Kinetic modeling of quality changes of chilled ready to serve lasagna

Autores
Olivera, Daniela Flavia; Salvadori, Viviana Olga
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Pre-cooked pasta, in particular lasagna, plays an important role in the market of chilled ready to serve meals. In this work we analyzed the evolution of the most important physical and sensory quality attributes of lasagna sheets during their refrigerated storage, at 0, 4 and 10°C. The quality of ready meals deteriorates with storage time, and food loses its freshness condition. The same behavior was observed for all analyzed characteristics: as the storage temperature increases, reaction rate (measured by the kinetic constant and activation energy) also increases, confirming the influence of temperature in quality loss. Besides, overall acceptability was the more sensitive attribute to temperature changes, with Q 10 equal to 4, indicating an indirect but strong dependence of consumers' opinion on storage temperature. Finally, shelf life models, based on sensory analysis and on microbial spoilage, were compared, showing that the adopted sensory score determines which criterion is more restrictive. Kinetic data provide a useful tool to control storage, ensuring good safety and sensory quality.
Fil: Olivera, Daniela Flavia. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas.Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Comisión de Investigaciones Científicas de la Pcia de Buenos Aires; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
Fil: Salvadori, Viviana Olga. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas.Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Comisión de Investigaciones Científicas de la Pcia de Buenos Aires; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
Materia
Cooked Pasta
Shelf Life
Sensory Analysis
Quality Loss Kinetics
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/80966
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Kinetic modeling of quality changes of chilled ready to serve lasagnaOlivera, Daniela FlaviaSalvadori, Viviana OlgaCooked PastaShelf LifeSensory AnalysisQuality Loss Kineticshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Pre-cooked pasta, in particular lasagna, plays an important role in the market of chilled ready to serve meals. In this work we analyzed the evolution of the most important physical and sensory quality attributes of lasagna sheets during their refrigerated storage, at 0, 4 and 10°C. The quality of ready meals deteriorates with storage time, and food loses its freshness condition. The same behavior was observed for all analyzed characteristics: as the storage temperature increases, reaction rate (measured by the kinetic constant and activation energy) also increases, confirming the influence of temperature in quality loss. Besides, overall acceptability was the more sensitive attribute to temperature changes, with Q 10 equal to 4, indicating an indirect but strong dependence of consumers' opinion on storage temperature. Finally, shelf life models, based on sensory analysis and on microbial spoilage, were compared, showing that the adopted sensory score determines which criterion is more restrictive. Kinetic data provide a useful tool to control storage, ensuring good safety and sensory quality.Fil: Olivera, Daniela Flavia. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas.Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Comisión de Investigaciones Científicas de la Pcia de Buenos Aires; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; ArgentinaFil: Salvadori, Viviana Olga. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas.Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Comisión de Investigaciones Científicas de la Pcia de Buenos Aires; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; ArgentinaElsevier2012-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/80966Olivera, Daniela Flavia; Salvadori, Viviana Olga; Kinetic modeling of quality changes of chilled ready to serve lasagna; Elsevier; Journal of Food Engineering; 110; 3; 6-2012; 487-4920260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877411006716info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2011.12.015info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T11:22:54Zoai:ri.conicet.gov.ar:11336/80966instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-17 11:22:54.58CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Kinetic modeling of quality changes of chilled ready to serve lasagna
title Kinetic modeling of quality changes of chilled ready to serve lasagna
spellingShingle Kinetic modeling of quality changes of chilled ready to serve lasagna
Olivera, Daniela Flavia
Cooked Pasta
Shelf Life
Sensory Analysis
Quality Loss Kinetics
title_short Kinetic modeling of quality changes of chilled ready to serve lasagna
title_full Kinetic modeling of quality changes of chilled ready to serve lasagna
title_fullStr Kinetic modeling of quality changes of chilled ready to serve lasagna
title_full_unstemmed Kinetic modeling of quality changes of chilled ready to serve lasagna
title_sort Kinetic modeling of quality changes of chilled ready to serve lasagna
dc.creator.none.fl_str_mv Olivera, Daniela Flavia
Salvadori, Viviana Olga
author Olivera, Daniela Flavia
author_facet Olivera, Daniela Flavia
Salvadori, Viviana Olga
author_role author
author2 Salvadori, Viviana Olga
author2_role author
dc.subject.none.fl_str_mv Cooked Pasta
Shelf Life
Sensory Analysis
Quality Loss Kinetics
topic Cooked Pasta
Shelf Life
Sensory Analysis
Quality Loss Kinetics
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Pre-cooked pasta, in particular lasagna, plays an important role in the market of chilled ready to serve meals. In this work we analyzed the evolution of the most important physical and sensory quality attributes of lasagna sheets during their refrigerated storage, at 0, 4 and 10°C. The quality of ready meals deteriorates with storage time, and food loses its freshness condition. The same behavior was observed for all analyzed characteristics: as the storage temperature increases, reaction rate (measured by the kinetic constant and activation energy) also increases, confirming the influence of temperature in quality loss. Besides, overall acceptability was the more sensitive attribute to temperature changes, with Q 10 equal to 4, indicating an indirect but strong dependence of consumers' opinion on storage temperature. Finally, shelf life models, based on sensory analysis and on microbial spoilage, were compared, showing that the adopted sensory score determines which criterion is more restrictive. Kinetic data provide a useful tool to control storage, ensuring good safety and sensory quality.
Fil: Olivera, Daniela Flavia. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas.Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Comisión de Investigaciones Científicas de la Pcia de Buenos Aires; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
Fil: Salvadori, Viviana Olga. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas.Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Comisión de Investigaciones Científicas de la Pcia de Buenos Aires; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
description Pre-cooked pasta, in particular lasagna, plays an important role in the market of chilled ready to serve meals. In this work we analyzed the evolution of the most important physical and sensory quality attributes of lasagna sheets during their refrigerated storage, at 0, 4 and 10°C. The quality of ready meals deteriorates with storage time, and food loses its freshness condition. The same behavior was observed for all analyzed characteristics: as the storage temperature increases, reaction rate (measured by the kinetic constant and activation energy) also increases, confirming the influence of temperature in quality loss. Besides, overall acceptability was the more sensitive attribute to temperature changes, with Q 10 equal to 4, indicating an indirect but strong dependence of consumers' opinion on storage temperature. Finally, shelf life models, based on sensory analysis and on microbial spoilage, were compared, showing that the adopted sensory score determines which criterion is more restrictive. Kinetic data provide a useful tool to control storage, ensuring good safety and sensory quality.
publishDate 2012
dc.date.none.fl_str_mv 2012-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/80966
Olivera, Daniela Flavia; Salvadori, Viviana Olga; Kinetic modeling of quality changes of chilled ready to serve lasagna; Elsevier; Journal of Food Engineering; 110; 3; 6-2012; 487-492
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/80966
identifier_str_mv Olivera, Daniela Flavia; Salvadori, Viviana Olga; Kinetic modeling of quality changes of chilled ready to serve lasagna; Elsevier; Journal of Food Engineering; 110; 3; 6-2012; 487-492
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877411006716
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2011.12.015
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.001348

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