Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60162694%3AG42__%2F23%3A00558297" target="_blank" >RIV/60162694:G42__/23:00558297 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28110/22:63554779 RIV/70883521:28610/22:63554779

Result on the web

<a href="https://www.mdpi.com/2304-8158/11/14/2004" target="_blank" >https://www.mdpi.com/2304-8158/11/14/2004</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods11142004" target="_blank" >10.3390/foods11142004</a>

Result language

angličtina

Original language name

Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage

Original language description

This study reports the development of selected indicators affecting changes in food quality and safety of selected long-life canned (Szeged goulash, canned chicken meat, pork pate, canned tuna fish) and dehydrated (instant goulash soup) food during a two-year storage experiment at four different temperatures. The storage temperatures were selected to represent Arctic (-18 degrees C), temperate (5 degrees C), subtropical (25 degrees C) and tropical (40 degrees C) climatic zones where such food is likely to be stored during, for example, humanitarian and military missions. Microorganism amounts below the detection limit (p < 0.05), regardless of the storage temperature (p >= 0.05), were monitored in canned samples. The contents of dry matter, fat and proteins did not change during storage, regardless of the storage temperature (p >= 0.05). During the 24-month storage, all food showed an increase in the level of ammonia (p < 0.05) and the TBARS-value (p < 0.05), whereas the rate of increase in both parameters was significantly higher at higher storage temperatures (p < 0.05). The losses of individual amino acids during storage ranged from 5% rel. calculated on the amino acid contents in Month "0" up to 15% rel. (p < 0.05). With storage temperatures above the freezing point, the hardness values decreased with the increase in the storage temperature (p < 0.05) and prolongation of the storage period (p < 0.05). Moreover, with temperatures of -18 degrees C, the development of hardness, measured as the "decrease rate", was significantly higher compared to the absolute values.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

FOODS

ISSN

2304-8158

e-ISSN

2304-8158

Volume of the periodical

11

Issue of the periodical within the volume

14

Country of publishing house

CH - SWITZERLAND

Number of pages

16

Pages from-to

2004

UT code for WoS article

000831996800001

EID of the result in the Scopus database

2-s2.0-85134001019