Shelf-life Evaluation of Condensed Milk-based Ready-to-Eat Desserts: Physicochemical, Texture and Sensory Characteristics

摘要

Background: Currently, consumers are increasingly becoming more demanding regarding the quality of food, holding high expectations from the time of purchase to the consumption of foodstuffs. Thus, food should be safe and sensory alterations should be minimized. The shelf-life of most perishable foodstuffs is based on the study of the survival and growth of microorganisms. However, this study is insufficient to assure the quality and safety of food, making it necessary to carry out physiochemical and sensory analysis to ensure the final quality of products. Scope and Approach: The objective of this study was to characterize the physiochemical, microbiological and sensory properties of two ready-to-eat (RTE) Portuguese condensed milk-based desserts during storage time. The desserts were stored for 30 days at a refrigeration temperature of 4℃. Throughout the study, the following parameters were determined: pH, moisture, hardness and adhesiveness. A sensory analysis was performed according to a semi-trained panel that evaluated the following attributes: appearance, odor, texture and flavor. Key Findings and Conclusions: Results showed a slight increase of pH, moisture, hardness and adhesiveness during storage time. It was concluded that the different RTE desserts comply with the parameters of microbiological quality and food safety according to the guidelines set by Health Protection Agency and Institute of Food Science and Technology. As for sensory analysis results, the panel did not detect differences up to 8 days of storage time. As a result, an expiration date of 8 days could be granted to these four products analyzed.