View More View Less
  • 1 Poznań University of Economics al. Niepodległości 10 61-875 Poznań Poland
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Shelf-life of plant oils is determined by oxidative stability. The consumers use their own criterion to assess oil’s quality. The occurrence of perceptible changes in oxidized food provides information that the product is no longer safe and should not be accepted. The present study was aimed to determine the shelf-life of rapeseed and sunflower oils in terms of consumer acceptance. The results of sensory consumer acceptability tests followed by survival analysis were integrated with conventional chemical marker of oils’ quality and shelf-life (peroxide value).The important finding is that consumers sometimes do not recognize the advanced oxidative processes in food. This may increase the safety risk because of the harmful effect of oxidative processes on human health. Consumers differentiated quality of oils with similar state of oxidation: the rapeseed oil with peroxide value on the level 5 meq O2 kg−1 was rejected by three quarters of consumers, sunflower — by only 3%. It proves that the consumer perception of oxidative changes is specific to the product and does not coincide with the accepted chemical criterion of shelf-life.

  • Ares, G., Gimenez, A. & Gambaro, A. (2008): Sensory shelf-life estimation of minimally processed lettuce considering two stages of consumers’ decision-making process. Appetite, 50, 529–535.

    Gambaro A. , 'Sensory shelf-life estimation of minimally processed lettuce considering two stages of consumers’ decision-making process ' (2008 ) 50 Appetite : 529 -535.

    • Search Google Scholar
  • Calligaris, S., Pieve, S.D., Kravina, G., Manzocco, L. & Nicoli, C.M. (2008): Shelf life prediction of bread sticks using oxidation indices: a validation study. J. Food Sci., 2, 51–56.

    Nicoli C.M. , 'Shelf life prediction of bread sticks using oxidation indices: a validation study ' (2008 ) 2 J. Food Sci. : 51 -56.

    • Search Google Scholar
  • Curia, A., Aguerrido, M., Langohr, K. & Hough, G. (2005): Survival analysis applied to sensory shelf-life of yogurts — I: Argentine formulations. J. Food Sci., 7, 442–445.

    Hough G. , 'Survival analysis applied to sensory shelf-life of yogurts — I: Argentine formulations ' (2005 ) 7 J. Food Sci. : 442 -445.

    • Search Google Scholar
  • EN ISO (2010): Animal and vegetable fats and oils. Determination of peroxide value. Iodometric (visual) endpoint determination. No. 3960.

    '', in Animal and vegetable fats and oils. Determination of peroxide value. Iodometric (visual) endpoint determination , (2010 ) -.

    • Search Google Scholar
  • Frankel, E.N. (1998): Lipid oxidation. The Oily Press Ltd., Dundee, Scotland, pp. 99–114.

    Frankel E.N. , '', in Lipid oxidation , (1998 ) -.

  • Fu, B. & Labuza, T. (1993): Shelf-life prediction: Theory and application; Food Control., 4, 125–133.

    Labuza T. , 'Shelf-life prediction: Theory and application ' (1993 ) 4 Food Control. : 125 -133.

    • Search Google Scholar
  • Gacula, M.C. & Kubala, J.J. (1975): Statistical models for shelf-life failure. J. Food Sci., 40, 404–409.

    Kubala J.J. , 'Statistical models for shelf-life failure ' (1975 ) 40 J. Food Sci. : 404 -409.

    • Search Google Scholar
  • Gacula, M.C. & Singh, J. (1984): Statistical methods in food and consumer research. Academic Press, New York, USA, pp. 274–312.

    Singh J. , '', in Statistical methods in food and consumer research , (1984 ) -.

  • Hough, G., Garitta, L. & Gómez, G. (2006a): Sensory shelf-life predictions by survival analysis accelerated storage models. Food Qual. Prefer., 17, 468–473.

    Gómez G. , 'Sensory shelf-life predictions by survival analysis accelerated storage models ' (2006 ) 17 Food Qual. Prefer. : 468 -473.

    • Search Google Scholar
  • Hough, G., Van Hout, D. & Kilcast, D. (2006b): Workshop summary: Sensory shelf-life testing. Food Qual. Prefer., 17, 640–645.

    Kilcast D. , 'Workshop summary: Sensory shelf-life testing ' (2006 ) 17 Food Qual. Prefer. : 640 -645.

    • Search Google Scholar
  • Hough, G. (2010): Sensory shelf-life estimation of food products. CRC Press, Boca Raton, USA, pp. 1–21, 83–112.

    Hough G. , '', in Sensory shelf-life estimation of food products , (2010 ) -.

  • IFST (1993): Shelf-life of foods — guidelines for its determination and prediction. Institute of Food Science and Technology, London. 78 pages.

