Abstract
The aim of this research was to estimate sensory shelf life of huacariz and cefop mantecoso cheese, vacuum packaging: cefop and packaging to the atmospheric pressure: huacariz; brands marketed in Cajamarca, using accelerated shelf life testing. For this purpose, huacariz cheese was stored at 20, 28, 35 y 40 °C, while it was set at 20, 28, 35 °C storage for cefop cheese, performing acceptability sensory tests according to time storage with both 41 consumers constants. The results from sensory analysis were analyzed by software R for survival analysis statistics applied to sensory shelf life of foods. For this, Weibull distribution was applied and allowed to know shape (β) and scale (α) parameters, just being β value necessary to know the reliability of the raw data. The accelerated storage at temperatures close to 35 oC yielded values of β < 2, for both cheeses, by the sensory way these samples had variability of consumer acceptability and swift rejection by altering the structure of the cheese which started to flow. Activation energy (Ea) was evaluated for both mantecoso cheeses: atmosphere packaging (huacariz) and vacuum packaging (cefop), getting an Ea value 14.26 ± 3.25 kcal/mol and 22.61 ± 5.92 kcal/mol corresponding to huacariz and cefop mantecoso cheese, respectively. Sensory shelf life of huacariz and cefop mantecoso cheese at 10 °C storage was about 7.6 and 41.7 days, respectively.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
