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首页> 外文期刊>Acta Horticulturae >Shelf-life prediction of ready-to-eat food products via survival analysis.
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Shelf-life prediction of ready-to-eat food products via survival analysis.

机译：通过生存分析预测即食食品的保质期。

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摘要

Sensory analysis is one of the main quality indices in shelf-life and storage studies for foods, especially for products which are microbiologically stable such as heat stable meals. In this study, survival analysis methodology was used to estimate the shelf-life of eight types of vegetable meals packed in retortable plastic containers by using results obtained from consumers when asked if they would accept or reject samples with different storage times. A hedonic scale approach was also considered in order to measure the progressive loss of overall quality characteristics. Fifty consumers were recruited and six sampling times were planned to obtain the evaluation data. For the analysis of the overall quality score, repeated measure analysis was used, whereas for shelf-life estimation, accelerated failure time models were employed. Results showed that the effect of storage time on the overall quality evaluations along the first three sampling times was significant, and some products seemed to receive lower quality values than others at the end of the follow-up period. The shelf-life estimated for the total of products using probability of product failure of 50% was 32.9 months (CI95% 21.1-43.0), and differences in shelf-life among the eight products were also found.
机译：感官分析是食品（尤其是微生物稳定的产品，如热稳定的膳食）在货架期和存储研究中的主要质量指标之一。在这项研究中，使用生存分析方法通过询问消费者是否接受或拒绝具有不同存储时间的样品时获得的结果，使用包装在可蒸煮塑料容器中的八种蔬菜粉来评估其货架期。为了衡量整体质量特征的逐步丧失，还考虑了享乐尺度方法。招募了50名消费者，并计划进行6次采样以获取评估数据。对于总质量得分的分析，使用了重复测量分析，而对于保质期评估，则使用了加速失效时间模型。结果表明，在最初的三个采样时间内，存储时间对整体质量评估的影响是显着的，在后续阶段结束时，某些产品的质量值似乎比其他产品低。使用产品故障概率为50％估算的产品总保质期为32.9个月（CI 95％ 21.1-43.0），并且还发现了8种产品之间的保质期差异。

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