Quality changes of long-life foods during three-month storage at different temperatures

Authors

  • Zuzana Bubelová Tomas Bata University in Zlin, Faculty of Technology, Department of Food Technology, nam. T. G. Masaryka 5555, 760 01 Zlin
  • Michaela Černí­ková Tomas Bata University in Zlin, Faculty of Technology, Department of Food Technology, nam. T. G. Masaryka 5555, 760 01 Zlin
  • Leona Buňková Tomas Bata University in Zlin, Faculty of Technology, Department of Environmental Protection Engineering, nam. T. G. Masaryka 5555, 760 01 Zlin
  • Jaroslav Talár University of Defence, Faculty of Military Leadership, Department of Logistics, Kounicova 65, 662 10 Brno
  • Václav Zají­ček University of Defence, Faculty of Military Leadership, Department of Logistics, Kounicova 65, 662 10 Brno
  • Pavel Foltin University of Defence, Faculty of Military Leadership, Department of Logistics, Kounicova 65, 662 10 Brno, Czech Republic
  • František Buňka Tomas Bata University in Zlin, Faculty of Technology, Department of Food Technology, nam. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic

DOI:

https://doi.org/10.5219/688

Keywords:

long-life foods, long-term storage, quality changes, crisis boarding, combat ration

Abstract

The aim of this study was to describe quality changes of eight long-life foods (instant potato purée with milk, instant goulash soup, canned white-type cheese, pre-baked baguette, szeged goulash meal-ready-to-eat, canned chicken meat, pork pate and canned tuna fish) during three-month storage at 4 different temperatures (-18 °C, 5 °C, 23 °C and 40 °C). These temperatures were chosen to simulate various climatic conditions in which these foods could be used to ensure the boarding during crisis situations and military operations to provide high level of sustainability. Foods were assessed in terms of microbiological (total number of aerobic and/or facultative anaerobic mesophilic microorganisms, number of aerobic and anaerobic spore-forming microorganisms, number of enterobacteria, number of yeasts and/or moulds), chemical (pH-values, dry matter, fat, crude protein, ammonia and thiobarbituric acid reactive substances contents), texture profile (hardness) and sensory (appearance, consistency, firmness, flavour and off-flavour) analyses. Microbiological analyses showed expected results with the exception of szeged goulash, pork pate and tuna fish, which, although being sterilised products, contained some counts of bacteria. The decrease of pH-values and increase of dry matter, ammonia and thiobarbituric acid reactive substances contents were observed during the storage of all foods due to prolonged storage time and/or elevated storage temperature. Furthermore, according to texture profile analysis, hardness of cheese and baguette rose as a result of both storage temperature and time. Finally, the highest storage temperature (40 °C) resulted in a deterioration of sensory quality (especially flavour) of most foods; the exceptions were pate and tuna fish which retained good sensory quality throughout 3-month storage at all temperatures.

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Published

2017-01-21

How to Cite

Bubelová, Z. ., Černí­ková, M. ., Buňková, L. ., Talár, J. ., Zají­ček, V. ., Foltin, P. ., & Buňka, F. . (2017). Quality changes of long-life foods during three-month storage at different temperatures. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 43–51. https://doi.org/10.5219/688

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