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Analyse de la survie appliquée à la durée de conservation des yaourts vue sous l'angle de la qualité sensorielle. 2. Etudes menées sur les produits espagnols.

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

Auteurs : SALVADOR A., FISZMAN S. M., CURIA A., et al.

Type d'article : Article

Résumé

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).

Détails

  • Titre original : Survival analysis applied to the sensory shelf life of yoghurts. 2. Spanish formulations.
  • Identifiant de la fiche : 2006-1887
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 70 - n. 7
  • Date d'édition : 09/2005

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