine value, peroxide value, total oxidation value, thiobarbituric acid reactive substances, and free fatty acid content increased throughout storage, while the moisture content, p-anisidine value, and unsaturated fatty acid content decreased, which suggests that lipid oxidation occurred during accelerated storage. The predicted shelf life of green coffee bean samples were 57.39 days, 44.44 days, and 23.12 days when stored at 40 °C, 50 °C, and 60 °C, respectively. This study provided scientific evidence of the impact of lipid oxidation on the loss of quality during the accelerated storage of green coffee beans.

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