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Abstract ▼ AI-Helper

Shelf-life dating of cooked and heat sterilized food was carried out with the use of principal component analysis (PCA). Changes in color, pH, acidity and sensory properties were measured and analyzed during storage at 20, 30 and $40^{\circ}C$. Acceptability of sample was decreased during...

Shelf-life dating of cooked and heat sterilized food was carried out with the use of principal component analysis (PCA). Changes in color, pH, acidity and sensory properties were measured and analyzed during storage at 20, 30 and $40^{\circ}C$. Acceptability of sample was decreased during storage, shelf-life of sample was determined 1.5, 3 and 3 months at 20, 30 and $40^{\circ}C$, respectively. Application of PCA to quality evaluation, principal component (PC) 1 dominated 49.6% of total variation and PC 2 expressed 28.8%. The rate of change of PC 1 to storage time was 1.3 with increasing temperature of $10^{\circ}C$, and close to shelf-life determined by accepability at 20 and $40^{\circ}C$. Therefore, PCA was applicable to evaluate the quality, predict the shelf-life and investigate the quality parameter of food during storage.

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