Sensory Shelf Life Research Articles

Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum

The purpose of the research was to study the influence of storage time on the acceptability of bread made with lupine protein isolate and brea gum. Three bread formulations were studied: bread with wheat flour: lupine protein isolate (90:10) and brea gum, bread with wheat flour: lupine protein isolate (90:10) without brea gum, and a control bread (100% wheat flour). Texture Profile Analysis variables, moisture, dehydration rate, colour and acceptability were measure at fresh, 24, 48 and 72 h of storage. The crumbs made with flour mixture had more moisture at all storage times, and the addition of brea gum further increased this difference. After 24, 48 and 72 h of storage, the bread crumbs with lupine protein isolate (with and without brea gum) had a lower hardness (*P < 0.05). In general, the addition of brea gum made breads more cohesive, gummy, springy and chewy (*P < 0.05). All the crumbs tended to be less bright. At 48 h brea gum improved the acceptability (*P < 0.05) and this was accentuated at 72 h of storage, where 80% of consumers had a positive acceptance because of the “good crumb flavour”. The addition of this hydrocolloid increased the sensory shelf-life of the product.

Influence of evoked contexts on consumers' rejection of two products: Implications for shelf life estimation

Consumers' increasing demand for fresh, safe and high quality products requires food companies to accurately estimate sensory shelf life and tolerance limits for sensory defects. Sensory shelf-life and acceptance limits for sensory defects have been estimated with consumers' rejection data using survival analysis without considering contextual variables, which could have a major influence on consumers' perception. The aim of the present study was to study how consumers' rejection is affected by different evoked contexts in a laboratory setting. Two studies were carried out to study the influence of evoked contexts on consumers' rejection. In the first study consumers' rejection for consumption at home and purchase at a supermarket was compared using orange juice samples with different storage times. In the second study, consumers' rejection for consumption at home and purchase at a supermarket for brands of different familiarities was compared using dulce de leche with different plastic flavour intensities as samples. Consumers' rejection data were analysed using survival analysis. The use of written scenarios to evoke different contexts affected consumers' rejection of products with different storage times and intensities of a sensory defect. Shelf lives that were estimated based on consumers' rejection to purchase were shorter than those estimated considering consumers' rejection to consume. In the second study, consumers' rejection under the consumption at home evoked context was similar to rejection to repeat purchase of a usual brand. However, a large difference existed between the evoked contexts that involved a usual and a new brand. Consumers were harsher when considering to repeat purchase of a new brand compared to their usual brand. These results suggest that the consideration of evoked contexts could contribute to increase the accuracy of sensory shelf life estimation and acceptance limits of sensory defects, leading to more informed business decisions.

Combined Effect of Bioactive Compounds and Storage Temperature on Sensory Quality and Safety of Minimally Processed Celery, Leek and Butternut Squash

AbstractIn this work, the combined effect of bioactive compounds (tea tree essential oil, propolis extract and gallic acid) and storage temperature (15 and 5C) on microbiological and sensory quality of fresh‐cut celery, leek and butternut squash was studied. It was confirmed that a good control of refrigeration temperature limits the growth of spoilage and pathogenic microorganisms. Tea tree essential oil and propolis showed significant effectiveness in controlling the microbiota present in vegetables. Also, both endogenous Escherichia coli and inoculated E. coli O157:H7 counts were significantly reduced in vegetables by the combined application of propolis and tea tree essential oil with optimal refrigeration temperature. Propolis improved visual quality extending the sensory shelf life of celery and butternut squash at 5C. Similar improvement effects were shown by tea tree essential oil when applied on leek and squash, at 5C. These findings strongly suggest that propolis and tea tree essential oil have potential to be good preservatives improving microbiological and sensory quality of celery, leek and squash.Practical ApplicationsThe industry of fresh‐cut produce confronts new challenges such as the development of technologies that allows the maintenance of fresh produce quality and extends its shelf life to reach more distant markets, ensuring the safety of products to protect the health of consumers. Thus, the development of natural food preservatives in the field of fresh produce responds to consumer demands of healthy and natural products. The findings reported in this work strongly suggest that propolis and tea tree essential oil have potential to be good preservatives improving microbiological and sensory quality of celery, leek and squash.

