Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), KU Leuven, Heverlee, Belgium.
Department of Food Science, University of Otago, Dunedin, New Zealand.
J Sci Food Agric. 2018 Jul;98(9):3437-3445. doi: 10.1002/jsfa.8856. Epub 2018 Feb 23.
Accurate shelf-life dating of food products is crucial for consumers and industries. Therefore, in this study we applied a science-based approach for shelf-life assessment, including accelerated shelf-life testing (ASLT), acceptability testing and the screening of analytical attributes for fast shelf-life predictions. Shelf-stable strawberry juice was selected as a case study.
Ambient storage (20 °C) had no effect on the aroma-based acceptance of strawberry juice. The colour-based acceptability decreased during storage under ambient and accelerated (28-42 °C) conditions. The application of survival analysis showed that the colour-based shelf-life was reached in the early stages of storage (≤11 weeks) and that the shelf-life was shortened at higher temperatures. None of the selected attributes (a and ΔE value, anthocyanin and ascorbic acid content) is an ideal analytical marker for shelf-life predictions in the investigated temperature range (20-42 °C). Nevertheless, an overall analytical cut-off value over the whole temperature range can be selected.
Colour changes of strawberry juice during storage are shelf-life limiting. Combining ASLT with acceptability testing allowed to gain faster insight into the change in colour-based acceptability and to perform shelf-life predictions relying on scientific data. An analytical marker is a convenient tool for shelf-life predictions in the context of ASLT. © 2017 Society of Chemical Industry.
准确的食品保质期预测对于消费者和行业都至关重要。因此，在本研究中，我们应用了基于科学的方法进行保质期评估，包括加速保质期测试（ASLT）、可接受性测试以及用于快速保质期预测的分析属性筛选。稳定型草莓汁被选为案例研究。
在环境储存（20°C）条件下，草莓汁的香气接受度没有变化。在环境和加速（28-42°C）条件下储存时，基于颜色的可接受度下降。生存分析的应用表明，基于颜色的保质期在储存的早期阶段（≤11 周）达到，并且在较高温度下保质期缩短。在所研究的温度范围内（20-42°C），没有一个选定的属性（a 和 ΔE 值、花青素和抗坏血酸含量）是用于保质期预测的理想分析标记物。然而，可以选择整个温度范围内的总体分析截止值。
储存过程中草莓汁的颜色变化是保质期的限制因素。将 ASLT 与可接受性测试相结合，可以更快地了解基于颜色的可接受性变化，并基于科学数据进行保质期预测。分析标记物是 ASLT 背景下保质期预测的便捷工具。 © 2017 英国化学工业协会。
