Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage
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 pâté, canned tuna fish) and dehydrated (instant goulash soup) food during a two-year storage experiment at four different tem...
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ftmdpi:oai:mdpi.com:/2304-8158/11/14/2004/ 2023-08-20T04:04:50+02:00 Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage Tomáš Šopík Zuzana Lazárková Richardos Nikolaos Salek Jaroslav Talár Khatantuul Purevdorj Leona Buňková Pavel Foltin Petra Jančová Martin Novotný Robert Gál František Buňka agris 2022-07-06 application/pdf https://doi.org/10.3390/foods11142004 EN eng Multidisciplinary Digital Publishing Institute Food Packaging and Preservation https://dx.doi.org/10.3390/foods11142004 https://creativecommons.org/licenses/by/4.0/ Foods; Volume 11; Issue 14; Pages: 2004 long-term storage food quality food safety long-life food temperature regimens Text 2022 ftmdpi https://doi.org/10.3390/foods11142004 2023-08-01T05:38:01Z 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 pâté, 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 °C), temperate (5 °C), subtropical (25 °C) and tropical (40 °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 °C, the development of hardness, measured as the “decrease rate”, was significantly higher compared to the absolute values. Text Arctic MDPI Open Access Publishing Arctic Foods 11 14 2004 |
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Open Polar |
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MDPI Open Access Publishing |
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ftmdpi |
language |
English |
topic |
long-term storage food quality food safety long-life food temperature regimens |
spellingShingle |
long-term storage food quality food safety long-life food temperature regimens Tomáš Šopík Zuzana Lazárková Richardos Nikolaos Salek Jaroslav Talár Khatantuul Purevdorj Leona Buňková Pavel Foltin Petra Jančová Martin Novotný Robert Gál František Buňka Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage |
topic_facet |
long-term storage food quality food safety long-life food temperature regimens |
description |
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 pâté, 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 °C), temperate (5 °C), subtropical (25 °C) and tropical (40 °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 °C, the development of hardness, measured as the “decrease rate”, was significantly higher compared to the absolute values. |
format |
Text |
author |
Tomáš Šopík Zuzana Lazárková Richardos Nikolaos Salek Jaroslav Talár Khatantuul Purevdorj Leona Buňková Pavel Foltin Petra Jančová Martin Novotný Robert Gál František Buňka |
author_facet |
Tomáš Šopík Zuzana Lazárková Richardos Nikolaos Salek Jaroslav Talár Khatantuul Purevdorj Leona Buňková Pavel Foltin Petra Jančová Martin Novotný Robert Gál František Buňka |
author_sort |
Tomáš Šopík |
title |
Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage |
title_short |
Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage |
title_full |
Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage |
title_fullStr |
Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage |
title_full_unstemmed |
Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage |
title_sort |
changes in the quality attributes of selected long-life food at four different temperatures over prolonged storage |
publisher |
Multidisciplinary Digital Publishing Institute |
publishDate |
2022 |
url |
https://doi.org/10.3390/foods11142004 |
op_coverage |
agris |
geographic |
Arctic |
geographic_facet |
Arctic |
genre |
Arctic |
genre_facet |
Arctic |
op_source |
Foods; Volume 11; Issue 14; Pages: 2004 |
op_relation |
Food Packaging and Preservation https://dx.doi.org/10.3390/foods11142004 |
op_rights |
https://creativecommons.org/licenses/by/4.0/ |
op_doi |
https://doi.org/10.3390/foods11142004 |
container_title |
Foods |
container_volume |
11 |
container_issue |
14 |
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2004 |
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1774715233365917696 |