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Survival Analysis Applied to the Sensory Shelf‐Life Dating of High Hydrostatic Pressure Processed Avocado and Mango Pulps
Author(s) -
JacoboVelázquez D.A.,
RamosParra P.A.,
HernándezBrenes C.
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2010.01656.x
Subject(s) - shelf life , hydrostatic pressure , pasteurization , food science , high pressure , sensory analysis , chemistry , engineering , physics , engineering physics , thermodynamics
High hydrostatic pressure (HHP) pasteurized and refrigerated avocado and mango pulps contain lower microbial counts and thus are safer and acceptable for human consumption for a longer period of time, when compared to fresh unprocessed pulps. However, during their commercial shelf life, changes in their sensory characteristics take place and eventually produce the rejection of these products by consumers. Therefore, in the present study, the use of sensory evaluation was proposed for the shelf‐life determinations of HHP‐processed avocado and mango pulps. The study focused on evaluating the feasibility of applying survival analysis methodology to the data generated by consumers in order to determine the sensory shelf lives of both HHP‐treated pulps of avocado and mango. Survival analysis proved to be an effective methodology for the estimation of the sensory shelf life of avocado and mango pulps processed with HHP, with potential application for other pressurized products. Practical Application: At present, HHP processing is one of the most effective alternatives for the commercial nonthermal pasteurization of fresh tropical fruits. HHP processing improves the microbial stability of the fruit pulps significantly; however, the products continue to deteriorate during their refrigerated storage mainly due to the action of residual detrimental enzymes. This article proposes the application of survival analysis methodology for the determination of the sensory shelf life of HHP‐treated avocado and mango pulps. Results demonstrated that the procedure appears to be simple and practical for the sensory shelf‐life determination of HHP‐treated foods when their main mode of failure is not caused by increases in microbiological counts that can affect human health.