Shelf life extension and sensory evaluation of birch tree sap using chemical preservatives

Authors

  • Maciej Bilek University of Rzeszów, Faculty of Biology and Agriculture, Department of Food and Agriculture Production Engineering
  • Vladí­mir Vietoris Slovak University of Agriculture, Faculty of Biotechnology and Food Science, Department of Storage and Processing Plant Products
  • Vojtech Ilko University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology, Department of Food Analysis and Nutrition

DOI:

https://doi.org/10.5219/649

Keywords:

birch tree sap, shelf life extending, sensory analysis, beverages, functional food

Abstract

The aim of this study was to assess the stability of the birch tree sap, depending on the addition and concentration of two chemical factors, ie. potassium sorbate and acids: malic, citric or lactic. As in our previous studies we found that the optimal physical parameter to assess the stability of birch sap is turbidity measurement, we used turbidimeter for estimate the effectiveness of shelf life extending. Sensory evaluation was carried out by university sensory panel with 8 skilled people (students and teachers) with pre-selection and basic training of sensory methodology. On the other hand artificial perception measurements were realized by electronic nose. Birch tree sap stability without addition of preservatives, both room temperature and refrigerated, is less than three days. The effectiveness of preservation of birch tree sap depends on the concentration of acids. Independently of storage temperature, samples that received stability during the whole one-month storage period, were those with potassium sorbate and three acids in the highest concentrations, ie. malic acid at 0.3%, citric acid at 0.5% and lactic acid at 0.5%. Unfortunately, concentrations of acids, which allow extension of shelf life at least for one month in a room temperature, are characterized by the worst sensory evaluation rating. Thus, they should be corrected by the use of additives for improving the flavor, such as fruit syrups or herbal extracts. On the other hand, additionally storage in a refrigerated conditions allows one-month-stability for the sample with the highest sensory evaluation rating, ie. with the addition of lactic acid at 0.1% and potassium sorbate, which taste not need to be corrected.

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Published

2016-10-13

How to Cite

Bilek, M. ., Vietoris, V. ., & Ilko, V. . (2016). Shelf life extension and sensory evaluation of birch tree sap using chemical preservatives. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 499–505. https://doi.org/10.5219/649