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TOPIC 5: Shelf life & Sensory analysis of MAP, Sugar content. - Coggle…
TOPIC 5: Shelf life & Sensory analysis of MAP
Factors Affecting Shelf Life
Intrinsic factors
are inherent within the food and cannot be controlled
Water activity.
Moisture content.
pH.
Salt content.
Nutrient content.
Oxidation potential.
Extrinsic factors
are the shelf-life factors which can be controlled or changed
Time.
Temperature
Modified Atmospheric Packaging (MAP) and packaging materials.
Processing methods.
Chemical preservatives.
Sensory Evaluation of Food Products
Sight
Appearance
Colour
Size
Shape
Smell
Aroma
Flavour
Aromatics
Hearing
Sound
Intensity
Quality
Taste
Flavour
Sweet
Sour
Touch
Texture
Mechanical
Tactile properties
Sugar content.