Shelf life determination of sliced Portuguese traditional blood sausage--Morcela de Arroz de Monchique through microbiological challenge and consumer test.

Morcela de Arroz (MA) is a ready-to-eat blood and rice cooked sausage produced with pork, blood, rice, and seasonings, stuffed in natural casing and cooked above 90 °C/30 min. It is commercialized whole, not packed, with a restricted shelf life (1 wk/0 to 5 °C). The objective of this work was to establish sliced MA shelf life considering both the behavior of L. monocytogenes through a microbiological challenge test (MCT) and the consumer acceptability of MA stored: vacuum packed (VP), modified atmosphere packed (MAP: 80% CO2/20% N2 ), and aerobic packed (AP). The MCT was conducted inoculating ±3 log CFU/g of L. monocytogenes cell suspension on the MA slices. Packaged samples were stored at 3 ± 1 °C and 7 ± 1 °C until 20 d. At 3 ± 1 °C, L. monocytogenes behavior was not affected by packaging or storage time. At 7 ± 1 °C, the pathogen increased nearly 1 log CFU/g in the first 4 d. L. monocytogenes populations in AP were higher (P < 0.05) than in MAP. The pathogen may grow to hazardous levels in the 1st days if a temperature abuse occurs. Considering the acceptability by the consumers, the shelf life of MA stored at 3 ± 1 °C was 4.4 d for AP, 8.1 d for VP, and 10.4 d for MAP. The sensory shelf life established based on sensory spoilage is shorter than the shelf life to maintain the population of L. monocytogenes in safe levels.

Sensory and nutritional evaluation of ready mix prepared from QPM, Bengal gram and soybean

Finger millet, QPM, Bengal gram and soybean were blended in different proportions to prepare low cost and nutritious ready to eat snack. The product is similar to ‘sattu’ a traditional snack of North India. Product developed was analyzed for sensory evaluation, chemical composition and shelf-life. Chemical analysis of the products revealed that protein, fat, ash and fiber content of the treatment ready mixes varied from 18.25 – 19.92%, 6.15 – 6.89%, 2.84 – 3.03% and 2.30 – 3.16%, respectively. Micro nutrient profile of treatment ready mixes were found superior. Shelf – life studies indicated that treatment ready mixes could be safely stored in metallic containers up to 45 days during summer season. Results of sensory evaluation showed that finger millet fortified up to 40% were well accepted

Effect of pasteurization temperature on stability of an acidified sugarcane juice beverage

The shelf life of fresh sugarcane juice is quite limited due to the high rates of microbiological and enzymatic reactions which take place after extraction. In order to evaluate the impact of pasteurization temperature on quality and stability of sugarcane juice with passion fruit pulp, nine batches of sugarcane juice with 4g/100g passion fruit pulp were processed at 85, 90 and 95 °C for 30 s, in triplicate. The pasteurized beverage was aseptically packaged in polyethylene terephthalate (PET) bottles and stored at 7 °C in the dark. The beverage was characterized by physicochemical tests. Activities of polyphenol oxidase (PPO) and peroxidase (POD) were determined before and after processing. Coliforms and Salmonella tests were carried out to assure the beverage´s microbiological safety. Color parameters were measured in the processed juice throughout the storage period. Fifty panelists evaluated the beverage's appearance, aroma, flavor, and overall impression using seven-point hedonic scale tests. Sensory stability was estimated by considering score averages above four and percentages of acceptance above 60%. The pH, soluble solids and titratable acidity of end product ranged from 3.96 to 4.19, 19.7 to 20.1 ºBrix, and 0.163 to 0.175 g/100g citric acid, respectively. The three processing binomials were effective for PPO inactivation; however, complete POD inactivation was reached at 95 °C/30 s only. The estimated sensory shelf-lives for sugarcane juice with passion fruit pulp processed at 85, 90 and 95 °C/30 s were 30, 40 and 50 days, respectively. Thus, the increase of pasteurization temperature had a positive effect on product's stability.

