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Quality changes of long-life foods during three-month storage at different temperatures

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dc.title Quality changes of long-life foods during three-month storage at different temperatures en
dc.contributor.author Bubelová, Zuzana
dc.contributor.author Černíková, Michaela
dc.contributor.author Buňková, Leona
dc.contributor.author Talár, Jaroslav
dc.contributor.author Zajíček, Václav
dc.contributor.author Foltin, Pavel
dc.contributor.author Buňka, František
dc.relation.ispartof Potravinarstvo
dc.identifier.issn 1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2017
utb.relation.volume 11
utb.relation.issue 1
dc.citation.spage 43
dc.citation.epage 51
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/688
dc.relation.uri http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/688
dc.subject Combat ration en
dc.subject Crisis boarding en
dc.subject Long-life foods en
dc.subject Long-term storage en
dc.subject Quality changes en
dc.description.abstract The aim of this study was to describe quality changes of eight long-life foods (instant potato purée with milk, instant goulash soup, canned white-type cheese, pre-baked baguette, szeged goulash meal-ready-to-eat, canned chicken meat, pork pate and canned tuna fish) during three-month storage at 4 different temperatures (-18 °C, 5 °C, 23 °C and 40 °C). These temperatures were chosen to simulate various climatic conditions in which these foods could be used to ensure the boarding during crisis situations and military operations to provide high level of sustainability. Foods were assessed in terms of microbiological (total number of aerobic and/or facultative anaerobic mesophilic microorganisms, number of aerobic and anaerobic spore-forming microorganisms, number of enterobacteria, number of yeasts and/or moulds), chemical (pH-values, dry matter, fat, crude protein, ammonia and thiobarbituric acid reactive substances contents), texture profile (hardness) and sensory (appearance, consistency, firmness, flavour and off-flavour) analyses. Microbiological analyses showed expected results with the exception of szeged goulash, pork pate and tuna fish, which, although being sterilised products, contained some counts of bacteria. The decrease of pH-values and increase of dry matter, ammonia and thiobarbituric acid reactive substances contents were observed during the storage of all foods due to prolonged storage time and/or elevated storage temperature. Furthermore, according to texture profile analysis, hardness of cheese and baguette rose as a result of both storage temperature and time. Finally, the highest storage temperature (40 °C) resulted in a deterioration of sensory quality (especially flavour) of most foods; the exceptions were pate and tuna fish which retained good sensory quality throughout 3-month storage at all temperatures. © 2017 Potravinarstvo Slovak Journal of Food Sciences. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1007107
utb.identifier.obdid 43877031
utb.identifier.scopus 2-s2.0-85014555091
utb.source j-scopus
dc.date.accessioned 2017-08-01T08:27:09Z
dc.date.available 2017-08-01T08:27:09Z
dc.rights Attribution 3.0 International
dc.rights.uri http://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Bubelová, Zuzana
utb.contributor.internalauthor Černíková, Michaela
utb.contributor.internalauthor Buňková, Leona
utb.contributor.internalauthor Buňka, František
utb.fulltext.affiliation Zuzana Bubelová, Michaela Černíková, Leona Buňková, Jaroslav Talár, Václav Zajíček, Pavel Foltin, František Buňka Zuzana Bubelová, Tomas Bata University in Zlin, Faculty of Technology, Department of Food Technology, nam. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic, E-mail: bubelova@ft.utb.cz Michaela Černíková, Tomas Bata University in Zlin, Faculty of Technology, Department of Food Technology, nam. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic, E-mail: cernikova@ft.utb.cz Leona Buňková, Tomas Bata University in Zlin, Faculty of Technology, Department of Environmental Protection Engineering, nam. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic, E-mail: bunkova@ft.utb.cz Jaroslav Talár, University of Defence, Faculty of Military Leadership, Department of Logistics, Kounicova 65, 662 10 Brno, Czech Republic, E-mail: jaroslav.talar@unob.cz Václav Zajíček, University of Defence, Faculty of Military Leadership, Department of Logistics, Kounicova 65, 662 10 Brno, Czech Republic, E-mail: vaclav.zajicek@unob.cz Pavel Foltin, University of Defence, Faculty of Military Leadership, Department of Logistics, Kounicova 65, 662 10 Brno, Czech Republic, E-mail: pavel.foltin@unob.cz František Buňka, Tomas Bata University in Zlin, Faculty of Technology, Department of Food Technology, nam. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic, E-mail: bunka@ft.utb.cz
utb.fulltext.dates Received: 23 November 2016. Accepted: 13 January 2017. Available online: 31 January 2017
utb.fulltext.sponsorship This work was kindly supported by a project of the internal grants of Tomas Bata University in Zlin no. IGA/FT/2016/003 funded from the resources of specific university research and a project of University of Defence in Brno no. DZRO-K109: ROZVOLOG/2016-2020.
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