Number of consumers necessary for survival analysis estimations based on each consumer evaluating a single sample

Libertino, Luciano Martin; Osornio, M.M. López; Hough, Guillermo

doi:10.1016/j.foodqual.2010.06.006

Cited by 14 publications

(8 citation statements)

References 19 publications

(37 reference statements)

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“…The consumers were asked to reply to the following question in a dichotomous way (yes or no): ''Would you normally consume this product?''. These answers were used to calculate the oligofructose concentration to be added to the yogurt formulation according to the survival analysis methodology (Libertino et al, 2011). The test was carried out under controlled conditions, with mineral water and cream crackers being made available to the consumers.…”

Section: Consumer Testmentioning

confidence: 99%

Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology

Cruz

Cavalcanti

Guerreiro

et al. 2013

Journal of Food Engineering

140

120

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Section: Consumer Testmentioning

confidence: 99%

Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology

Cruz

Cavalcanti

Guerreiro

et al. 2013

Journal of Food Engineering

140

120

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“…The recommended number of consumers necessary for survival analysis studies can be found in Hough et al . (2007) and Libertino et al . (2011).…”

Section: Methods Based On Product Failure or Consumers' Rejectionmentioning

confidence: 96%

Methodology for Sensory Shelf‐life Estimation: A Review

Hough

Garitta

2012

Journal of Sensory Studies

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When talking about shelf life of foods, in the vast majority of cases we are talking about sensory shelf life of foods. The review presents an overview of the published research over the past decades classified according to the following topics: (1) cut‐off point methodology (arbitrary and regression‐based cut‐off points); (2) methods based on product failure or consumers' rejection (failure with no censorship, logistic regression and survival analysis); (3) accelerated studies; and (4) other topics and further research. PRACTICAL APPLICATIONS Going through the aisles of the food and beverage sections of a supermarket shows that the number of food products whose shelf life is dependent on their sensory properties is far greater than those products whose shelf life depends on microbiological and/or nutritional properties. The present review allows researchers and practitioners to count on a summary of the salient research articles published on the theme of sensory shelf life. Articles which deal with methodological and design issues are presented, together with a critical review of articles where poor methodology has been applied.

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“…Because general appearance can be evaluated visually without sample destruction and during preliminary pilot experiment it was difficult to reach the same people every week for the study, the chosen methodology was current-status survival analysis based on the evaluation of a single sample [163,165].…”

Section: Evaluating the Effect Of Storage Conditions On The Shelf Lifmentioning

confidence: 99%

“…Each consumer had to evaluate two (in 2014) and four samples (in 2015), only one time, and simply respond 'yes' or 'no' for every sample, according to their willingness to consume, based on general appearance only [165]. The number of weekly respondents was changed deliberately in order to increase the number of responses when the rejection rate was getting higher, close to final shelf life [162].…”

Section: Evaluating the Effect Of Storage Conditions On The Shelf Lifmentioning

confidence: 99%

“…Between the available techniques for consumer acceptance, survival analysis has emerged as a relative simple methodology to determine shelf life of foods [161,162]. Survival analysis has been used before in fresh foods like lettuce and broccoli, using the current data methodology, where a consumer evaluates a single sample [163][164][165]. The combination of both perspectives (product and consumer) avoids the bias caused by the 'arbitrary' choices when deciding about shelf life based only on the product point of view;…”

Section: Introductionmentioning

confidence: 99%

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Exploring the potential of an Andean fruit : an interdisciplinary study on the cape gooseberry (Physalis peruviana L.) value chain

Tenorio¹

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Number of consumers necessary for survival analysis estimations based on each consumer evaluating a single sample

Cited by 14 publications

References 19 publications

Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology

Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology

Methodology for Sensory Shelf‐life Estimation: A Review

Exploring the potential of an Andean fruit : an interdisciplinary study on the cape gooseberry (Physalis peruviana L.) value chain

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