Using the essential oil of Aloysia triphylla (L'Her.) Britton to sedate silver catfish (Rhamdia quelen) during transport improved the chemical and sensory qualities of the fish during storage in ice.

Exposure of silver catfish to 40 μL/L of the essential oil of Aloysia triphylla (AT) during in vivo transport delayed the onset and resolution of rigor mortis as well as the degradation of IMP into HxR compared to the control. The fish that were treated with 30 or 40 μL/L of AT received lower sensory demerit scores after 10 d of storage in ice compared to the control, and the fish that were treated with 40 μL/L of AT had a longer sensory shelf life than did the control. These results indicated that using AT as a sedative in the water in which the silver catfish were transported extended their freshness and increased their shelf life during refrigerated storage. Interest in natural anesthetics, such as Aloysia triphylla, has increased in the field of commercial aquaculture because they reduce the number of fish lesions acquired during capture, handling, and transportation. Fish sedated with the essential oil of A. triphylla at 40 μL/L during transport before slaughter exhibited a delay in the loss of freshness and an increased shelf life in ice. In addition to improving animal welfare before slaughter, the essential oil appears to be a promising product for improving fish conservation in the food industry.

Effect of package perforation on the spoilage process of poultry stored under different modified atmospheres

Abstract The effect of a perforated package on the development of typical spoilage parameter and shelf life of poultry packed under high oxygen- (70% O 2 ; 30% CO 2 ) and high nitrogen- (70% N 2 ; 30% CO 2 ) containing atmospheres were studied. Perforations of 0.2 mm were made in the top foil and samples were stored at 4 °C for 20 days. During storage the development of the total viable count and the growth of typical spoilage organisms ( Brochothrix thermosphacta , Pseudomonas spp., Enterobacteriaceae and Lactobacilli spp.) were analyzed and modeled by using the Gompertz function. Sensory analysis of the samples was carried out to analyze color, odor, texture, drip loss and general appearance. Also the development of the gas atmosphere and the pH value was measured. The results showed that under both atmospheres the growths of all spoilage organisms and all sensory attributes were influenced by a perforation. Sensory shelf life was reduced under both atmospheres by 26% due to a perforation.

Effect of Pasteurization Temperature on Sensory Stability of an Acidified Sugarcane Juice Beverage

To evaluate the impact of pasteurization temperature on sensory stability of sugarcane juice with passion fruit pulp, nine batches of sugarcane juice with 4 g/100 g passion fruit pulp were processed at (85, 90 and 95)°C for 30s, in triplicate). The pasteurized beverage was aseptically packaged in Polyethylene Terephthalate (PET) bottles and stored at 7°C in the dark. The beverage was characterized by physicochemical tests. Enzymatic activities of Polyphenol Oxidase (PPO) and Peroxidase (POD) were determined before and after processing. Coliforms and Salmonella counts were performed to ensure safety of the beverage safety. Psychrotrophic bacteria and yeasts and molds counts were carried out to assess the microbiological stability. Color parameters were measured in the processed juice throughout the storage period. A team of fifty panelists evaluated the appearance, aroma, flavor, and overall impression of the beverage using seven-point hedonic scale tests. Sensory stability was estimated by considering score averages above four and percentages of acceptance above 60%. The pH, soluble solids and titratable acidity of end product ranged from (3.96 to 4.19), (19.7 to 20.1) oBrix, and (0.163 to 0.175) g/100 g citric acid, respectively. The three processing binomials were effective for PPO inactivation; however, complete POD inactivation was reached at 95 °C/30 s only. Coliforms and Salmonella counts were in compliance with Brazilian Regulations. The estimated sensory shelf-lives for sugarcane juice with passion fruit pulp processed at (85, 90 and 95)°C/30 s were (30, 40 and 50) days, respectively. Thus, the increase of temperature pasteurization had a positive effect on product’s stability.

