Changes In Sensory Characteristics Research Articles

An opportunity for post‐harvest seafood safety: atmospheric pressure air or helium cold plasma to control Salmonella Enteritidis in sea bass

SummarySalmonella contamination of fish after harvest is a significant food safety risk. To control this risk, it was aimed to reduce Salmonella Enteritidis in sea bass by helium and air plasma. Considering that preserving the fresh properties of sea bass is important for industrial applicability, determining the sensory effects of plasma treatments was also aimed. Since air plasma would provide a cheaper and easier alternative to helium plasma, their effects were compared. Additionally, the in vitro effects of these treatments on Salmonella Enteritidis were also investigated. Air and helium plasma completely inhibited the initial load of S. Enteritidis (2.79 Log CFU) inoculated on agar surface after 10 min treatment. Then, the inoculated sea bass samples were exposed to air or helium plasma for durations ranging from 1 to 15 min. Air and helium plasma treatments for 10 min provided 0.90 log cfu g−1 and 1.13 Log CFU/g reductions, respectively, but longer treatments did not lead to further significant reductions. Sensory scores were all above 7 (good) when samples were treated with air or helium plasma for 1–10 min, but longer treatments resulted in lower scores. The reduction of S. Enteritidis and changes in sensory characteristics were interpreted together and it was concluded that 10 min of air or helium plasma provided maximum reduction without causing any significant sensory changes. Overall, the current study showed that atmospheric pressure air and helium plasmas can be useful for ensuring post‐harvest safety in the fish trade.

The color/shape/flavor of yam gel with double emulsified microcapsules changed synchronously in 4D printing induced by microwave

The feasibility of 3D printing the color, aroma and shape changes of yam gel with microwave heating as stimulus and soybean protein isolate-chitosan-maltodextrin complex coacervated microcapsules rich in water-soluble betacyanin and rose essence as stimulus-response materials was discussed. The morphology of microcapsules presented irregular spherical structure, and the surface was relatively smooth and slightly concave. Microwave heating led to the gradual destruction of microcapsules in yam gel, releasing internal pigments and essence, and enhancing the redness and flavor of printed samples. The release of the water phase and oil phase of the microcapsules and the hot-spot expansion effect of the models made the 3D printed bird models bend and deform, realizing the deformation effect of “spreading of wings”, which realized a three-response synchronous change in color, shape, and flavor of the printed samples within 45 s. In this study, a variety of 4D printed foods with synchronous changes in sensory characteristics were created, which increased sensory enjoyment on the basis of ensuring the nutritional needs of food.

Physico-chemical, sensory and oxidative quality of butter from cows fed 3-nitrooxypropanol

This study aims to investigate the effects of supplementing 3-nitrooxypropanol (3-NOP) to the diet of dairy cows on physico-chemical and sensory properties, as well as oxidative stability of butter. Forty-eight Danish Holstein cows were randomly assigned to control diets or 3-NOP supplemented diets at 60 mg 3-NOP kg−1 feed DM. Compared to control butter, 3-NOP butter had higher proportions of short- and medium-chain fatty acids (FAs) and lower solid fat content, onset crystallization and offset melting temperatures. Sensory analysis revealed minor differences between 3-NOP and control butter, while peroxide values of 3-NOP butter was lower than control butter during storage of 12 weeks. In conclusion, the alterations in FA composition by 3-NOP led to minor changes in physical properties but improved oxidative stability of butter without major changes in sensory characteristics.

Changes in sensory characteristics, chemical composition and microbial succession during fermentation of ancient plants Pu-erh tea

“Ancient tea plants” are defined as tea trees > 100 years old, or with a trunk diameter > 25 cm; their leaves are manufactured to high - quality, valuable ancient plants pu-erh tea (APPT). In this study, a fermentation of APPT were developed, and outstanding sweetness of APPT infusion was observed. During fermentation, the content of soluble sugars, theabrownins (p < 0.05), as well as 41 metabolites were increased [Variable importance in projection (VIP) > 1.0; p < 0.05 and Fold-change (FC) FC > 2]; While relative levels of 72 metabolites were decreased (VIP > 1.0, p < 0.05 and FC < 0.5. Staphylococcus, Achromobacter, Sphingomonas, Thermomyces, Rasamsonia, Blastobotrys, Aspergillus and Cladosporium were identified as dominant genera, and their relative levels were correlated with contents of characteristic components (p < 0.05). Together, changes in sensory characteristics, chemical composition and microbial succession during APPT fermentation were investigated, and advanced the formation mechanism of its unique quality.

