Use of optical oxygen sensors to monitor residual oxygen in pre- and post-pasteurised bottled beer and its effect on sensory attributes and product acceptability during simulated commercial storage

Hempel, A.; O’Sullivan, Maurice G.; Papkovsky, Dmitri B.; Kerry, Joseph P.

doi:10.1016/j.lwt.2012.05.026

Cited by 36 publications

(20 citation statements)

References 15 publications

(19 reference statements)

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“…According to the review of Pénicaud and others (), the use of indirect luminescence‑based methods for measuring O 2 content and O 2 transfer in solid food matrices is the most promising way to obtain data of O 2 solubility and diffusivity coefficients. They permitted the development of nondestructive methods which have been used with various matrices (foods, polymers, human tissues, and so on) for monitoring O 2 profiles in the headspace of packed food (Smiddy and others , b; O'Mahony and others ; Hempel and others ), for determining O 2 permeability of polymers and packaging materials (Siró and others ; Diéval and others ), for in situ measuring O 2 level and diffusion of O 2 in human cellular tissues (Nock and others ; Nock and Blaikie ), for characterization of O 2 sorption in film polymer (Li and others , ), and for assessment of O 2 dissolved in foods (Smiddy and others ; Nevares and others ; Pénicaud and others ). However, the main bottleneck in measuring O 2 solubility is the almost inevitable O 2 consumption by the food that can occur due to (a) microorganism respiration, (b) chemical reactions such as oxidation, and/or (c) metabolism of the product itself (in the case of respiring products).…”

Section: Experimental Set‑up For O2/co2 Solubility Determination In Smentioning

confidence: 99%

Oxygen and Carbon Dioxide Solubility and Diffusivity in Solid Food Matrices: A Review of Past and Current Knowledge

Chaix

Guillaume

Guillard

2014

Comp Rev Food Sci Food Safe

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Oxygen and carbon dioxide solubility and diffusivity are 2 key parameters to understand gas transfer in food matrices. Knowledge of these parameters could help to predict gas concentration in modified atmosphere packaging and, consequently, to predict shelf-life of the product through the development of appropriate mathematical models. The aim of this review is to present the existing methodologies to quantify O 2 and CO 2 contents in food, especially in solid food matrices which is very challenging. There is a focus on how these methodologies could be used to determine gas transfers kinetics. Data of O 2 /CO 2 solubilities and diffusivities in food are collected and compared with a specific emphasis on the food characteristics and factors impacting them. An analysis of the current state of knowledge in solid food matrices is carried out to tentatively build a general predictive model of the O 2 and CO 2 solubility and diffusivity extendable to any kind of food matrix.

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Section: Experimental Set‑up For O2/co2 Solubility Determination In Smentioning

confidence: 99%

Oxygen and Carbon Dioxide Solubility and Diffusivity in Solid Food Matrices: A Review of Past and Current Knowledge

Chaix

Guillaume

Guillard

2014

Comp Rev Food Sci Food Safe

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“…Much of the research conducted comparing wet and dry aged beef has been undertaken using assessors ([1] n = 77, [7] n = 80 -91) and the research comparing these ageing regimes to those incorporating moisture permeable bags and bone-in samples have used trained panellists [9] n = 6; [10], n = 6. Sensory Acceptance Testing is a hedonic sensory methods used to determine the degree to which products are liked and has been applied to various product including meats [11]- [17], dairy products [18]- [29], salads, [30] [31], Bakery products [32] [33] and beverages [34] [35] [36] [37] [38]. Thus the objective of the present Food and Nutrition Sciences study was to directly compare the sensory acceptability, using sensory acceptance testing, of traditional bone-in dry aging to de-boned dry aged loins and de-boned dry aged loins in moisture permeable bags (dry-ageing bag), in the same study.…”

mentioning

confidence: 99%

Sensory and Physiochemical Comparison of Traditional Bone-In Dry-Aged Beef Loin with Bone-Less Dry Ageing and Ageing Using a Moisture Permeable Bag

