Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage
Identifikátory výsledku
Kód výsledku v 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>
Nalezeny alternativní kódy
RIV/70883521:28110/22:63554779 RIV/70883521:28610/22:63554779
Výsledek na webu
<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>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage
Popis výsledku anglicky
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.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
—
Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2022
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
FOODS
ISSN
2304-8158
e-ISSN
2304-8158
Svazek periodika
11
Číslo periodika v rámci svazku
14
Stát vydavatele periodika
CH - Švýcarská konfederace
Počet stran výsledku
16
Strana od-do
2004
Kód UT WoS článku
000831996800001
EID výsledku v databázi Scopus
2-s2.0-85134001019