Abstract
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.
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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.
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Moufle, AL., François, PA., Jamet, J. et al. Accelerated Aging Test of Sterilized Acidic Pudding: Combined Effects of Temperature, Headspace Volume, and Agitation. Food Bioprocess Technol 11, 1286–1299 (2018). https://doi.org/10.1007/s11947-018-2100-y
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DOI: https://doi.org/10.1007/s11947-018-2100-y