Accelerated Aging Test of Sterilized Acidic Pudding: Combined Effects of Temperature, Headspace Volume, and Agitation
- 89 Downloads
The objective of the present study was to reproduce in 4 months the quality changes that occur in shelf-stable strawberry pudding after 1 year of storage. A full factorial experiment 23 was used to investigate the effect of storage temperature (16 and 30 °C), headspace volume (9.5 and 18 cm3), and agitation (no/yes—pouches turned upside down twice a week) on aging. Sensory, rheological, pH, and fluorescence measurements were performed on samples subjected to accelerated aging tests (up to 4 months) or stored in standard conditions (up to 1 year). Although storage at 30 °C induced a slight decrease in apparent viscosity and thickness—in contrast with samples stored at 16 °C—it showed the best results for most of the studied parameters, regardless of the headspace volume and agitation. Hence, storage at 30 °C could be used for accelerated shelf-life or stability studies of sterilized pudding.
KeywordsShelf-stable acidic pudding Accelerated aging Fluorescence Sensory evaluation Rheology
This work has been carried out in the framework of Alibiotech project which is financed by the European Union, French State, and the French Region of Hauts-de-France.
- Clare, D. A., Bang, W. S., Cartwright, G., Drake, M. A., Coronel, P., & Simunovic, J. (2005). Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage. Journal of Dairy Science, 88(12), 4172–4182. https://doi.org/10.3168/jds.S0022-0302(05)73103-9.CrossRefGoogle Scholar
- Diaz, J. V., Anthon, G. E., & Barrett, D. M. (2007). Nonenzymatic degradation of citrus pectin and pectate during prolonged heating: effects of pH, temperature, and degree of methyl esterification. Journal of Agricultural and Food Chemistry, 55(13), 5131–5136. https://doi.org/10.1021/jf0701483.CrossRefGoogle Scholar
- Grewal, M. K., Chandrapala, J., Donkor, O., Apostolopoulos, V., Stojanovska, L., & Vasiljevic, T. (2017). Fourier transform infrared spectroscopy analysis of physicochemical changes in UHT milk during accelerated storage. International Dairy Journal, 66, 99–107. https://doi.org/10.1016/j.idairyj.2016.11.014.CrossRefGoogle Scholar
- Hansen, E., & Skibsted, L. H. (2000). Light-induced oxidative changes in a model dairy spread. Wavelength dependence of quantum yields. https://doi.org/10.1021/JF991232O.
- Huang, R., Choe, E., & Min, D. b. (2004). Kinetics for singlet oxygen formation by riboflavin photosensitization and the reaction between riboflavin and singlet oxygen. Journal of Food Science, 69(9), C726–C732. https://doi.org/10.1111/j.1365-2621.2004.tb09924.x.CrossRefGoogle Scholar
- Intawiwat, N., Pettersen, M. K., Rukke, E. O., Meier, M. A., Vogt, G., Dahl, A. V., Skaret, J., Keller, D., & Wold, J. P. (2010). Effect of different colored filters on photooxidation in pasteurized milk. Journal of Dairy Science, 93(4), 1372–1382. https://doi.org/10.3168/jds.2009-2542.CrossRefGoogle Scholar
- Karoui, R., De Baerdemaeker, J., & Dufour, E. (2008). A comparison and joint use of mid infrared and fluorescence spectroscopic methods for differentiating between manufacturing processes and sampling zones of ripened soft cheeses. European Food Research and Technology, 226(4), 861–870. https://doi.org/10.1007/s00217-007-0608-x.CrossRefGoogle Scholar
- Kulmyrzaev, A. A., Levieux, D., & Dufour, É. (2005). Front-face fluorescence spectroscopy allows the characterization of mild heat treatments applied to milk. Relations with the denaturation of milk proteins. Journal of Agricultural and Food Chemistry, 53(3), 502–507. https://doi.org/10.1021/jf049224h.CrossRefGoogle Scholar
- Leriche, F., Bordessoules, A., Fayolle, K., Karoui, R., Laval, K., Leblanc, L., & Dufour, E. (2004). Alteration of raw-milk cheese by Pseudomonas spp.: Monitoring the sources of contamination using fluorescence spectroscopy and metabolic profiling. Journal of Microbiological Methods, 59(1), 33–41. https://doi.org/10.1016/j.mimet.2004.05.009.CrossRefGoogle Scholar
- Maldonado, J. A., Bruins, R. B., Yang, T., Wright, A., Dunne, C. P., & Karwe, M. V. (2015). Browning and ascorbic acid degradation in meals ready-to-eat pear rations in accelerated shelf life. Journal of Food Processing and Preservation, 39(6), 2035–2042. https://doi.org/10.1111/jfpp.12446.CrossRefGoogle Scholar
- Miquel Becker, E., Christensen, J., Frederiksen, C. S., Haugaard, V. K., Riou, N. M., Dufour, E., & Dufour, E. (2003). Front-face fluorescence spectroscopy and chemometrics in analysis of yogurt: rapid analysis of riboflavin. Journal of Dairy Science, 86(8), 2508–2515. https://doi.org/10.3168/jds.S0022-0302(03)73845-4.CrossRefGoogle Scholar
- Semagoto, H. M., Liu, D., Koboyatau, K., Hu, J., Lu, N., Liu, X., Regenstein, J. M., & Zhou, P. (2014). Effects of UV induced photo-oxidation on the physicochemical properties of milk protein concentrate. Food Research International, 62, 580–588. https://doi.org/10.1016/j.foodres.2014.04.012.CrossRefGoogle Scholar
- Sila, D. N., Van Buggenhout, S., Duvetter, T., Fraeye, I., De Roeck, A., Van Loey, A., & Hendrickx, M. (2009). Pectins in processed fruits and vegetables: part II-structure function relationships. Comprehensive Reviews in Food Science and Food Safety, 8(2), 105–117. https://doi.org/10.1111/j.1541-4337.2009.00072.x.CrossRefGoogle Scholar
- Smet, K., De Block, J., De Campeneere, S., De Brabander, D., Herman, L., Raes, K., et al. (2009). Oxidative stability of UHT milk as influenced by fatty acid composition and packaging. International Dairy Journal, 19(6–7), 372–379. https://doi.org/10.1016/j.idairyj.2009.02.006.CrossRefGoogle Scholar