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Analyse de la survie appliquée à la durée de conservation des yaourts vue sous l'angle de la qualité sensorielle. 1. Etudes menées sur les produits argentins.

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

Auteurs : CURIA A., AGUERRIDO M., LANGOHR K., et al.

Type d'article : Article

Résumé

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).

Détails

  • Titre original : Survival analysis applied to the sensory shelf life of yoghurts. 1. Argentine formulations.
  • Identifiant de la fiche : 2006-1884
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 70 - n. 7
  • Date d'édition : 09/2005

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