Sensory Shelf‐Life Limiting Factor of High Hydrostatic Pressure Processed Avocado Paste

Abstract

At present, HHP is the most effective commercial nonthermal technology to process avocado paste when compared to thermal and chemical alternatives. HHP-treated avocado paste is a microbiologically stable food for a period of at least 45 d stored under refrigeration. However, previous published work indicated that consumers rejected the product after approximately 19 d of storage due to sensory changes. This manuscript presents a sensory study that permitted the identification of the critical sensory descriptor that is acting as the sensory shelf life limiting factor of the product. The data presented herein along with previous reported data allows a better understanding of the deterioration mechanism that occurs during the storage of HHP-treated avocado paste. This information is relevant and useful for the elucidation of possible alternatives to enhance the shelf life of HHP-treated avocado paste.

Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology

“…In studies involving the survival analysis, values of 10%, 25% and 50% as the percentages of consumer rejection have been considered (Gambarro et al, 2006;Hough et al, 2003;Jacobo-Velázquez and Hernández-Brenes, 2010). In the present study, values of 10% and 25% were taken into consideration, since high rejection levels could result in economic losses for the oligofructose supplier, which would be prohibitive.…”

High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review

“…Lambert and others (1999) studied the impact of HP treatments (200 to 800 MPa/20 °C/20 min) on the aromatic volatile profile of strawberry purée and they found that pressure treatments of 200 and 500 MPa did not affect the aroma profile, while a significant change was observed in the HP‐treated (800 MPa) strawberry purée compared to untreated sample by inducing the synthesis of new compounds. In a study performed by Jacobo‐Velázquez and Hernández‐Brenes (2011), they used a trained panel and a consumer panel to determine the sensory shelf‐life‐limiting factor of HP‐treated (600 MPa/23 °C/3 min) avocado paste during 45 d storage at 4 °C. In this study, the trained panel identified sour and rancid favors as the main sensory descriptors (critical descriptors) that are able to discriminate stored from untreated samples.…”

Sensory Shelf Life Estimation of Novel Fortified Blended Foods Under Accelerated and Real‐Time Storage Conditions

“…Rancid and other off‐note characteristics from lipid degradation in food often have low threshold values and are easily perceived by human even at low concentration (Jacobsen, ; Skibsted, Mikkelsen, & Bertelsen, ; W'sowicz et al., ). Rancidity‐related sensory attributes also have been used as critical descriptors for shelf life estimation for several products, such as extruded pet food (Chanadang et al., ), avocado paste (Jacobo‐Velázquez & Hernández‐Brenes, ), and spray‐dried fish oil powder (Keogh et al., ). For this study, the end of shelf life of all FBFs was determined as the last storage time that did not show a significant increase ( P ≤ 0.05) in rancid and painty characteristics.…”