Sensory Shelf Life Estimation of Food Products

Sensory Shelf Life Estimation Of Food Products......Page 2
Sensory Shelf Life Estimation Of Food Products......Page 3
Dedication......Page 6
Contents......Page 8
Preface......Page 14
Acknowledgments......Page 16
Author......Page 18
1.1 Sensory shelf life definition......Page 19
1.2 Labeling regulations......Page 20
1.3 Shelf life of foods is sensory shelf life......Page 21
1.4 Importance of the consumer in defining food quality......Page 22
1.5.1 Labuza ( 1982)......Page 24
1.5.2 Gacula ( 1984)......Page 27
1.5.3 IFST guidelines ( 1993)......Page 28
1.5.4 Man and Jones ( 1994)......Page 29
1.5.5 Taub and Singh ( 1998)......Page 32
1.5.6 Kilcast and Subramaniam ( 2000a)......Page 34
1.5.8 Labuza and Szybist ( 2001)......Page 36
References......Page 38
2.2.1 Analyze and interpret......Page 41
2.2.3 Sight, touch, and hearing......Page 42
2.3 Sensory analysis: Trained panels versus experts......Page 43
2.4.1 Testing area......Page 46
2.4.2 Lighting......Page 48
2.4.3 Time of day......Page 49
2.4.6 Sample size......Page 50
2.4.9 Palate cleansers......Page 51
2.6.1 Expectation error......Page 52
2.6.2 Error of habituation......Page 53
2.6.6 Positional bias......Page 54
2.6.9 Lack of motivation......Page 55
2.6.10 Capriciousness versus timidity......Page 56
2.7.1.1 Triangle test......Page 57
2.7.1.2 Example of sensory shelf life ( SSL) determined by a triangle test......Page 58
2.7.1.4 Difference from control test......Page 62
2.7.2 Descriptive tests......Page 65
2.7.3 Affective tests......Page 72
2.7.3.1 Selecting consumers......Page 73
2.7.3.2 Test location......Page 76
2.7.3.3 Quantitative affective test methods......Page 77
References......Page 78
3.1 Initial Considerations......Page 81
3.2.1 Literature Values......Page 82
3.2.2 Values From The Internet......Page 83
3.2.3 Values Based On Distribution Times......Page 84
3.3.1 Temperatures......Page 85
3.3.2 Maximum Storage Time......Page 86
3.3.3 Time Intervals......Page 87
3.3.4 Critical Descriptor......Page 88
3.3.5 Storing Fresh Samples......Page 89
3.3.6.1 Basic Design......Page 91
3.3.6.2 Reversed Storage Design......Page 93
3.3.7.1 Bananas......Page 97
3.3.7.2 Vegetable Oil......Page 98
3.3.7.3 Yogurt......Page 99
References......Page 100
4.1 What is survival analysis?......Page 101
4.2.2 Left- censoring......Page 102
4.2.3 Interval- censoring......Page 103
4.3 Survival and failure functions......Page 104
4.4 Shelf life centered on the product or on its interaction with the consumer?......Page 106
4.5 Experimental data used to illustrate the methodology......Page 107
4.6 Censoring in shelf- life data......Page 108
4.7 Model to estimate the rejection function......Page 111
4.8 Calculations using the R statistical package......Page 114
4.9 Interpretation of shelf- life calculations......Page 121
4.10 An additional example......Page 123
4.12 Is there a way to deal with totally new products?......Page 128
References......Page 129
5.1 Number of consumers......Page 131
5.2.1 Introduction......Page 132
5.2.3 Model and data analysis......Page 134
5.2.4 Conclusions on current status data......Page 140
5.3.1.2 Covariate model......Page 142
5.3.1.3 Calculations using R......Page 144
5.3.2 Product formulations......Page 150
5.3.2.2 Calculations using R......Page 151
5.3.3.1 Experimental data......Page 157
5.3.3.2 Calculations using R......Page 158
References......Page 163
6.1 When is the survival statistics methodology difficult to apply?......Page 165
6.2 Basics of the COP methodology......Page 166
6.3 Approaches in establishing a COP......Page 167
6.4.1 Critical descriptors......Page 169
6.4.3 Determination of intensity levels of samples by a trained sensory panel......Page 170
6.4.4 Determination of acceptability levels of the same samples by a consumer panel......Page 171
6.4.5 Calculation of the COP......Page 172
6.5.2 First- order kinetics......Page 177
6.5.3 Choosing between zero- and first- order kinetics......Page 178
6.5.4 Sensory properties that present a lag phase......Page 179
6.6.1 Sample storage and trained sensory panel evaluations......Page 180
6.6.2 Results and calculations......Page 181
6.8 Caveats for using COP methodology......Page 184
References......Page 185
7.1.1 Acceleration factor fallacy......Page 187
7.1.2 Methods of acceleration......Page 188
7.2.1 Arrhenius equation......Page 189
7.2.2 Data for activation energy calculations......Page 190
7.2.3 Simple activation energy calculations......Page 191
7.2.4 Activation energy calculations based on non- linear regression......Page 194
7.3 The use of Q10......Page 200
7.4.1 Accelerated storage model......Page 202
7.4.2 Experimental data......Page 204
7.4.3 Calculations using R......Page 205
7.5 Potential pitfalls of accelerated shelf- life testing......Page 211
7.5.2 Pitfall 2: Failure in quantifying uncertainty......Page 212
7.5.4 Pitfall 4: Masked rejection mode......Page 213
7.5.5 Pitfall 5: Comparisons that do not hold......Page 214
7.5.6 Pitfall 6: Increasing temperature can cause deceleration......Page 215
7.5.7 Pitfall 7: Drawing conclusions from pilot- plant samples......Page 216
References......Page 217
8.1.1 Survival analysis model......Page 219
8.1.2 Experimental data used to illustrate the methodology......Page 221
8.1.3 Rejection probability calculations......Page 222
8.2 Optimum concentration of ingredients in food products......Page 226
8.2.1 Survival analysis model......Page 227
8.2.3 Optimum color calculations......Page 230
8.2.4 Conclusions on optimum color estimations......Page 239
8.3.1 Experimental data used to illustrate the methodology......Page 240
8.3.2 Survival analysis model......Page 242
8.3.3 Optimum salt concentration calculations......Page 243
8.3.4 Conclusions on optimum salt concentration estimation......Page 246
8.4 Internal cooking temperature of beef......Page 247
8.5 Optimum ripening times of fruits......Page 250
References......Page 254