Alterations in the phytochemical composition and antioxidant activity of Ligustrum robustum according to continuous wet‐ and dry‐heat treatment

Small-leaved Kuding tea (SLKDT) obtained from Ligustrum robustum is a traditional tea substitute in southern China and has a range of physiological effects. However, the changes in its phytochemical composition after various heat treatments are not reported yet. Thus, the phytochemical composition and antioxidant activities of fresh leaves of SLKDT (LrF1) and SLKDT after high-temperature wet-heat treatment (LrF2) and wet- and dry-heat treatments (LrF3) were assessed using liquid chromatography-mass spectrometry, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonate (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities and lipid peroxidation inhibition activity of LrF1 and LrF3 were investigated. The results indicated that the phytochemical composition of LrF1, LrF2, and LrF3 was significantly different. Overall, 258 and 83 differential constituents, respectively, were obtained in LrF1 versus LrF2 and LrF2 versus LrF3. The differential constituents mainly included amino acids and their derivatives, nucleosides, flavonoids, terpenoids, simple phenylpropanoids, and coumarins. After heat treatment, SLKDT exhibited obvious changes in sensory characteristics and physiological properties, which may be related to the changes in the levels of amino acids, linalool, beta-geraniol, myricetin, naringin, fraxetin, and isoacteoside. Moreover, the antioxidant activities significantly changed after heat treatment of SLKDT. Overall, our study demonstrated that heat treatment can alter the phytochemical composition of SLKDT, thus affecting its sensory properties and physiological properties. PRACTICAL APPLICATION: This study preliminarily assessed the changes in the composition of small-leaved Kuding tea (SLKDT) after various heat treatments and revealed that the composition of SLKDT tea can be adjusted by various heat and temperature treatments.

Sensory characteristics of selective traditional Indian sweets using agave syrup and stevia : An observatory study

Background: Indian sweets largely contribute to the rising graph of obesity and cardiovascular diseases in India. An urgent update in lifestyle and dietary patterns has become necessary to stay risk-free. Replacement of sucrose with natural sweeteners in traditional Indian sweets is one way of dealing with the consequences of high sucrose consumption. This study tries to understand the change in sensory characteristics of selective Indian sweets on the replacement of sucrose with natural sweeteners like Agave syrup and Stevia.Objectives:In this observatory study, sensory characteristics of traditional Indian sweets (Gulab Jamun, Jalebi, and Motichoor Ladoo) are observed after sucrose replacement with natural sweeteners.Methods:In order to examine the flavour and appearance of selected Indian sweets, sucrose is substituted with agave syrup and stevia. Product characteristics namely appearance, flavour, colour, odour, aftertaste, and overall acceptability of the standardized sweets are compared with the control samples prepared with sucrose.Results: Results using the 9-point hedonic scale conclude that out of the two natural sugars used as a substitute for sucrose, stevia showed better overall acceptability for Gulab Jamun (84%) and Motichoor Ladoo (59%), but not for Jalebi (30%). Results for the paired comparison test conclude that substituting Agave syrup with sucrose had an undesirable effect on colour, taste, and mouthfeel while substituting Stevia had a detrimental effect on taste and mouthfeel only.Conclusion:The results conclude an initial understanding of sucrose replacement using natural sugars namely Stevia and Agave syrup in the context of traditional Indian sweets and Stevia is better-suited replacement in Gulab Jamun.Keywords: Natural sweeteners, Sucrose replacement, Indian sweets, Sensory evaluation, new product development, Agave syrup, Stevia

Shelf life extension of minced squab using poly-lactic acid films containing Cinnamomum verum essential oil

The effects of poly-lactic acid films containing different concentrations of Cinnamomum verum essential oil (CVEO) on microbial, chemical and sensory criteria of minced squab were assessed during the storage at 4 °C for 12 days. The counts of total aerobic bacteria, psychrotrophic bacteria, lactic acid bacteria, pseudomonads and Enterobacteriacea of wrapped samples with PLA films containing 0.6 and 0.9 % CVEO never reached 7 log CFU/g during the storage. Counts of E. coli and L. monocytogenes spiked to the PLA-wrapped with 0.6 or 0.9 CVEO squab samples were an order and 2 orders of magnitude lower, respectively, after the storage comparing to control. Also, samples wrapped with PLA films containing different concentrations of CVEO had lower total volatile base nitrogen, and thiobarbituric acid reactive substances values vs. control. Finally, applying of PLA films containing different concentration of CVEO, led to minor changes in sensory characteristics (P > 0.05).

