| Abstract | In 1990, the year this project was initiated, mandatory EC legislation was introduced concerning labelling requirements on minimum durability.
The objective of this investigation was to examine and rationalise various sensory analysis techniques and to establish a sensory methodology to determine product stability and accurately predict shelf life in order to provide clearly defined expiration dates for product use by the consumer.
This research has examined methods of sensory measurements specifically for the evaluation of shelf life testing of foods, in conjunction with microbiological and analytical measurements to determine the relationship between eating quality and length of storage period. Key methodological issues in sensory evaluation; human sensory physiology, types of test methods, requirements for testing, facility design, test procedures for screening assessors, scores and control of psychological error, analysis and interpretation of sensory data were examined. The use of trained laboratory
panels and of consumer panels to measure acceptability of product at different storage times was explored to measure shelf life by five sensory techniques - discrimination testing, rating scales, hazard function, quantitative descriptive analysis, and hedonic/acceptability testing. Tests were carried out using a diverse range of products - frozen prawns, chilled salads and madeira cake. The
predictive equation of the hazard function for determining sensory shelf life was shown to have greater practical potential than those traditionally employed. Despite complex statistical analysis, this method is simple to operate.
The final part of this report considers how the methodology developed to indicate decline in quality after production, can be transfered to industry. On the basis of statistically valid data, recommendations have been proposed for a
scientific technique to measure shelf life for use within the commercial environment to establish guidelines for date marking product for consumer use. |
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