Shelf life extension of whole Norway lobster Nephrops norvegicus using modified atmosphere packaging

Once a nuisance by-catch, today the Norway lobster (Nephrops norvegicus) is a valuable UK fisheries commodity. Unfortunately, the species is very susceptible to quality deterioration post harvest as it quickly develops black spots and also spoils rapidly due to bacterial growth. Treatment with chemicals can stop the blackening and carefully monitored cold storage can result in a sensory shelf life of up to 6.5days. The high susceptibility to spoilage greatly restricts the extent to which N. norvegicus can be distributed to retailers and displayed for sale. The application of modified atmosphere (MA) could be extremely beneficial, allowing the chilled product to stay fresh for a long period of time, thus ensuring higher sales. In the present study, we identified a gas mix for the MA packaging (MAP) of whole N. norvegicus lobster into 200g retail packs. Our results show that a shelf life extension to 13days can be achieved when retail packs are stored in MAP at 1°C. Effectiveness of the MAP was evaluated by using a newly developed QIM for MA-packaged whole N. norvegicus and also by analyzing bacterial plate counts. Changes in the microflora and effects of different storage temperatures on the quality of the MA packs are also presented. The main specific spoilage organism (SSO) of modified atmosphere packaged Norway lobster is Photobacterium phosphoreum.

Organic acid based sanitizers and free chlorine to improve the microbial quality and shelf-life of sugar snaps

A screening in a sugar snap packaging company showed a converged build-up of aerobic psychrotrophic plate count (APC) (ca. 6.5logCFU/100mL), yeasts and molds (Y&M), and lactic acid bacteria (LAB) (both ca. 4.5logCFU/100mL) in the wash water in the absence of water sanitizer, and a low build-up of chemical oxygen demand (30±5mgO2/L) and turbidity (5.2±1.1NTU).Decontamination experiments were performed in the lab with Purac FCC 80® (80% L(+) lactic acid), two other commercial water sanitizers based on organic acids (NATRApHASe-ABAV®, and NATRApHASe-FVS®) and chlorine to evaluate their performance in reduction of the sugar snap microbial load as well as their functionality as disinfectant of the wash water to avoid cross-contamination.An additional 1log reduction of APC on the sugar snaps was achieved with lactic acid in the range 0.8 to 1.6%, ABAV 0.5%, and free chlorine 200mg/L when compared to a water wash, while no significant difference in the numbers of Y&M was obtained when washing in sanitizer compared to water. There was no significant influence of the studied concentration and contact time on decontamination efficiency. Treatment with lactic acid 0.8% resulted in a lower APC contamination on the sugar snaps than on the untreated and water washed samples for 10days. Chlorine 200mg/L was the only treatment able to maintain the Y&M load lower than the untreated samples throughout the entire storage duration. The use of water sanitizers could not extend the sensorial shelf-life. Microbial loads were not indicative/predictive of visual microbial spoilage (shelf-life limiting factor), whereas maturity and amount of damage at the calyx end of the pods were.The APC wash water contamination (5.2logCFU/100mL) was reduced significantly by chlorine 20 to 200mg/L (to 1.4logCFU/100mL), ABAV 0.5 to 1.5% (to 2.7logCFU/100mL), FVS 0.5% (to 2.7logCFU/100mL) and lactic acid 0.8 to 1.6% (to 3.4logCFU/100mL). Only the use of chlorine enabled the reduction of the Y&M wash water contamination significantly (from 3.4 to 1.4logCFU/100mL). The low physicochemical build-up of the sugar snap wash water during the industrial washing process makes free chlorine attractive as a water disinfectant to prevent bacterial and fungal cross-contamination, whereas the sanitizers based on organic acids are not, due to their weak water disinfection efficiency.