Effect of brewing conditions on the chemical and sensory profiles of milk tea

The brewing conditions of beverage milk tea determine the taste of milk tea. This study investigated the changes in sensory characteristics and small molecule compounds in milk tea made from large-leaf yellow tea under different brewing conditions by sensory analysis, colorimeter, and LC-MS. The results show that the tea to milk ratio is the most important process affecting the taste, and the color values of b* (+yellow, - blue) can be used to evaluate the taste of milk tea made from large leaf yellow tea. The composition of small molecular compounds is affected by tea to milk ratio, which can change the taste of milk tea. l-cysteine and 8-methylsulfinyloctyl glucosinolate are significantly positively correlated with taste by metabolomics analysis. l-cysteine was used to verify the analysis results by LC-MS. The total acceptance of milk tea is improved by adding l-cysteine at a low level (0.025-0.035mM).

Changes in key aroma-active compounds and sensory characteristics of sunflower oils induced by seed roasting.

This study investigated the changes in aroma composition and perception of sunflower oils induced by seed roasting using sensory-oriented flavor analysis. Volatile compounds were extracted by solvent-assisted flavor evaporation and headspace solid-phase microextraction. Odorants were characterized by gas chromatography-olfactometry-mass spectrometry and aroma extract dilution analysis. The cold-pressed and roasted sunflower oils contained 13 and 50 odorants, respectively, with the flavor dilution factors between 1 and 256. Fifty-six odorants were newly identified in sunflower oils. Quantification of 26 important odorants by the external standard method revealed apparent changes induced by seed roasting in loss of terpenes, formation of Maillard reaction products, and the increase in lipid oxidation products. The most important odorants (odor active values, OAVs=1-1857) in the cold-pressed sunflower oil included α-pinene (11,145µg/kg), β-pinene (4068µg/kg), linalool (56µg/kg), hexanal (541µg/kg), octanal (125µg/kg), α-phellandrene (36µg/kg), and (E)-2-octenal (69µg/kg), contributing to the raw sunflower seed, woody, green, earthy, and sweet aromas of the oil. The most important contributors (OAVs=1-884) to the roasted, smoky, and burnt aromas of the roasted sunflower oil were 2- and 3-methylbutanal (6726 and 714µg/kg), 2,6-dimethylpyrazine (2329µg/kg), 2,5-dimethylpyrazine (12,228µg/kg), 2,3-dimethylpyrazine (238µg/kg), 2,3-pentanedione (1456µg/kg), 2-pentylfuran (1332µg/kg), 2,3-dimethyl-5-ethylpyrazine (213µg/kg), and 1-pentanol (693µg/kg). Aroma recombination of the key odorants in odorless sunflower oil adequately mimicked the general aroma profiles of sunflower oils. This study provides an important foundation for understanding the relationship between oil processing and aroma molecules of sunflower oils. PRACTICAL APPLICATION: The clear changes observed in the composition and concentrations of key aroma compounds explained the changes in sensory characteristics of sunflower seed oils induced by seed roasting on a molecular basis. Characterizing the key aroma-active composition of sunflower oil and investigating its relationship with oil processing could provide important practical applications for the sunflower oil industry in flavor regulation, quality control, product development, and process optimization.

