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Survival analysis applied to the sensory shelf life of yoghurts. 2. Spanish formulations.

Author(s) : SALVADOR A., FISZMAN S. M., CURIA A., et al.

Type of article: Article

Summary

The sensory shelf lives of commercial Spanish yoghurts stored at 10°C were studied. Yoghurts were strawberry flavoured and differed in fat content and consistency. Yoghurts were tested between 0 and 90 days of storage by consumers who expressed acceptance or rejection of each sample and measured overall and attribute acceptability on a 9-point hedonic scale. Survival analysis statistics were used to estimate sensory shelf lives. Considering 25% of consumers rejecting the product, shelf lives varied from 38 to 69 days, depending on the composition, so if useful life were to be established using sensory criteria, a single shelf life for yoghurt would not appear to be very appropriate. A log-linear model and a comparison formula were introduced to analyse the effect of formulation on rejection time distributions and shelf-life values. Fat-free yoghurts had shorter shelf lives than whole-fat yoghurts. Acceptability of yoghurts measured on a 9-point hedonic scale varied less than percentage rejection over the storage times (see also this Bulletin, reference 2006-1884).

Details

  • Original title: Survival analysis applied to the sensory shelf life of yoghurts. 2. Spanish formulations.
  • Record ID : 2006-1887
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 70 - n. 7
  • Publication date: 2005/09

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