Abstract
The shelf life of (canned) stuffed grape leaves (SGL) was determined by conducting accelerated shelf life tests. The changes in color, texture, hydrolytic rancidity, and p-anisidine values of the canned SGL stored at 25οC, 35οC, and 45οC were evaluated. The changes in L* and p-anisidine values were fitted best to zero-order kinetics, while the changes in Hue and hydrolytic rancidity values fitted the first-order kinetics. The changes in the textural properties of the canned SGL samples did not follow any chemical kinetic model. A significant decrease was observed in hardness and chewiness values of the canned SGL samples stored at 35 °C and 45 °C during the storage period. Adhesiveness was decreased only in the canned SGL samples stored at 35 °C. The activation energies of the changes in L*, Hue, hydrolytic rancidity, and p-anisidine values were determined to be 36.85 kJ/mol, 29.18 kJ/mol, 34.12 kJ/mol, and 50.81 kJ/mol, respectively. The p-anisidine value was selected as a critical quality parameter for the modeling of shelf life. The shelf life of the canned SGL at the storage temperature of 25οC was calculated up to 223.33 days considering critical p-anisidine values as 20. Further shelf-life studies that consider taste and flavor related properties of canned SGL are required to determine the sensory shelf life of canned SGL.
Published Version
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