Food storage is important for maintaining sensory and hygienic qualities and reducing food waste. Packaging has the function of physically protecting food from contamination and external agents throughout the supply chain, from production to final consumption. The secondary shelf-life (SSL) is defined as the period of time after opening the package during which the food product maintains a required level of sensory, hygienic and nutritional quality. The SSL, indicated on labels as 'best used within x days of opening', could lead to domestic food waste if not properly evaluated. The study reports on the sensory evaluation of the secondary shelf life of cheese in order to define which home storage technique provides a longer shelf-life and a consequent reduction of food waste. During storage, cheese continues to ripen in parallel with degeneration phenomena such as moisture reduction, fat rancidity and mould growth. Four different storage methods were considered: refrigerated (+3°C) under vacuum, plastic trays and food grade paper, and frozen (-18°C) under vacuum. Samples were analysed at the time of cutting (T0) and at 7, 14, 21, 28, 56 and 84 days. A qualitative sensory analysis was carried out, using tactile descriptors (texture, moisture of the cheese), olfactory descriptors (overall intensity, odour of mould, straw, milk), taste descriptors (overall intensity, pungency, sweetness, saltiness) and overall judgement. It was observed that the vacuum-packed samples, both at +3°C and -18°C, were appreciable throughout the entire period examined, although they showed organoleptic changes compared to the fresh sample (T0). The frozen vacuum samples also showed more evident structural changes. Storage in food grade paper and plastic trays proved less satisfactory, as the samples completely deteriorated after 28 days of storage, with gradual sensory and acceptability losses. It is extremely important, in the interests of sustainability and waste reduction, to better organise food storage.
SENSORY EVALUATION OF SECONDARY SHELF-LIFE FOR A REDUCTION OF FOOD WASTE
G. Tripodi
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2022-01-01
Abstract
Food storage is important for maintaining sensory and hygienic qualities and reducing food waste. Packaging has the function of physically protecting food from contamination and external agents throughout the supply chain, from production to final consumption. The secondary shelf-life (SSL) is defined as the period of time after opening the package during which the food product maintains a required level of sensory, hygienic and nutritional quality. The SSL, indicated on labels as 'best used within x days of opening', could lead to domestic food waste if not properly evaluated. The study reports on the sensory evaluation of the secondary shelf life of cheese in order to define which home storage technique provides a longer shelf-life and a consequent reduction of food waste. During storage, cheese continues to ripen in parallel with degeneration phenomena such as moisture reduction, fat rancidity and mould growth. Four different storage methods were considered: refrigerated (+3°C) under vacuum, plastic trays and food grade paper, and frozen (-18°C) under vacuum. Samples were analysed at the time of cutting (T0) and at 7, 14, 21, 28, 56 and 84 days. A qualitative sensory analysis was carried out, using tactile descriptors (texture, moisture of the cheese), olfactory descriptors (overall intensity, odour of mould, straw, milk), taste descriptors (overall intensity, pungency, sweetness, saltiness) and overall judgement. It was observed that the vacuum-packed samples, both at +3°C and -18°C, were appreciable throughout the entire period examined, although they showed organoleptic changes compared to the fresh sample (T0). The frozen vacuum samples also showed more evident structural changes. Storage in food grade paper and plastic trays proved less satisfactory, as the samples completely deteriorated after 28 days of storage, with gradual sensory and acceptability losses. It is extremely important, in the interests of sustainability and waste reduction, to better organise food storage.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