In vitro mastication of cooked rice: How it influences the bolus characteristics

AbstractBy the in vitro simulation of mastication, we studied the variation of cooked rice in terms of mastication parameters. However, because there is no in vitro model for cooked rice, it was impossible to specifically study the effect of mastication parameters on the properties of the rice bolus. Therefore, first we established an in vitro model, and then, we explored the effects of saliva addition, α‐amylase, and blending time on the physical properties of cooked Japonica rice in an in vitro simulation of mastication. The results showed that with the increasing saliva addition, the degree of lubrication, transverse relaxation time of free water (T23), and proportion of free water (A23) significantly increased, and the degree of structure, the elastic modulus (G′), and the viscous modulus (G″) of the bolus significantly decreased. With the increase of α‐amylase, the A23 significantly increased, and the degree of structure, G′, and G″ of the bolus significantly decreased. Increased blending times decreased the particle size of rice, resulting in the decrease of G′ and G″, while, A23 significantly increased, and the microstructure of the bolus became looser. Overall, the trends observed with different blending and different saliva addition models for simulated saliva fluid with 75 U/mL of α‐amylase were similar to those of an in vivo mastication model.Practical ApplicationsIn vitro simulation of oral processing depends on saliva composition, saliva addition, and the effect of salivary enzymes on food and food type. Therefore, through the in vitro simulating oral processing, we have been better studied the changes of sensory characteristics of rice with oral processing parameters. Thus, this study provides a simple, fast, and reproducible method for studying mastication's dynamic changes in rice's flavor, taste, and texture. Furthermore, this study provides a method for the in vitro mastication of rice and other foods. In addition, it offers scientific basis and theoretical reference for the variety improvement of Japonica rice and the quality improvement of instant rice.

Effect of storage condition on physiochemical and sensory properties of papaya jam

The objective of present study was to evaluate the effect of storage condition on physiochemical and sensory properties of jam prepared from ripe and unripe papaya. Jam was prepared by traditional Open Kettle method. Jams were stored at ambient condition and low temperature for 60 days. Results exhibited that moisture, TSS, pH, total sugar and phenolics content of jam gradual changed during storage. There was decrease in the moisture, pH and phenolics content during storage period. However, TSS and total sugar content increased during the 60 days of storage period. Papaya jam also exhibited changes in sensory characteristics. There was gradual decrease in taste, flavor and overall acceptability during storage. Jams stored at ambient condition exhibited more significant changes in physiochemical and sensory properties than jams stored at low temperature. Thus, suggesting that jam prepared from ripe and unripe papaya cannot be stored for long period at ambient condition. Storage not only brings about physiochemical changes but also influence sensory characteristics of papaya jam.

1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing procedures

Jinhua ham is one of high quality dry-cured products, and processing methods play a key role in developing the taste attributes of Jinhua ham. To investigate the effect of processing methods on sensory attributes and taste substances of Jinhua ham, this work highlighted the changes of sensory characteristics, texture parameters, water distribution and metabolite profiles, and further discussed the contribution of metabolites to the development of taste and richness in both traditional-processed and modern-processed hams. The modern-processed hams showed higher taste scores and richness intensities than that of traditional processing. The populations of immobilized water significantly increased from raw ham to the later stage of dry-ripening, accompanied by a decrease in the populations of free water during the processing of traditional and modern procedures, while higher populations (more than 2-fold) of free water were shown in the ham of modern processing at the end of post-ripening compared with traditional-processed ham. 1H NMR-based metabolomics revealed that free amino acids, small peptides and organic acids were the most intense response in developing taste and richness intensities of modern-processed ham. Partial least square discriminant analysis and taste-active values further demonstrated that glutamic acid, lactate, glycerol, anserine and creatine were responsible for the higher taste and richness intensities of modern-processed ham.

Platycodon grandiflorum roots: A comprehensive study on odor/aroma and chemical properties during roasting.

Platycodon is a ubiquitous plant widely grown in Asia. This study investigated changes in odor/aroma associated sensory attributes and chemical properties in Platycodon grandiflorum roots upon roasting. Amino acid analysis, electronic tongue analysis, chemical property analysis, volatile compound analysis, GC-olfactometry-assisted sensory attributes, and electronic nose analysis were performed. In results, amino acid profiles showed diverse patterns. Electronic tongue analysis somewhat corresponded to the free amino acid profiles. Total phenolic content, antioxidant capacity, and browning intensity significantly increased up to 4min and slightly decreased afterward. Various pyrazines relevant to roasted odor such as 3-ethyl-2, 5-dimethyl-pyrazine, and 2, 6-dimethyl-pyrazine were generated by roasting. In electronic nose analysis, positive odor parameter significantly increased and potential unpleasant odorants significantly decreased over time. This is believed to be the first study demonstrating overall insight on odor/aroma and chemical characteristics and utilizing objective sensory measures on roasted Platycodon grandiflorum roots for food applications. PRACTICAL APPLICATIONS: This study will be utilized (a) to researchers and food companies who are interested in medicinal foods (b) to individuals and food industry that search for changes in sensory characteristics and chemical changes of foods induced by roasting, and (c) to farmers and crop producers who look for utilization and applications of Platycodon grandiflorum roots as food sources and ingredients.

