Journal
JOURNAL OF FOOD SCIENCE
Volume 75, Issue 6, Pages S286-S291Publisher
WILEY
DOI: 10.1111/j.1750-3841.2010.01656.x
Keywords
high hydrostatic pressure processing; sensory shelf life; survival analysis
Categories
Funding
- Tecnologico de Monterrey-Research Chair Initiative [CAT-05]
- Univ. of California Inst. for Mexico and the United States (UC MEXUS)
- Mexican Natl. Council for Science and Technology (CONACYT)
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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.
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