文章基本信息

标题：Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage
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作者：Tomáš Šopík ; Zuzana Lazárková ; Richardos Nikolaos Salek 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：14
DOI：10.3390/foods11142004
语种：English
出版社：MDPI Publishing
摘要：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.
关键词：long-term storage;food quality;food safety;long-life food;temperature regimens