Impact of long-term storage on the quality of selected sugar-based foods stored at different temperatures

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/70883521:28110/22:63549720 RIV/70883521:28610/22:63549720

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Impact of long-term storage on the quality of selected sugar-based foods stored at different temperatures

Popis výsledku v původním jazyce

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).

Název v anglickém jazyce

Impact of long-term storage on the quality of selected sugar-based foods stored at different temperatures

Popis výsledku anglicky

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).

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

LWT-FOOD SCIENCE AND TECHNOLOGY

ISSN

0023-6438

e-ISSN

1096-1127

Svazek periodika

157

Číslo periodika v rámci svazku

113095

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

10

Strana od-do

113095

Kód UT WoS článku

000752460300008

EID výsledku v databázi Scopus

2-s2.0-85123032057