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Factor affecting the shelf life and sensory evaluation of food products.,…
Factor affecting the shelf life and sensory evaluation of food products.
Factor affecting
( Intrinsic factors are inherent within the food and cannot be controlled)
Moisture content
pH
Water activity
Water activity is a measure of available water, which is used to determine the potential growth of microorganisms.
Salt content
Oxidation potential
Sugar content
Nutrient content
Factor affecting
(Extrinsic factors are the shelf-life factors which can be controlled or changed)
Modified Atmospheric Packaging (MAP) and packaging material
.
Non-spore forming psychrotrophic microorganism group can also grow under modified atmospheres - facultative anaerobes, including Listeria monocytogenes and Yersinia enterocolitica.
The effect of MAP on the shelf life of different products varies and depends upon the product.
The effect of MAP on each microorganism and its rate of growth also depend on the food itself, the amount of oxygen dissolved or entrapped in the product, the available nutrients, and the presence of reducing components.
Processing methods
Chemical preservatives
Temperature
Time
Factor affecting sensory evaluation of food product :
The technique of sensory evaluation involves using individuals as the data generator, so it is influenced by factors such as
The sensory attributes include appearance
(color, size, shape, and consistency of liquid and semisolid products)
, kinesthetic
(texture, consistency, and viscosity)
, and flavor
(taste and odor).
Social, cultural, religious, psychological, and climatic factors, physical status of the individual, availability, and nutritional education
,The evaluation is done to determine quality criteria by which raw materials and finished products may be graded and classified.
REFERENCE :
V. Jain, K. Gupta, in Encyclopedia of Analytical Science (Second Edition), 2005
https://www.sciencedirect.com/topics/medicine-and-dentistry/sensory-evaluation#:~:text=The%20technique%20of%20sensory%20evaluation,%2C%20availability%2C%20and%20nutritional%20education
.
Zoe Ager, Understanding factors affecting the shelf life of food products, 2021.
https://www.highspeedtraining.co.uk/hub/understanding-factors-affecting-shelf-life/#intrinsic