Impact of long-term storage on the quality of selected sugar-based foods stored at different temperatures
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60162694%3AG42__%2F23%3A00557931" target="_blank" >RIV/60162694:G42__/23:00557931 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28110/22:63549720 RIV/70883521:28610/22:63549720
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0023643822000305" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0023643822000305</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2022.113095" target="_blank" >10.1016/j.lwt.2022.113095</a>
Alternative languages
Result language
angličtina
Original language name
Impact of long-term storage on the quality of selected sugar-based foods stored at different temperatures
Original language description
The aim of the presented study was to evaluate the microbiological, chemical, physical and organoleptic properties of sugar-based foods (apricot-apple jam, flower meadow honey, sweetened hazelnut cocoa spread) stored at four different temperatures (-18, 5, 23 and 40 degrees C) for a period of 24 months. In addition, critical combinations of storage temperature and time were determined for maintaining food quality and food safety. Storage of all samples <23 degrees C appeared to be safe from a microbiology perspective, while in the case of storage at 40 degrees C it was not recommended to exceed a storage period of 6 or 12 months. The pH-values decreased and the dry matter, ammonia, TBARS content increased most intensively during the first 6 months of storage (P < 0.05). The amino acid content of sweetened hazelnut cocoa spread decreased significantly at 40 degrees C (P < 0.05). With the prolonged storage time, the organoleptic properties of the samples deteriorated. The changes were more intensive when an elevated storage temperature was used (P < 0.05). Moreover, under the above-mentioned conditions a marginal decrease of the total saccharide content in all samples was observed. In addition, the apparent viscosity of the honey and the firmness of the jam increased significantly at elevated temperatures of 40 degrees C (P < 0.05).
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
LWT-FOOD SCIENCE AND TECHNOLOGY
ISSN
0023-6438
e-ISSN
1096-1127
Volume of the periodical
157
Issue of the periodical within the volume
113095
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
10
Pages from-to
113095
UT code for WoS article
000752460300008
EID of the result in the Scopus database
2-s2.0-85123032057