Shelf‐life determination of an egg‐based cake, relating sensory attributes microbiological characteristics and physico‐chemical properties

Abstract

SummaryThe study of sensory, microbiological and physical–chemical properties are important in local products where the level of inspection and quality control are low. The present study aimed to determine the shelf‐life of an egg‐based moist cake, relating sensory, microbiological and physical–chemical properties. Slices of Cavacas de Resende were collected, stored at two different temperatures (7 and 22 °C) and analysed over time (0, 6 h, 1, 2, 4, 7 and 10 days). Salmonella, Bacillus cereus, Listeria monocytogenes and Escherichia coli, were not detected. On 10 days of storage at 22 °C results were above the allowed limit for Staphylococcus aureus. The counts of mesophiles, moulds and yeasts exceeded the allowed limits in the last days of storage at 22 °C. Most of sensory variables presented a positive and highly significant correlation with freshness, with emphasis to brightness (crust and batter), moist, softness and succulence. Hardness and fracturability (both instrumental) showed a highly significant correlation with sensory freshness. Loss of moisture and mould development were main factors for product quality decrease. Better conservation of the product was achieved at 7 °C with a shelf‐life limit of 7 days. At 22 °C, it is recommended to consume the product in 3 days.