Estimation of the shelf life of pezik pickles using Weibull hazard analysis

Detalhes bibliográficos
Autor(a) principal: KEKLIK,Nene Meltem
Data de Publicação: 2017
Outros Autores: IŞIKLI,Nursel Develi, SUR,Esen Bilge
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500125
Resumo: Abstract Beta vulgaris L. var. rapa is a variety of beet with edible dark green leaves and stalks, which is a close relative of Swiss chard. It is widely consumed in central Anatolia region in Turkey due to its high nutritional value and desirable sensory attributes. Locally known as ‘pezik’, Beta vulgaris L. var. rapa is a highly perishable vegetable. The stalks of pezik are consumed as pickle, allowing longer consumption of this vegetable. In this study, Weibull hazard analysis was applied to the sensory data to determine the shelf life of pezik pickles. The end of shelf life was indicated by the time when 50% of the panelists found the pickles unacceptable. Pickles blanched for 7 min and stored at 17-18 °C were found to have a shelf life of 167 days with 95% confidence limits of 156-179 days. Prolonged blanching (9 min.) decreased the shelf life of pickles by about 19 days.
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spelling Estimation of the shelf life of pezik pickles using Weibull hazard analysisBeta vulgaris L. var. rapapezikpickleshelf lifeWeibul hazard analysisAbstract Beta vulgaris L. var. rapa is a variety of beet with edible dark green leaves and stalks, which is a close relative of Swiss chard. It is widely consumed in central Anatolia region in Turkey due to its high nutritional value and desirable sensory attributes. Locally known as ‘pezik’, Beta vulgaris L. var. rapa is a highly perishable vegetable. The stalks of pezik are consumed as pickle, allowing longer consumption of this vegetable. In this study, Weibull hazard analysis was applied to the sensory data to determine the shelf life of pezik pickles. The end of shelf life was indicated by the time when 50% of the panelists found the pickles unacceptable. Pickles blanched for 7 min and stored at 17-18 °C were found to have a shelf life of 167 days with 95% confidence limits of 156-179 days. Prolonged blanching (9 min.) decreased the shelf life of pickles by about 19 days.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500125Food Science and Technology v.37 suppl.1 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.33216info:eu-repo/semantics/openAccessKEKLIK,Nene MeltemIŞIKLI,Nursel DeveliSUR,Esen Bilgeeng2018-05-17T00:00:00Zoai:scielo:S0101-20612017000500125Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-05-17T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Estimation of the shelf life of pezik pickles using Weibull hazard analysis
title Estimation of the shelf life of pezik pickles using Weibull hazard analysis
spellingShingle Estimation of the shelf life of pezik pickles using Weibull hazard analysis
KEKLIK,Nene Meltem
Beta vulgaris L. var. rapa
pezik
pickle
shelf life
Weibul hazard analysis
title_short Estimation of the shelf life of pezik pickles using Weibull hazard analysis
title_full Estimation of the shelf life of pezik pickles using Weibull hazard analysis
title_fullStr Estimation of the shelf life of pezik pickles using Weibull hazard analysis
title_full_unstemmed Estimation of the shelf life of pezik pickles using Weibull hazard analysis
title_sort Estimation of the shelf life of pezik pickles using Weibull hazard analysis
author KEKLIK,Nene Meltem
author_facet KEKLIK,Nene Meltem
IŞIKLI,Nursel Develi
SUR,Esen Bilge
author_role author
author2 IŞIKLI,Nursel Develi
SUR,Esen Bilge
author2_role author
author
dc.contributor.author.fl_str_mv KEKLIK,Nene Meltem
IŞIKLI,Nursel Develi
SUR,Esen Bilge
dc.subject.por.fl_str_mv Beta vulgaris L. var. rapa
pezik
pickle
shelf life
Weibul hazard analysis
topic Beta vulgaris L. var. rapa
pezik
pickle
shelf life
Weibul hazard analysis
description Abstract Beta vulgaris L. var. rapa is a variety of beet with edible dark green leaves and stalks, which is a close relative of Swiss chard. It is widely consumed in central Anatolia region in Turkey due to its high nutritional value and desirable sensory attributes. Locally known as ‘pezik’, Beta vulgaris L. var. rapa is a highly perishable vegetable. The stalks of pezik are consumed as pickle, allowing longer consumption of this vegetable. In this study, Weibull hazard analysis was applied to the sensory data to determine the shelf life of pezik pickles. The end of shelf life was indicated by the time when 50% of the panelists found the pickles unacceptable. Pickles blanched for 7 min and stored at 17-18 °C were found to have a shelf life of 167 days with 95% confidence limits of 156-179 days. Prolonged blanching (9 min.) decreased the shelf life of pickles by about 19 days.
publishDate 2017
dc.date.none.fl_str_mv 2017-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500125
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500125
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.33216
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.37 suppl.1 2017
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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