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Survival analysis applied to the sensory shelf life of yoghurts. 1. Argentine formulations.

Author(s) : CURIA A., AGUERRIDO M., LANGOHR K., et al.

Type of article: Article

Summary

The sensory shelf lives of Argentine commercial stirred yoghurts of different compositions stored at 10°C were studied. Variations were as follows: fat-free and whole-fat, and vanilla and strawberry flavours. Yoghurts were tested between 0 and 84 days of storage by consumers who expressed their acceptance or rejection of each sample; yoghurts also were measured overall, as well as their attributes acceptability, with a hedonic scale. Survival analysis statistics were used to estimate shelf lives. Considering 25% of consumers rejecting the product, shelf lives were between 28 and 41 days; thus, a single shelf life does not seem reasonable. A log-linear model and a comparison formula were introduced to analyze the effect of formulation on rejection time distributions and shelf life values, respectively. Overall, fat-free yoghurts had lower shelf lives than whole-fat yoghurts (see also this Bulletin, reference 2006-1887).

Details

  • Original title: Survival analysis applied to the sensory shelf life of yoghurts. 1. Argentine formulations.
  • Record ID : 2006-1884
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 70 - n. 7
  • Publication date: 2005/09

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