Impact of Unmalted White Nigerian and Red Italian Sorghum (Sorghum Bicolor) on the Quality of Worts and Beers Applying Optimized Enzyme Levels

Brewing with sorghum adjunct is well established in many countries, such as Nigeria. However, no brewing-related publications based on the use of unmalted sorghum grown in Europe are available to date. Therefore, the objectives of this study were to determine and compare the impact of 40% white Nigerian and red Italian sorghum on wort and beer quality adding optimized levels of exogenous enzymes. Brewing with sorghum adjunct was carried out in a 60-L pilot plant applying a double infusion mashing process. Worts and beers were analyzed with regard to processability, flavor and sensory characteristics, foam stability, shelf life, and gluten content (competitive ELISA). The substitution of 40% barley malt with white or red sorghum caused significant increases in wort pH as well as significant decreases in wort viscosity (calculated to 12.0% w/w extract), TSN, FAN, and total amino acids. Worts produced with 40% red sorghum contained higher levels of total polyphenols and total fermentable sugars than those produced with 40% white sorghum. Beers brewed with 40% unmalted sorghum exhibited significantly lower foam stabilities compared with 100% barley malt beers. However, white sorghum had a considerably less adverse impact on beer foam than red sorghum. The sensory analysis performed according to the Deutsche Landwirtschafts-Gesellschaft e.V. (DLG) scheme revealed no significant differences between 40% sorghum and 100% barley malt beers. Furthermore, the gluten content of beers was significantly reduced by replacing 40% barley malt with sorghum adjuncts. According to the Codex Alimentarius, red sorghum beer could even be labeled as a “very low gluten” beverage.

Quality changes of Atlantic horse mackerel fillets (Trachurus trachurus) packed in a modified atmosphere at different storage temperatures

Atlantic horse mackerel (Trachurus trachurus) is an important commercial fish in Europe. Changes in microbial growth, sensory quality and chemical evolution of modified atmosphere packed (MAP) horse mackerel fillets (48% CO₂/50% N₂/2% O₂) were monitored at different storage temperatures (2, 4, 6 and 10 °C). The observed sensory shelf life of MAP fish fillets was found to be approximately 7 days at 2 °C, 6 days at 4 °C, 5 at 6 °C and 3 days at 10 °C. A significant correlation was observed between all sensory attributes and two groups of bacteria [total viable count (TVC) and psychrotrophic bacteria], with sensorial rejection when the bacteria approached 10⁶ CFU g⁻¹ at 4, 6 and 10 °C. A level of 30-50 mg total volatile basic nitrogen 100 g⁻¹ of mackerel muscle was well correlated with sensory shelf life determination at all temperatures, except for 2 °C. During the storage time, lipid oxidation did not increase at any temperature and could not be related to quality decay. The presence of acetaldehyde and butyraldehyde in the packing atmosphere was only found in fillets stored at the highest temperature studied (10 °C). In this study, key quality parameters were established to monitor the spoilage and shelf life of MAP Trachurus trachurus stored at different temperatures. In addition, these results confirm the use of modified atmosphere packaging as a mild preservation method for fillets of Atlantic horse mackerel.

Collecting Samples from the Shelf: Does This Contribute to Shelf‐Life Knowledge?

AbstractSamples with different storage times were collected from supermarket shelves for three products: a strawberry fruit drink (SFD), digestive biscuits and shortbread. Sensory descriptive analysis and chemical measurements were performed on the samples. Consumers measured sensory acceptability and answered an accept/reject question for each sample. These last data were used to estimate the sensory shelf life of the SFD applying survival analysis methodology. For the digestive biscuits and shortbread, this estimation was not possible because of the low rejection probability and that acceptability differences between samples did not follow the expected trend in relation to dates. Partial least squares regressions showed the relationships between acceptability (Y‐matrix) and trained panel descriptive analysis + chemical measurements (X‐matrix). Collecting samples from the shelf could be a means of obtaining cut‐off points for shelf‐life estimations. However, in two of the three examples presented, confidence intervals were wide. This was due to the relatively low number of experimental points in the regression and/or the batch variability inherent in the sample collection method. Overall, collecting samples from the shelf contributed limited information to shelf‐life knowledge.Practical ApplicationsIf samples with different storage times could be collected from the company's deposits and/or from supermarket shelves, this would mean an important saving in resources, especially as this would mean not having to wait for the different storage times to elapse. The title of this article proposed answering the question of whether collecting samples from the shelf contributes to shelf‐life knowledge. The answer is that it does, although with limitations. Depending on the product, it can provide sensory shelf‐life estimations or establish if current “best‐before” dates are adequate. Correlations between acceptability and objective sensory or instrumental data can help in understanding modes of deterioration.

