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 pate, canned tuna fish) and dehydrated (instant goulash soup) food during a two-year storage experiment at four different tem...
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ftunivzlinpubl:oai:publikace.k.utb.cz:10563/1011056 2023-07-16T03:57:11+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-Nicolaos Talár, Jaroslav Purevdorj, Khatantuul Buňková, Leona Foltin, Pavel Jančová, Petra Novotný, Martin Gál, Robert Buňka, František 2022 http://publikace.k.utb.cz/handle/10563/1011056 en eng MDPI https://www.mdpi.com/2304-8158/11/14/2004 Foods http://publikace.k.utb.cz/handle/10563/1011056 Attribution 4.0 International https://creativecommons.org/licenses/by/4.0/ openAccess Foods long-term storage food quality food safety long-life food temperature regimens article 2022 ftunivzlinpubl 2023-06-25T07:41:57Z 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 pate, 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 degrees C), temperate (5 degrees C), subtropical (25 degrees C) and tropical (40 degrees 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 degrees C, the development of hardness, measured as the "decrease rate", was significantly higher compared to the absolute values. Tomas Bata University in Zlin, TBU: IGA/FT/2019/006, IGA/FT/2020/006; Ministerstvo Obrany České Republiky, MOČR Ministry of Defence of the Czech Republic; Tomas Bata University in Zlin [IGA/FT/2019/006, IGA/FT/2020/006] Article in Journal/Newspaper Arctic Tomas Bata University Zlin: TBU publications Arctic |
institution |
Open Polar |
collection |
Tomas Bata University Zlin: TBU publications |
op_collection_id |
ftunivzlinpubl |
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 Šopík, Tomáš Lazárková, Zuzana Salek, Richardos-Nicolaos 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 |
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 pate, 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 degrees C), temperate (5 degrees C), subtropical (25 degrees C) and tropical (40 degrees 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 degrees C, the development of hardness, measured as the "decrease rate", was significantly higher compared to the absolute values. Tomas Bata University in Zlin, TBU: IGA/FT/2019/006, IGA/FT/2020/006; Ministerstvo Obrany České Republiky, MOČR Ministry of Defence of the Czech Republic; Tomas Bata University in Zlin [IGA/FT/2019/006, IGA/FT/2020/006] |
format |
Article in Journal/Newspaper |
author |
Šopík, Tomáš Lazárková, Zuzana Salek, Richardos-Nicolaos Talár, Jaroslav Purevdorj, Khatantuul Buňková, Leona Foltin, Pavel Jančová, Petra Novotný, Martin Gál, Robert Buňka, František |
author_facet |
Šopík, Tomáš Lazárková, Zuzana Salek, Richardos-Nicolaos 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://publikace.k.utb.cz/handle/10563/1011056 |
geographic |
Arctic |
geographic_facet |
Arctic |
genre |
Arctic |
genre_facet |
Arctic |
op_source |
Foods |
op_relation |
https://www.mdpi.com/2304-8158/11/14/2004 Foods http://publikace.k.utb.cz/handle/10563/1011056 |
op_rights |
Attribution 4.0 International https://creativecommons.org/licenses/by/4.0/ openAccess |
_version_ |
1771543691778850816 |