The shelf life of fresh green pesto, a traditional Italian sauce, was determined by analysing the evolution of the most important chemical, physical, microbiological and sensory quality attributes during its refrigerated storage at 4, 8 and 12 °C. Colour changes (greenness parameter a*) were fitted by applying an apparent zero-order equation, thus showing strong dependence on temperature. Peroxide values (PV) and thiobarbituric acid (TBA) values, fitted by applying an apparent first-order equation, increased with increasing storage time. The sensorial results were the most restrictive criterion, rather than microbial spoilage, and their shelf life values at ± 95 % confidence limits were calculated from Weibull's distribution. Taste and overall acceptability scores of fresh green pesto showed high correlation with PV. The temperature dependence of quality deterioration was adequately modelled by the Arrhenius equation. The Q10 value (shelflife at T°C/shelf-life at T+10 °C) and Ea (activation energy) for PV deterioration of fresh pesto sauce were 3.2 and 77 kJ/mol, respectively. Correlation between a chemical indicator parameter (PV) and sensory probability of product failure was evaluated, and a shelf life plot of fresh green pesto was obtained in order to estimate the shelf life of the product at different refrigerated storage conditions.

Shelf life assessment of fresh green pesto using an accelerated test approach / Barbanti, Davide. - In: FOOD PACKAGING AND SHELF LIFE. - ISSN 2214-2894. - 25:(2020), pp. 1-8. [https://doi.org/10.1016/j.fpsl.2020.100524]

Shelf life assessment of fresh green pesto using an accelerated test approach

Davide Barbanti
2020

Abstract

The shelf life of fresh green pesto, a traditional Italian sauce, was determined by analysing the evolution of the most important chemical, physical, microbiological and sensory quality attributes during its refrigerated storage at 4, 8 and 12 °C. Colour changes (greenness parameter a*) were fitted by applying an apparent zero-order equation, thus showing strong dependence on temperature. Peroxide values (PV) and thiobarbituric acid (TBA) values, fitted by applying an apparent first-order equation, increased with increasing storage time. The sensorial results were the most restrictive criterion, rather than microbial spoilage, and their shelf life values at ± 95 % confidence limits were calculated from Weibull's distribution. Taste and overall acceptability scores of fresh green pesto showed high correlation with PV. The temperature dependence of quality deterioration was adequately modelled by the Arrhenius equation. The Q10 value (shelflife at T°C/shelf-life at T+10 °C) and Ea (activation energy) for PV deterioration of fresh pesto sauce were 3.2 and 77 kJ/mol, respectively. Correlation between a chemical indicator parameter (PV) and sensory probability of product failure was evaluated, and a shelf life plot of fresh green pesto was obtained in order to estimate the shelf life of the product at different refrigerated storage conditions.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11381/2877880
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