Use of Images in Shelf Life Assessment of Fruit Salad

Fruit salads stored for different lengths of time as well as their images were used to estimate sensory shelf life by survival analysis. Shelf life estimates obtained using fruit salad images were longer than those achieved by analyzing the real product. This was attributed to the fact that images are 2-dimensional representations of real food, probably not comprehensive of all the visual information needed by the panelists to produce an acceptability/unacceptability judgment. Images were also subjected to image analysis and the analysis of the overall visual quality by a trained panel. These indices proved to be highly correlated to consumer rejection of the fruit salad and could be exploited for routine shelf life assessment of analogous products. To this regard, a failure criterion of 25% consumer rejection could be equivalent to a score 3 in a 5-point overall visual quality scale. Food images can be used to assess product shelf life. In the case of fruit salads, the overall visual quality assessed by a trained panel on product images and the percentage of brown pixels in digital images can be exploited to estimate shelf life corresponding to a selected consumer rejection.

METHODOLOGY FOR SENSORY SHELF‐LIFE ESTIMATION: A REVIEW

ABSTRACTWhen talking about shelf life of foods, in the vast majority of cases we are talking about sensory shelf life of foods. The review presents an overview of the published research over the past decades classified according to the following topics: (1) cut‐off point methodology (arbitrary and regression‐based cut‐off points); (2) methods based on product failure or consumers' rejection (failure with no censorship, logistic regression and survival analysis); (3) accelerated studies; and (4) other topics and further research.PRACTICAL APPLICATIONSGoing through the aisles of the food and beverage sections of a supermarket shows that the number of food products whose shelf life is dependent on their sensory properties is far greater than those products whose shelf life depends on microbiological and/or nutritional properties. The present review allows researchers and practitioners to count on a summary of the salient research articles published on the theme of sensory shelf life. Articles which deal with methodological and design issues are presented, together with a critical review of articles where poor methodology has been applied.

Stability of avocado paste carotenoids as affected by high hydrostatic pressure processing and storage

Abstract When compared to thermal and chemical alternatives, high hydrostatic pressure (HHP) processing is the most effective non-thermal technology to process avocados. Herein we report the effects of HHP-processing (600 MPa, 3 min) and storage (40 days, 4 °C) on the stability of avocado paste ( Persea americana , cv.Hass) carotenoids. Likewise, the effects of HHP-processing and storage on hydrophilic and lipophilic oxygen radical absorbance capacities (ORAC) of the product were studied. Pressurization induced a significant increase (approx. 56%) in concentrations of total extractable carotenoids. Highest increases for individual carotenoids were observed for neoxanthin-b (513%), followed by α-cryptoxanthin (312%), α-carotene (284%), β-cryptoxanthin (220%), β-carotene (107%), and lutein (40%). Carotenoid levels declined during storage, but at the end of the product's sensory shelf-life were higher than those initially present in unprocessed avocado paste. Interestingly, ORAC-values followed a different trend than carotenoids; they decreased immediately after HHP-processing and increased during storage, therefore indicating that carotenoids appear to be minor contributors to the total antioxidant capacity of the fruit. Industrial relevance: HHP processed avocado paste is commercially available and is stable to the action of spoilage microorganisms during refrigerated storage. However, there are no prior reports on the effects of HHP processing and storage time on the stability of health bioactive compounds present in avocados, particularly carotenoid profiles. Results of the present work indicated that the nutritional and nutraceutical values of avocado carotenoids were retained after commercial HHP-processing of the paste and until the end of its sensory shelf-life. The knowledge generated has scientific relevance for the advancement of non-thermal technologies, and is also considered relevant to consumers and the Mexican avocado industry because of the potential impact of the product on human health.

