FTIR spectroscopy vs. sensory analyses for the sensory shelf‐life definition of hamburger buns

Abstract

FTIR spectroscopy has been evaluated for the sensory shelf-life (SSL) definition of packaged hamburger buns. The samples were analysed from the production up to 90 days of storage. Chemical, microbiological, qualitative descriptive sensory analysis (QDA) and consumer test were carried out and the results were compared with those obtained by FTIR analyses. Survival analysis in agreement with the QDA and cut-off method defined a 'best before date' as not more than 20 days. The statistical elaboration of ATR-FTIR data gave results in agreement with those from hedonic and analytical sensory analyses. Hence, FTIR spectroscopy has been able to quickly draw a profile of the hamburger buns, detecting differences throughout the shelf-life period in agreement with time-consuming and/or expensive analyses. The study evidence that FTIR spectroscopy could be easily used in the bakery industry for SSL monitoring, reducing costs and time of analysis.

A Sensory Shelf-Life Study for the Evaluation of New Eco-Sustainable Packaging of Single-Portion Croissants

“…As expected, there was a significant decrease in overall odour, vanilla odour, and butter odour, accompanied by an increase in alcohol odour. This trend aligns with findings from previous studies examining sensory attributes across the shelf-life of bakery products [15,26,27]. This decline is attributed to packaging permeability, which allows these compounds to dissipate.…”

“…These methods involve monitoring the intensity of specific attributes during food storage, allowing for the estimation of a food's shelf-life when these intensities reach a predefined threshold [14]. While sensory testing methods have been emphasized in studies on food shelf-life, producers are increasingly seeking rapid and non-destructive techniques [15]. Since, as mentioned above, the sensory attributes of croissants play a significant role in determining their overall appeal and, consequently, their shelf-life, establishing correlations between straightforward analytical methods and variations in critical sensory attributes offers a practical and valuable tool in managing the switch versus eco-sustainable packaging.…”

Evaluation of the Quality Changes in Three Commercial Pastourma Samples during Refrigerated Storage Using Physicochemical, Microbiological, and Image Analyses Combined with Chemometrics

“…The intensity of the band ranging from 3500 to 3300 cm −1 , attributed to O-H stretching vibrations in polysaccharides, particularly glycogen, remained statistically unchanged. Meanwhile, the intensity in the region of 3290-3287 cm −1 , primarily associated with O-H stretching vibrations of water [30], exhibited a notable (p < 0.05) decrease during the storage period for pastourma derived from lamb, beef, and buffalo. This observation aligns with the results of the moisture content analysis.…”