Influence of Temperature, Fat Content and Package Material on the Sensory Shelf‐life of a Commercial Mayonnaise

Martinez, C.; Mucci, Alfonso; Cruz, M.J. Santa; Hough, Guillermo; Sánchez, Ricardo

doi:10.1111/j.1745-459x.1998.tb00093.x

Cited by 14 publications

(9 citation statements)

References 7 publications

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“…Studies showed that type of package (jar or pouch) do not have an effect on changes during M A N U S C R I P T A C C E P T E D storage time while package size influence aroma of mayonnaise (Martinez, Mucci, Cruz, Hough, & Sanchez, 1998). Reducing oxygen concentration (minimizing headspace in the container or packaging under vacuum or nitrogen) can reduce the oxidation rate in mayonnaise (Hsieh, 1990;Hsieh & Regenstein, 1991).…”

Section: Packagingmentioning

confidence: 99%

Lipid oxidation in mayonnaise and the role of natural antioxidants: A review

Gorji

Smyth

Sharma³

et al. 2016

Trends in Food Science & Technology

118

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Background: Mayonnaise, a high-oil containing product, is susceptible to oxidation resulting in quality deterioration and the formation of undesirable components such as free radicals and reactive aldehydes. A better understanding of the factors affecting lipid oxidation and ways of retarding oxidation in mayonnaise is essential in order to improve the shelf-life of mayonnaise. Scope and approach: This review presents up-to-date knowledge on the factors affecting lipid oxidation and strategies to retard lipid oxidation in mayonnaise, with an emphasis on natural antioxidants, and application to other similar emulsions. Eliminating possible factors, which will reduce the induction period and hasten rancidity, can increase the shelf life of mayonnaise but one of the most effective means of retarding lipid oxidation in mayonnaise is to incorporate antioxidants. Due to the negative effects and perceptions of synthetic antioxidants, there has been a growing interest in improving oxidative stability of food products with natural ingredients. Therefore, to provide a better base for food engineers to design an effective natural antioxidant system for mayonnaise, in this review the emphasis is given to using natural antioxidants in mayonnaise. Key findings and conclusion: Recent studies showed that incorporation of natural antioxidants in mayonnaise could increase its oxidative stability. However, natural antioxidants may exert a negative effect on sensory properties and further studies are needed to identify, quantify and overcome this problem. Manipulating the interfacial layer of the oil droplet also shows promise for retarding oxidation; however, there is a lack of literature addressing this area.

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Section: Packagingmentioning

confidence: 99%

Lipid oxidation in mayonnaise and the role of natural antioxidants: A review

Gorji

Smyth

Sharma³

et al. 2016

Trends in Food Science & Technology

118

View full text Add to dashboard Cite

show abstract

“…the attribute that has the highest impact on the quality of the milk, or shows the most change over the shortest time period. This is a very hard decision to make, especially when sensory variables are included in the study (Curia & Hough, 2009;Hough et al, 2002;Martínez, Mucci, Santa Cruz, Hough, & Sanchez, 1998). The multivariate accelerated shelf-life approach includes all the attributes that show change over time and gives a single acceleration coefficient (Labuza & Schmidl, 1985;Pedro & Ferreira, 2006).…”

Section: Milk Composition and Microbiological Qualitymentioning

confidence: 99%

Multivariate accelerated shelf-life test of low fat UHT milk

Richards

Kock

Buys

2014

International Dairy Journal

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Real time shelf-life determination of shelf stable products like UHT milk can be very time consuming and expensive and critical attributes used to determine the end of shelf life can be difficult to identify. The multivariate accelerated shelf life test (MASLT) employs all sensory attributes that show change over time and was applied to data obtained from a trained panel (n=11) that evaluated 18 sensory attributes of low fat UHT milk samples stored at 25, 35 and 45°C over a six and a half month time period. The cut-off point that identifies the end of shelf life was obtained by survival analysis based on consumers' acceptance or rejection of samples stored for different times and at different temperatures. Storage at 35 and 45°C reduced the shelf life by a factor of 2.9 and 7.8, respectively. In future, changes in sensory attributes that correlate well with the UHT milk MASLT model can be used as predictors for end of shelf life. For this purpose the milk can be stored at accelerated temperatures and results can be converted to actual market condition.

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“…Sensory shelf-life tests are done using different approaches after varying product storage conditions and study duration. Common approaches include descriptive tests to measure quality changes 8 and hedonic testing to evaluate the impact of quality changes in consumers' acceptability or preference. 9 Acceptance test or preference tests have also been used 10 to estimate shelf-life.…”

Section: Introductionmentioning

confidence: 99%

Development and Sensory Shelf-Life Testing of KOKO Plus: A Food Supplement for Improving the Nutritional Profiles of Traditional Complementary Foods

et al. 2019

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Background: Providing nutritionally adequate complementary foods is essential in preventing malnutrition in young infants. Koko made from fermented corn dough constitutes the most common complementary food in Ghana. However, these do not meet the nutrient requirements. Objective: To develop and test the acceptability and shelf-life of an energy-dense complementary food supplement for improving the nutritional profile of traditional complementary foods. Methods: Surveys of families in urban and rural communities and stakeholder engagements with health professionals were done to identify the most predominant traditional complementary foods and young infants’ feeding practices. A food supplement, KOKO Plus, that would improve the nutritional profile of koko and other complementary foods needed to be developed. Linear programming was used in ingredient formulations for the food supplement based on locally available foods. The acceptability of the food supplement, KOKO Plus, in koko and soup was assessed using 14 trained assessors in a 2 × 2 crossover design. Shelf-life of the product was estimated using the difference in control sensory test method at different storage temperatures (24°C, 34°C, and 44°C). Results: Koko was the most predominant complementary food in many homes. The KOKO Plus food supplement improved the nutritional profile of koko to satisfy the nutrient intake requirements of young infants as recommended by World Health Organization. KOKO Plus was microbiologically safe, with estimated shelf-life of more than 12 months. Conclusion: The development of KOKO Plus as a food supplement provides a practical solution to improve the nutritional status of weaning children in Ghana.

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Influence of Temperature, Fat Content and Package Material on the Sensory Shelf‐life of a Commercial Mayonnaise

Cited by 14 publications

References 7 publications

Lipid oxidation in mayonnaise and the role of natural antioxidants: A review

Lipid oxidation in mayonnaise and the role of natural antioxidants: A review

Multivariate accelerated shelf-life test of low fat UHT milk

Development and Sensory Shelf-Life Testing of KOKO Plus: A Food Supplement for Improving the Nutritional Profiles of Traditional Complementary Foods

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