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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Online Access: | http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9319022/ http://www.ncbi.nlm.nih.gov/pubmed/35885247 https://doi.org/10.3390/foods11142004 |
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ftpubmed:oai:pubmedcentral.nih.gov:9319022 2023-05-15T15:09:14+02:00 Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage Šopík, Tomáš Lazárková, Zuzana Salek, Richardos Nikolaos Talár, Jaroslav Purevdorj, Khatantuul Buňková, Leona Foltin, Pavel Jančová, Petra Novotný, Martin Gál, Robert Buňka, František 2022-07-06 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9319022/ http://www.ncbi.nlm.nih.gov/pubmed/35885247 https://doi.org/10.3390/foods11142004 en eng MDPI http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9319022/ http://www.ncbi.nlm.nih.gov/pubmed/35885247 http://dx.doi.org/10.3390/foods11142004 © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). CC-BY Foods Article Text 2022 ftpubmed https://doi.org/10.3390/foods11142004 2022-07-31T03:06:03Z 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 PubMed Central (PMC) Arctic Foods 11 14 2004 |
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Article Šopík, Tomáš Lazárková, Zuzana Salek, Richardos Nikolaos Talár, Jaroslav Purevdorj, Khatantuul Buňková, Leona Foltin, Pavel Jančová, Petra Novotný, Martin Gál, Robert Buňka, František Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage |
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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 |
Šopík, Tomáš Lazárková, Zuzana Salek, Richardos Nikolaos Talár, Jaroslav Purevdorj, Khatantuul Buňková, Leona Foltin, Pavel Jančová, Petra Novotný, Martin Gál, Robert Buňka, František |
author_facet |
Šopík, Tomáš Lazárková, Zuzana Salek, Richardos Nikolaos Talár, Jaroslav Purevdorj, Khatantuul Buňková, Leona Foltin, Pavel Jančová, Petra Novotný, Martin Gál, Robert Buňka, František |
author_sort |
Šopík, Tomáš |
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 |
MDPI |
publishDate |
2022 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9319022/ http://www.ncbi.nlm.nih.gov/pubmed/35885247 https://doi.org/10.3390/foods11142004 |
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Arctic |
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Arctic |
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Arctic |
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Arctic |
op_source |
Foods |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9319022/ http://www.ncbi.nlm.nih.gov/pubmed/35885247 http://dx.doi.org/10.3390/foods11142004 |
op_rights |
© 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
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CC-BY |
op_doi |
https://doi.org/10.3390/foods11142004 |
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Foods |
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11 |
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14 |
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2004 |
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1766340466220990464 |