Sensory cut-off point obtained from survival analysis statistics

Garitta, Lorena; Langohr, Klaus; Gómez, Guadalupe; Hough, Guillermo; Beeren, C.J.M.

doi:10.1016/j.foodqual.2015.02.012

Cited by 15 publications

(8 citation statements)

References 18 publications

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“…Ot is important to perceive the acceptability profile decrease with storage time, showing a consistence with literature (Cruz et al, 2010;Garitta et al, 2015). Comi et al (2015) found 12 days for commercial beef burgers.…”

Section: Copsupporting

confidence: 74%

“…From the level of rancidity indicated by the trained panel and the overall acceptability of the samples given by the assessors, the value where the acceptability of the product began to significantly decrease was calculated trough Equation 1 (Garitta et al, 2015;Hough & Fiszman, 2005): Using the proposed S value, a graph displayed the results of the assessors (overall acceptability) versus those of the trained panel (rancidity intensity). From this graph, and replacing the value for S in the equation, the X acquired was the value of the maximum acceptable rancidity.…”

Section: Cut-off Point (Cop)mentioning

confidence: 99%

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Survival analysis and cut-off point to estimate the shelf life of refrigerated fish burgers

et al. 2020

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The consumption of fish in Brazil is below the world average. On order to change this scenario, considering the high nutritional value of this meat, one of the strategies is to turn fish into a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires investigation of the shelf life. To that end, survival analysis and cutoff point (CDP) methodologies access the perception of consumers and trained panels. Thus, the objective of this study was to estimate the shelf life of grass carp burgers, by means of the survival analysis and cutoff point. A trained sensory panel and consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the reactive substances of thiobarbituric acid (TBARS) were evaluated. The TBARS results corroborated rancidity observed both with exponential growth and with correlation coefficients above 0.98. The survival analysis determined the end of the shelf life of the fish burgers after 21 days, with the CDP technique indicating 17 days. Both methodologies were efficient in estimating the shelf life of the product analyzed, considering the lower result from CDP adequate, since it establishes the value were the acceptability begins to decrease.

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Section: Copsupporting

confidence: 74%

Section: Cut-off Point (Cop)mentioning

confidence: 99%

Survival analysis and cut-off point to estimate the shelf life of refrigerated fish burgers

et al. 2020

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“…Since we expected to maintain the sensory attributes of the products during storage as similar as possible to those of the fresh product (at the beginning of storage), the best sensory attributes were directly related to the best scores, namely the closest to the maximum score for overall appearance, odor, flavor and texture, and the closest to the minimum score for browning and red color of the juice. Although previous reports have considered the score in the middle of the scale as a limit score (Martínez et al 2005;Piagentini et al 2005), the use of nonarbitrary cutoff points was recommended (Hough and Garitta 2012;Garitta et al 2015).…”

Section: Sensory Analysismentioning

confidence: 99%

UV-C Treatment Applied Alone or Combined with Orange Juice to Improve the Bioactive Properties, Microbiological, and Sensory Quality of Fresh-Cut Strawberries

Avalos-Llano

Molina

Sgroppo

2020

Food Bioprocess Technol

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The effects of UV-C treatment (5.8 kJ m −2) alone and combined with the addition of orange juice on the bioactive properties, microbiological, and sensory quality of fresh-cut strawberries for 12 days at 0°C were studied. During storage, the contents of ascorbic acid (AA), total phenols, flavonoids, and anthocyanins were enhanced in strawberry slices only treated with UV-C (UV slices), whereas ellagic acid slightly decreased in correlation with the antioxidant capacity. After 12 days of storage, AA level in UV slices was 10% higher than those in the other samples studied. In addition, UV slices showed higher contents of phenols (about 14%), flavonoids (about 23%), and anthocyanins (11-41%) than untreated slices during storage. However, fresh-cut strawberries UV-C treated and immersed in juice showed slight but significant AA decrease due to its oxidation to dehydroascorbic acid. Also, phenolic compounds decreased that was associated with their diffusion to the juice and correlated with the antioxidant capacity. Although both UV-C treatments alone and combined with juice immersion reduced microbial load, UV-C applied alone allowed obtaining the highest microbial reductions. After 8 days of storage, the most significant reductions were found, 1.4 log units for mesophilic bacteria and 1.3 log units for molds and yeasts. In addition, UV-C applied alone allowed maintaining firmness and obtaining a product with the best sensory quality throughout storage. Hence, the irradiation at 5.8 kJ m −2 applied alone was the most effective preserving treatment and may be useful to obtain a value-added product.

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“…Thus, survival analysis may represent more clearly the expectations of consumers with respect to a product. This methodology taps directly into consumer experience (Esmerino et al., 2015; Garitta & Hough, 2012a; Garitta et al., 2015).…”

Section: Resultsmentioning

confidence: 99%

Determination of optimum ripening time in hard cooked cheeses (Reggianito type) using survival analysis statistics: Modified versus traditional cheese making technology

Garitta

Ayelén

Rodriguez

et al. 2021

Journal of Food Science

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In this work, we determined optimum ripening time of hard cooked cheeses made by traditional technology or by an innovative process aimed at accelerating flavor formation. For that purpose, we applied survival analysis statistics. Experimental cheese making (E) included homogenization of milk fat, unpasteurized cheese milk, changes in cooking temperature, and a curd‐washing step, while traditional cheese making (T) followed a classic hard‐cooked cheese making. Cheeses were ripened for 215 days and samples were analyzed at 76, 112, 128, 152, and 215 days. Consumers (250) were recruited and divided into five groups of 50 consumers for each stage. At each sampling time, consumers assessed whether the sample was “under‐ripe,” “ok,” or “over‐ripe.” Optimum ripening time could be estimated only for E cheeses, with a high percentage of rejection. For T cheeses, it was not possible to determine the optimum ripening time because the rejection by over‐ripening was never reported. We verified consumer segmentation: a small percentage found E cheese under‐ripe and a high percentage found it over‐ripe. Many consumers qualified E cheeses as too spicy, especially at the end of ripening. Spicy flavor is usually perceived before than the texture and evidenced an acceleration of the flavor formation. We concluded that the innovative intervention in cheese making technology was successful in accelerating cheese ripening. It also had potential to develop a new cheese product targeted at consumers who chose/prefer good spicy flavor. Practical Application Survival analysis is a useful methodology to determine the optimum ripening time of foods based on consumer data. In this work, it evidenced that the proposed innovative cheese making was successful in accelerating the formation of cheese flavor, and had the potential to develop a new cheese product targeted at consumers who chose/prefer good spicy flavor.

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Sensory cut-off point obtained from survival analysis statistics

Cited by 15 publications

References 18 publications

Survival analysis and cut-off point to estimate the shelf life of refrigerated fish burgers

Survival analysis and cut-off point to estimate the shelf life of refrigerated fish burgers

UV-C Treatment Applied Alone or Combined with Orange Juice to Improve the Bioactive Properties, Microbiological, and Sensory Quality of Fresh-Cut Strawberries

Determination of optimum ripening time in hard cooked cheeses (Reggianito type) using survival analysis statistics: Modified versus traditional cheese making technology

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