O’Sullivan¹,

Cruz-Romero²,

Kerry³

2018

FNS

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Beef loins, were de-boned and left unpackaged (n = 12) or packaged using dry-ageing bags (n = 12). A third batch (n = 12) were not boned out and unpackaged. Loins were aged in a chill at 2˚C, with steaks (2.54 cm) tested on days 0, 7, 14 and 21 for % yield, colour, texture, pH, cooking losses and microbiological status. Sensory affective analysis and a novel descriptive method (Ranking Descriptive Analysis) were also performed. The dry aged samples had significantly (P < 0.05) higher moisture losses followed by dry-ageing bag samples and bone-in samples. The bone-in samples scored lower for appearance at 21 days, were juicier, but had more off-flavour. Dry aged beef scored significantly higher than the bone-in samples for overall acceptability, but were not significantly better than the dry-ageing bag samples which had reduced moisture losses and greater tenderness. Microbiologically all treatments performed similarly. There were no significant differences in trim losses between dry-aged samples with or without the use of ageing bags. The sensory methods utilised allowed samples to be assessed hedonically and descriptively in real time without the necessity to freeze samples and without reverse storage design.

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“…Poly(ethylene terephthalate) (PET) bottles are relevant for packaging of beverages and oils . Many of these fillings are sensitive to oxygen such as beer, fruit juices, wine, milk and oil . Oxygen sensitivity of beverages is reported to be 1–4 mg/kg for beer, 3 mg/kg for wine, 30–40 mg/kg for soy oil and 85 mg/kg for orange juice .…”

Section: Introductionmentioning

confidence: 99%

Long‐time Performance of Bottles Made of PET Blended with Various Concentrations of Oxygen Scavenger Additive Stored at Different Temperatures

Sängerlaub

Müller

2017

Packag Technol Sci

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Blending of poly(ethylene terephthalate) (PET) with oxygen scavenger additives is a way to reduce ingress of oxygen into PET bottles made of these blends. The objective is to reduce oxidation of packaged beverages and oils. However, few studies were performed about the long-time influence of temperature on PET bottles with oxygen scavenger additives. Such knowledge is relevant for the development of accelerated tests. In this study, the influence of temperature on oxygen permeation of PET bottles with the oxygen scavenger additives MXD6 or Oxyclear® was examined. PET bottles made of blends of PET with 2, 5 and 8 wt.À% MXD6, respectively, or with 2 wt.À% Oxyclear® were filled with deoxygenated water. The bottles were stored at 5, 23, 38 and 55°C up to 5 years. Oxygen partial pressure of the water in the bottles was measured regularly. As expected, oxygen partial pressure increased earlier at higher temperature because of faster exhaustion of the oxygen scavenger. Oxygen partial pressure of water in PET bottles with 8 wt.À% MXD6 was below 10 mbar even after 5 years storage time at 5 and 23°C. Oxygen absorption capacity of activated MXD6 was at least 76 mg/g. This study shows that PET bottles with oxygen scavengers are able to reduce the oxygen ingress for several years, even at elevated temperatures.

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Use of optical oxygen sensors to monitor residual oxygen in pre- and post-pasteurised bottled beer and its effect on sensory attributes and product acceptability during simulated commercial storage

Cited by 36 publications

References 15 publications

Oxygen and Carbon Dioxide Solubility and Diffusivity in Solid Food Matrices: A Review of Past and Current Knowledge

Oxygen and Carbon Dioxide Solubility and Diffusivity in Solid Food Matrices: A Review of Past and Current Knowledge

Sensory and Physiochemical Comparison of Traditional Bone-In Dry-Aged Beef Loin with Bone-Less Dry Ageing and Ageing Using a Moisture Permeable Bag

Long‐time Performance of Bottles Made of PET Blended with Various Concentrations of Oxygen Scavenger Additive Stored at Different Temperatures

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