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TOPIC 5 : Sensory Analysis of products under MAP & shelf life - Coggle…
TOPIC 5 : Sensory Analysis of products under MAP & shelf life
FACTORS AFFECTING THE SHELF LIFE
Intrinsic factors (inherit within the food that cannot be controlled
Water activity
Moisture content
Ph/acidity
Salt content
Nutrient content
Sugar content
Oxidation potential
Natural biochemistry
Product formulation
Extrinsic Factors (can be controlled)
Temperature
factor in determining the rates of deteriorative reactions, and in certain situations the packaging material can affect the temperature of the food
Relative humidity
The RH of the ambient environment is important and can influence the water activity (aw) of the food unless the package provides an excellent barrier to water vapor.
modified atmosphere packaging (MAP)
For example, increased concentrations of gases such as CO2 are used to retard microbial growth and thus extend the shelf life of foods.
Enzymic reactions
importance of enzymes to the food processor is often determined by the conditions prevailing within and outside the food.
Chemical preservetives
time
Processing method
SENSORY EVALUATION OF FOOD
Sensory evaluation has been defined as a ‘scientific method used to evoke, measure, analyze and interpret those responses to products as perceived through the
SIGHT
The size, shape, colour, temperature and surface texture play an important role to determine first reaction of food
SMELL
odour of food
TOUCH
fingertip
tougue
teeth
TASTE
bitter
salt
sour
sweet
HEARING
sound (intensity and Quality)
food being prepared
crisp
served