Sensory Analysis of Stored Tray Pack Foods
Abstract
Tray pack foods were evaluated by a sensory panel of civilian and military employees of the U.S. Army Natick Research, Development & Engineering Center. Purpose of the study was to measure consumer acceptability of various items over required storage periods of 12 months at 100 F (38 C) and 36 months at 70 F (21 C). A 40 F (4 C) control condition was also included. Each test was conducted with a minimum of 36 consumer panelists who rated the acceptability of each item in quadruplicate (4 traycans withdrawn from each of 4 cases) on a 9 point hedonic scale where 1 represented dislike extremely and 9 represented like extremely. Products were rated initially and withdrawn from storage at 12, 24 and 36 months at 70 F and at 6 and 12 months at 100 F. Tray pack items meeting minimum acceptability criteria (5.0 or greater for 2 consecutive withdrawals) were retained in the study. Those that rated below 5.0 for two consecutive withdrawals were either deleted as having failed or were reformulated by the Food Engineering Directorate. Results indicated that ratings for the majority of items changed significantly over time. Results suggested that since many of the products received favorable ratings at the final withdrawal, they may be acceptable beyond three years.
Document Details
- Document Type
- Technical Report
- Publication Date
- Dec 01, 1989
- Accession Number
- ADA240795
Entities
People
- Joan Kalick
- Robert Kluter
- Shelley Strowman
- Susan Gagne
Organizations
- United States Army Soldier Systems Center