Impact of ‘free-from’ and ‘healthy choice’ labeled versions of chocolate and coffee on temporal profile (multiple-intake TDS) and liking

Product reformulation for obtaining “free-from” or “healthy choice” versions may confer significant changes in sensory characteristics which could not meet consumer expectations in terms of sensory perception. Therefore, this paper aims to evaluate the influence of formulations of different product categories on their dynamic sensory profile and consumer acceptability. A sensory panel of 23 semi-trained assessors evaluated two product categories, chocolate and milk coffee, using Temporal Dominance of Sensations (TDS) over three consecutive intakes/sips (multiple-intake TDS) on two replications. TDS allowed us to describe the dynamic profile of classic products over the three intakes and to identify differences in the sensory temporal profile compared to their 'healthier choice' reformulated versions. For the chocolate category, increasing the cocoa and the reduction of lactose content mainly influenced the dominance of sweetness, dairy, cocoa, crunchy and bitterness attributes. No sugar addition and absence of caffeine (decaffeinated version) in ready to drink milk coffee beverage modified temporal perception of sweetness, bitterness, coffee flavor and smoothness texture. Higher overall liking averages were associated with the dominant attributes of chocolate with a higher level of cacao and milk coffee decaffeinated. The obtained results of the present work suggest that the multiple-intake TDS technique can be applied for the evaluation of different food categories, helping to develop healthier products and predicting the liking.

The Effect of Enriching Honey with Propolis on the Antioxidant Activity, Sensory Characteristics, and Quality Parameters.

Bee products, including propolis, are a valuable source of biologically active substances. The most natural way to introduce propolis in the diet seems to be its addition to honey. The aim of this study was to analyze the effect of honey enrichment with propolis on the content of selected bioactive compounds, antioxidant potential, as well as sensory and qualitative characteristics of honey. On the basis of the obtained results, it was stated that the addition of propolis extract to honey contributed to a significant increase in the content of polyphenolic compounds, including flavonoids and phenolic acids, among which chrysin, pinocembrin, p-coumaric, and ferulic acid reached the highest level. The increase of antioxidant, antiradical, and reduction in activity of enriched honey was observed as a result of increasing addition of propolis extract. However, the enrichment of honey with propolis contributed to deterioration of the sensory properties. The changes in color, smell, texture, and taste were observed. The addition of propolis to honey had no significant effect on 5-hydroxymethylfurfural (HMF) and sugar content, and specific conductivity. On the other hand, a significant increase in free acidity and content of substances insoluble in water was observed. The obtained results indicate that honey supplemented with propolis extract can be an excellent source of antioxidant compounds, nevertheless, the amount of additive used is strongly dependent on changes in sensory characteristics and consumer acceptability.

Sensory, physico-chemical, microbial and textural changes in whey protein concentrate based extruded snack food during storage

Extruded snacks are gaining recognition as well as appreciation these days due to their ready-to-eat nature, delicious taste and appealing look. Combination of lysine rich whey protein concentrate with lysine deficient cereal protein has synergistic effect that imparts a high nutritional value to the mixed protein in the product. The milk solids based extruded snack food and control sample were stored at room temperature (37±2 °C) after packaging in MET PET material. The whey protein concentrate based extruded snack food samples and control sample were analyzed for changes in sensory characteristics, physico-chemical properties and textural properties as well as for microbiological quality at 15 days interval. Sensory scores, fracturability for experimental sample and control decreased while moisture, water activity and hardness increased during entire storage period. The Standard plate count decreased while coliform count and yeast and mold count were found absent till 180 days of storage.

Sensory characteristics of low sodium dry-cured beef and their relation to odor intensity and electronic nose signals

ABSTRACT In this study, the influence of Na content in dry-cured beef by partial replacement with KCl, L-lysine, and L-histidine was investigated. Dry-cured beef aged over 57 days, compared to the control groups (100% NaCl), salt-substituted groups (SS, 39.7% of NaCl, 51.3% of KCl and a blend of 7% L-lysine and 2% L-histidine) had a significant impact on the taste thresholds, relative odor activity value (ROAV), electronic nose (E-nose), and sensory evaluation. This study revealed that the salt substitute process modified the sensory profile by intensifying the “aroma” and differentiating the control group from SS group. The results represented salt substitute analysis of dry-cured beef and may be used by food companies and other stakeholders to understand the changes in sensory characteristics of dry-cured beef due to 100% NaCl process. Salt substitute was developed successfully, presenting a good performance.

