Volume 18, Issue 114 (2021)                   FSCT 2021, 18(114): 181-194 | Back to browse issues page


XML Persian Abstract Print


1- Ferdowsi University of Mashhad
2- Ferdowsi University of Mashhad , sedaghat@um.ac.ir
3- Research Institute of Food Science and Technology
4- FUM
Abstract:   (1703 Views)
Shelf life is the amount of time that corresponds to an acceptable reduction in food quality under certain conditions. This feature depends on various intrinsic and environmental factors such as the nature of the food, storage processes, coating and the type of packaging, and it affects the stability of the product. The ability to estimate shelf life is of considerable commercial value, but there is no reliable method for this purpose for fresh pistachios. The aim of this study was to create mathematical models to predict the shelf life of food, using Badami's fresh pistachio samples coated with chitosan edible coating in different concentrations (0, 1, and 1.5%) under three atmospheres including ambient atmospheric condition, passive MAP, and active MAP. The shelf life study was performed at 5°C and a multivariate prediction of instrumental and sensorial firmness was performed through kinetic models. In this study, fresh pistachios coated with 1.5% chitosan under active MAP had the highest estimated shelf life (86 days). Also, obtained models were able to estimate the softening time to the end-point of shelf life in different conditions of coating and packaging of fresh pistachios.
Full-Text [PDF 676 kb]   (899 Downloads)    
Article Type: Original Research | Subject: Packing and all types of coatings in the food industry
Received: 2021/01/9 | Accepted: 2021/03/7 | Published: 2021/08/1

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.