A rapid ATR-FTIR method was developed for the shelf-life monitoring of burger buns. The data obtained were subjected to statistical analysis and compared with those relating to the descriptive and affective sensory analysis, the latter precessed through Survival Analysis. The statistical analysis of the ATR-FTIR data allowed to define the stability of the product up to twenty days in agreement with sensory data. The method, here developed, could be used to define the shelf-life of bakery products but also to evaluate any technological process and/or product innovation.

Monitoraggio della shelf-life e qualità sensoriale di panini per hamburger tramite metodica rapida ATR-FT-IR ed analisi Survival

F. Cincotta;A. Verzera;G. Tripodi;C. Condurso;M. Merlino
2018

Abstract

A rapid ATR-FTIR method was developed for the shelf-life monitoring of burger buns. The data obtained were subjected to statistical analysis and compared with those relating to the descriptive and affective sensory analysis, the latter precessed through Survival Analysis. The statistical analysis of the ATR-FTIR data allowed to define the stability of the product up to twenty days in agreement with sensory data. The method, here developed, could be used to define the shelf-life of bakery products but also to evaluate any technological process and/or product innovation.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11570/3151930
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