Thermal Coursed Effect of Comprehensive Changes in the Flavor/Taste of Cynanchi wilfordii.

This study aims to investigate alterations in volatile compounds and chemical components that may affect the sensory properties of Cynanchi wilfordii roasted at 120 °C and 180 °C for various durations of time (0 to 4 min). For volatile compound profiles, tridecane, tetradecane, and ethyl hexyl ether were detected as major compounds of the sample without roasting. As the roasting temperature increased, the types of volatile compounds increased, whereas the content decreased with an increase in heterocyclic compound generation. The sample roasted at 120 °C for 1 min showed a notably different profile pattern from the other roasted samples. For the sniffing test performed by trained panelists using gas chromatography olfactometry, naphthalene and nonanal, which induce spicy and raw C. wilfordii, respectively, were perceived most intensely throughout all the samples. In the electronic tongue analysis, the sample roasting at 180 °C showed an increased and decreased pattern in umami taste and saltiness, respectively, with increased roasting time. Electronic tongue analysis results showed that the sample roasted at 180 °C for 4 min would have the best sensory preference. Along with the volatile compound profiles, the sample roasted at 120 °C for 1 min had more sourness than the other samples, and would potentially have distinctive sensory characteristics. This study should provide baseline data on variations in the sensory properties and industrial applications of C. wilfordii upon roasting. PRACTICAL APPLICATION: Various applications of food ingredients through changes in sensory characteristics by roasting will provide consumers more options for food selections. Accordingly, this study will be utilized by (1) individuals and food companies who are interested in functional foods, (2) individuals and food industries that seek optimum roasting conditions for proper sensory characteristics of foods, and (3) farmers and crop producers who seek for utilization the applications of Cynanchi wilfordii as a food ingredient.

Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures

In order to evaluate the effect of processing methods on quality characteristics of Jinhua ham, this work focused on the changes in sensory characteristics and proteomic profile, and further discussed the contribution of possible enzyme activities and protein degradation to the flavor development of ham manufactured by traditional processing and modern processing. The modern-processed ham showed more intense taste and higher proteolysis index values (approximate 1.2-fold) than that of traditional-processed ham. Cathepsin B and L significantly decreased from the prior salting to the end of post-ripening in both traditional process and modern process, while more than 2.2-fold values of cathepsin L activities and approximate 1.2-fold values of cathepsin B activities were presented in modern-processed ham at end of post-ripening compared with traditional-processed ham, which could contribute to the extensive degradation of muscle proteins of modern-processed ham. Label-free quantitative proteomics revealed that myosin (F1SS66 and K7GMH0), alpha-actinin (I3LLY3), tropomodulin (D0QCY6) and troponin (P63317) were the most intense response in developing the taste of modern-processed ham. Partial least square regression further demonstrated that the formation of taste was closely related to these proteins during the processing of dry-cured ham.

Evaluation of the stability of thighs and drumsticks boneless chicken under different conditions of industrial storage

Abstract The sensory, physical-chemical and microbiological characteristics of boneless chicken thighs and drumsticks stored at different temperatures were evaluated. Samples stored at −6 and −12 °C, in natura and cooked, presented changes in sensory characteristics from the sixth and fifth month of storage, respectively. In natura samples kept at −18 °C presented sensory modification from the eighth month, and cooked samples did not show alterations during 12 months of storage. For lipid oxidation, differences were observed between −6 and −12 °C by the third month and between −12 and −18 °C after 12 months of storage. Related to protein oxidation, samples stored at −18 °C did not differ from the standard (0 days), showing values of 6.03 nmol carbonyl/mg protein after 12 months of storage. Samples under freezing at −6 °C for 12 months presented an increase in psychrotrophic count. This behaviour was not observed in the samples stored at −12 and −18 °C. Considering the different analyzes, the maximum storage period was 6 days at 4 °C, 8 months at –6 and –12 °C and at least 12 months storage at –18 °C.