    '', in Shelf-life of foods — guidelines for its determination and prediction , (1993 ) -.

  • ISO (2009): Animal and vegetable fats and oils — Determination of acid value and acidity. No. 660.

    '', in Animal and vegetable fats and oils — Determination of acid value and acidity , (2009 ) -.

    • Search Google Scholar
  • Kilcast, D. & Subramaniam, P. (2000): Introduction. -in: Kilcast, D. & Subramaniam, P. (Eds), The stability and shelf-life of food. Woodhead Publishing Ltd, Cambridge, England, pp. 1–22.

    Subramaniam P. , '', in The stability and shelf-life of food , (2000 ) -.

  • Kolb, B. & Ettre, L.S. (2006): Static headspace-gas chromatography: Theory and practice. John Wiley & Sons, Inc, Hoboken, NJ, USA, pp. 221–226.

    Ettre L.S. , '', in Static headspace-gas chromatography: Theory and practice , (2006 ) -.

  • Kozak, W. & Samotyja, U. (2013): The use of oxygen content determination method based on fluorescence quenching for rapeseed oil shelf-life assessment. Food Control, 33, 162–165.

    Samotyja U. , 'The use of oxygen content determination method based on fluorescence quenching for rapeseed oil shelf-life assessment ' (2013 ) 33 Food Control : 162 -165.

    • Search Google Scholar
  • Malcolmson, L. (2005): Flavor and sensory aspects. -in: Shahidi, F. (Ed.): Bailey’s industrial oil and fat products, 6th ed, Six Volume Set. John Wiley & Sons, Inc., pp. 413–429.

    Malcolmson L. , '', in Bailey’s industrial oil and fat products , (2005 ) -.

  • Manzocco, L. & Lagazio, C. (2009): Coffee brew shelf-life modeling by integration of acceptability and quality data. Food Qual. Prefer., 20, 24–29.

    Lagazio C. , 'Coffee brew shelf-life modeling by integration of acceptability and quality data ' (2009 ) 20 Food Qual. Prefer. : 24 -29.

    • Search Google Scholar
  • Min, D.B. & Boff, J.M. (2002): Lipid oxidation of edible oil. -in: Akoh, C.C. & Min, D.B. (Eds) Food lipids. Marcel Dekker Inc., New York, Basel, pp. 335–411.

    Boff J.M. , '', in Food lipids , (2002 ) -.

  • Polish Standard (2000): Oleje i tłuszcze roślinne oraz zwierzęce — Rafinowane oleje roślinne (Animal and vegetable fats and oils — Refined plant oils.) No. PN-A-86908:2000.

    '', in Oleje i tłuszcze roślinne oraz zwierzęce — Rafinowane oleje roślinne , (2000 ) -.

    • Search Google Scholar
  • Ramirez, G., Hough, G. & Contarini, A. (2001): Influence of temperature and light exposure on sensory shelf-life of a commercial sunflower oil. J. Food Qualit., 24, 195–204.

    Contarini A. , 'Influence of temperature and light exposure on sensory shelf-life of a commercial sunflower oil ' (2001 ) 24 J. Food Qualit. : 195 -204.

    • Search Google Scholar
  • Schulte, E. & Weber, K. (1989): Rapid preparation of fatty acid methyl esters from fats with trimethylsulfonium hydroxide or sodium methylate. Fat Sci. Technol., 91, 181–183.

    Weber K. , 'Rapid preparation of fatty acid methyl esters from fats with trimethylsulfonium hydroxide or sodium methylate ' (1989 ) 91 Fat Sci. Technol. : 181 -183.

    • Search Google Scholar
  • Škrbić, B. & Mačvanin, N. (2011): Nutritional and sensorial aspects of wheat bread enriched with high-oleic sunflower seed. Acta Alimentaria, 40, 194–204.

    Mačvanin N. , 'Nutritional and sensorial aspects of wheat bread enriched with high-oleic sunflower seed ' (2011 ) 40 Acta Alimentaria : 194 -204.

    • Search Google Scholar
  • Varela, P., Salvador, A. & Fiszman, S. (2005): Shelf-life estimation of “Fuji” apples: Sensory characteristics and consumer acceptability. Postharvest Biol. Tech., 38, 18–24.

    Fiszman S. , 'Shelf-life estimation of “Fuji” apples: Sensory characteristics and consumer acceptability ' (2005 ) 38 Postharvest Biol. Tech. : 18 -24.

    • Search Google Scholar

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
May 2020 0 2 1
Jun 2020 0 1 5
Jul 2020 5 0 0
Aug 2020 1 0 0
Sep 2020 0 0 0
Oct 2020 2 0 0
Nov 2020 0 0 0