Dept. of Biotechnology and Food Engineering, School of Biotechnology and Food, Tecnológico de Monterrey-Campus Monterrey, E. Garza Sada 2501 Sur, CP 64849, Monterrey, NL, México.
J Food Sci. 2011 Aug;76(6):S388-95. doi: 10.1111/j.1750-3841.2011.02259.x. Epub 2011 Jul 5.
High hydrostatic pressure (HHP) processing pasteurizes avocado paste without a significant impact on flavor. Although HHP-treated avocado paste stored under refrigeration is safe for human consumption for months, sensory changes taking place during storage cause the rejection of the product by consumers within days. Although it is known that the shelf life of the product ends before its microbial counts are high, its sensory shelf life limiting factor remains unknown. The present study focused on the use of a trained panel and a consumer panel to determine the sensory shelf life limiting factor of HHP-treated avocado paste. The trained panel identified sour and rancid flavors as the main sensory descriptors (critical descriptors) that differentiated stored from freshly processed samples. Further data obtained from consumers identified sour flavor as the main cause for a significant decrease in the acceptability (shelf life limiting factor) of refrigerated HHP-treated avocado paste. The study allowed the elucidation of a proposed deterioration mechanism for HHP-treated avocado paste during its refrigerated shelf life. The information through this work enhances scientific knowledge of the product and proposes the sour flavor development during storage as a relevant sensory attribute that needs to be improved in order to enhance the product shelf life.
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.
高静压（HHP）处理可巴氏杀菌鳄梨酱，而不会对其风味产生重大影响。尽管在冷藏条件下储存的 HHP 处理鳄梨酱在数月内仍可安全供人类食用，但在储存过程中发生的感官变化会导致消费者在数天内拒绝该产品。尽管已知该产品的保质期在其微生物计数升高之前结束，但仍不清楚其感官保质期的限制因素。本研究专注于使用训练有素的小组和消费者小组来确定 HHP 处理鳄梨酱的感官保质期限制因素。训练有素的小组确定酸和油腻味是区分储存和新鲜加工样品的主要感官描述符（关键描述符）。从消费者那里获得的进一步数据确定酸味是冷藏 HHP 处理鳄梨酱可接受性（保质期限制因素）显著下降的主要原因。该研究阐明了 HHP 处理鳄梨酱在冷藏保质期内的拟议劣化机制。通过这项工作获得的信息增强了对该产品的科学认识，并提出了在储存过程中酸味发展作为需要改进的相关感官属性，以提高产品保质期。
目前，与热和化学替代品相比，HHP 是加工鳄梨酱最有效的商业非热技术。在冷藏条件下储存至少 45 天，HHP 处理的鳄梨酱是一种微生物稳定的食品。然而，以前发表的工作表明，由于感官变化，消费者在储存约 19 天后拒绝了该产品。本手稿介绍了一项感官研究，该研究允许识别出充当产品感官保质期限制因素的关键感官描述符。本文提供的数据以及以前报告的数据允许更好地了解在 HHP 处理鳄梨酱储存过程中发生的劣化机制。这些信息对于阐明增强 HHP 处理鳄梨酱保质期的可能替代方法具有相关性和有用性。