Characterization and evaluation of the spoilage potential of Lactococcus piscium isolates from modified atmosphere packaged meat

A total of 222 psychrotrophic lactococci isolated from use-by day, modified atmosphere packaged (MAP) meat were identified to the species level by numerical analyses of EcoRI and ClaI ribopatterns and phylogenetic sequence analyses of 16S, rpoA and pheS genes. In addition, their meat spoilage potential was studied. The majority of the isolates (n=215) were identified as Lactococcus piscium, while seven isolates belonged to Lactococcus raffinolactis. L. piscium was shown to be adapted to growing in a variety of MAP meat products including broiler, turkey, pork, and minced meat from beef and pork, where they belonged to the predominating microbiota at the end of the storage. Numerical analyses of EcoRI and ClaI ribopatterns, and phylogenetic sequence analyses of rpoA and pheS genes were shown to be reliable tools in species level identification of meat lactococci. The spoilage potential of L. piscium was evaluated by inoculating representative isolates to MAP pork stored at 6°C for 22days. Development of spoilage population was monitored using a culture-independent T-RFLP approach. The sensory shelf life of pork inoculated with L. piscium was shortened compared to the uninoculated control. Alongside with the inoculated L. piscium isolates, Leuconostoc spp. present as initial contaminants in the samples thrived. This shows that even though lactococci were inoculated at higher levels compared to the natural microbiota, they did not occupy the niche and prevent the growth of other lactic acid bacteria.

PROCESS OPTIMIZATION FOR CHICKEN PATTIES MANUFACTURED WITH A COMBINATION OF SPENT HEN AND RABBIT MEAT

ABSTRACT A comminuted chicken patty was produced using spent hen and rabbit meats at 100:0, 95:5, 90:10, 85:15 and 80:20 ratios. The extenders/binders with whole liquid eggs (WLE) at 5, 10 and 15% and soy chunks at 3, 6 and 9%, respectively, were also used. The patties were evaluated for sensory, physicochemical and proximate quality and shelf life. The scores for all sensory attributes of patties stored at refrigerated temperature (4 ± 1C) for 20 days decreased significantly (P < 0.05) while pH, thiobarbituric acid and tyrosine values increased significantly (P < 0.05). The patties formulated with WLE and soy chunks-added patties were acceptable up to 20 days without any spoilage. A combination of 90:10 spent hen meat and rabbit meat formulated with either 10% WLE or 9% soy chunks resulted in the most desirable patties that scored maximum for sensory attributes and had better cooking yield, emulsion stability and physicochemical characteristics over all other combinations. PRACTICAL APPLICATIONS Meat from spent hens is usually tough and poor in functional properties but could be beneficially utilized through formulation of comminuted processed products. The process of comminution is proven to convert relatively tough and less juicy meat into processed meat products with desirable characteristics. Rabbit meat is rich in vitamin B complex, low in fat and cholesterol content and easily digestible. The protein value of domestic rabbit meat ranked superior over meat of other species being used for human consumption. Egg is a well-known food additive and emulsifier that possesses nutritional, functional and emulsion properties. The functional properties of egg improve the physicochemical and sensory qualities of patties. In addition, the antimicrobial and antioxidative properties of egg components have been effectively utilized in formulation of meat products.

Identification of chemical markers for the sensory shelf-life of saveloy

The aroma composition, the microbial composition and the sensory profile were measured in sliced saveloy samples packed in modified atmosphere (MA). The main objective was to identify aroma compounds with potential as chemical markers to identify the sensory changes of saveloy. The 60 aroma compounds isolated from the saveloy samples by dynamic headspace extraction and measured by Gas Chromatography Mass Spectrometry (GC-MS) were used to model the sensory attributes sour&old odour and meaty odour using partial least squares regression (PLS). 2- and 3-methylbutanal, 2- and 3-methylbutanol, acetoin and diacetyl were found to have the highest impact on both sour&old odour and meaty odour of the samples. The results show that these four aroma compounds have high potential as chemical markers for the sensory shelf-life of sliced and MA-packed saveloy.