Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage

Abstract

This study reports the development of selected indicators affecting changes in food quality and safety of selected long-life canned (Szeged goulash, canned chicken meat, pork pâté, canned tuna fish) and dehydrated (instant goulash soup) food during a two-year storage experiment at four different temperatures. The storage temperatures were selected to represent Arctic (−18 °C), temperate (5 °C), subtropical (25 °C) and tropical (40 °C) climatic zones where such food is likely to be stored during, for example, humanitarian and military missions. Microorganism amounts below the detection limit (p < 0.05), regardless of the storage temperature (p ≥ 0.05), were monitored in canned samples. The contents of dry matter, fat and proteins did not change during storage, regardless of the storage temperature (p ≥ 0.05). During the 24-month storage, all food showed an increase in the level of ammonia (p < 0.05) and the TBARS-value (p < 0.05), whereas the rate of increase in both parameters was significantly higher at higher storage temperatures (p < 0.05). The losses of individual amino acids during storage ranged from 5% rel. calculated on the amino acid contents in Month “0” up to 15% rel. (p < 0.05). With storage temperatures above the freezing point, the hardness values decreased with the increase in the storage temperature (p < 0.05) and prolongation of the storage period (p < 0.05). Moreover, with temperatures of −18 °C, the development of hardness, measured as the “decrease rate”, was significantly higher compared to the absolute values.

Influence of Heat Treatment on the Chemical, Physical, Microbiological and Sensorial Properties of Pork Liver Pâté as Affected by Fat Content

“…The pH values were not affected by the fat content (p ≥ 0.05), which is consistent with the work of Lorenzo et al [1], Lorenzo and Pateiro [9], and Estévez et al [34], who found no significant differences in pH in foal pâtés with various fat contents. Ammonia is considered an intermediate or final product of the reactions of nitrogenous compounds released during the course of the Maillard reaction complex and Strecker degradation of amino acids [17,36]. Consistent with this statement, an increase in ammonia amount of 22 and 32% was observed as a result of the sterilisation process in P30 and P40, respectively (p < 0.05; Table 2).…”

“…Ammonia is considered an intermediate or final product of the reactions of nitrogenous compounds released during the course of the Maillard reaction complex and Strecker degradation of amino acids [ 17 , 36 ]. Consistent with this statement, an increase in ammonia amount of 22 and 32% was observed as a result of the sterilisation process in P30 and P40, respectively ( p < 0.05; Table 2 ).…”

“…Sterilised products (treated by temperature 115–125 °C with a holding time of several min) are expected to have a shelf life of at least two years from the date of processing and can be stored at room temperature [ 16 ]. Consequently, these foodstuffs can be transferred overseas, are exploitable in areas with an imperfect or not available cold chain, and, last but not least, can be used in crisis situation feeding [ 15 , 16 , 17 ].…”