Sensory Shelf Life of Pasteurized Orange Juice Stored Under Different Temperature Levels Using Inverse Time Sampling and a Balanced Incomplete Block Design
The sensory acceptability rate of pasteurized orange juices stored at different temperature levels was evaluated using a large-scale experiment with untrained consumers and an accelerated shelf-life testing method. Pasteurized orange juice samples were stored at 10, 20, 30 and 40 °C and tested for a...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/4/1809 |
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| Summary: | The sensory acceptability rate of pasteurized orange juices stored at different temperature levels was evaluated using a large-scale experiment with untrained consumers and an accelerated shelf-life testing method. Pasteurized orange juice samples were stored at 10, 20, 30 and 40 °C and tested for acceptance or rejection at consecutive time points using a reverse product preservation plan. From a total of 504 samples and the participation of 72 consumers, 155 failures and 109 passes were recorded. Due to the large number of samples (28) selected for testing from each consumer, a balanced incomplete block design was adopted to facilitate a very small number for evaluation (7 for each consumer) with minimal reduction in the reliability of the experiment and results. As expected, there was a gradual increasing trend of rejections at all temperature levels by time. Also, it was observed that pasteurized orange juices tended to be rejected by consumers at approximately 3 days before they would be microbiologically unsafe for consumption. Also, it was shown from the risk rate trend that higher storage temperatures are linked with very early perceptiveness of sensory defects during nearly the first 100 h of preservation. The present work constitutes essentially a very useful tool for the industry because it enables the proper adjustment of shelf life including both sensory and microbiological parameters, which results in fewer returned and deteriorated products. |
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| ISSN: | 2076-3417 |