Temperature abuse timing affects the rate of quality deterioration of commercially packaged ready-to-eat baby spinach. Part I: Sensory analysis and selected quality attributes |
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| Affiliation: | 1. U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Food Quality Laboratory, 10300 Baltimore Avenue, Beltsville, MD 20705, USA;2. College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China;3. U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbial and Food Safety Laboratory, 10300 Baltimore Avenue, Beltsville, MD 20705, USA;1. Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy;2. Department of Soil, Plant and Food Sciences, University of Bari, Via G. Amendola 165/A, 70126 Bari, Italy;1. Department of Biological and Agricultural Engineering, Texas A&M University, College Station, TX 77843-2117, USA;2. Department of Animal Science, Texas A&M University, College Station, TX 77843-2471, USA;1. Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Iroon Polytechniou 9, Zografou 15780, Athens, Greece;2. Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, Ag. Spyridonos, Aigaleo 12243, Athens, Greece |
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| Abstract: | Temperature abuse of fresh-cut products occurs routinely during transport and retail store display. However, the stage of product shelf life during temperature abuse and its impact on sensory attributes have not been studied. This study evaluated the effect of temperature abuse occurring immediately after processing and late in shelf life through measurements of sensory attributes, and membrane integrity of commercially packaged ready-to-eat baby spinach. The packaged products were received within 2 days of processing. Samples subject to early temperature abuse were immediately placed at 1, 4, 8, 12, 16 and 20 °C storage upon arrival, and those subject to late temperature abuse were stored at 1 °C for six days, and then transferred to 4, 8, 12, 16 and 20 °C storage. Package headspace gas composition, in-package visual appeal, purchase intent, product color, off-odor, decay, texture, overall quality, and tissue electrolyte leakage were evaluated every 1–2 day up to 16 day total. Results indicate that when the product temperature is maintained at 1–4 °C, the quality of commercially packaged baby spinach can be retained for up to 18 days post-processing. However, storage temperature of 8 °C or above, significantly (P < 0.001) shortened product shelf life as exhibited by accelerated tissue electrolyte leakage, product yellowing, decay and off-odor development. Most importantly, the product's shelf life stage significantly affected its response to temperature. Quality deterioration proceeded more rapidly when temperature abuse occurred in late as opposed to early shelf life stage. |
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| Keywords: | Baby spinach Ready-to-eat Temperature abuse Sensory attributes Quality |
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