METHODOLOGICAL APPROACHES TO EVALUATING BEER AND NON-ALCOHOLIC PRODUCTS SHELF LIFE
https://doi.org/10.21323/2618-9771-2019-2-3-13-16
Abstract
The article discusses the relevance of developing methodological approaches to the beer and soft drinks accelerated aging method in the market. The controlled indicators selection principles, mainly affecting the quality of the finished product, and the basic equation describing the dependence of changes in indicators on the main temperature factor are given. Studies of the influence of various physical factors (temperatures in the range of 50–60 °C, UV-radiation), both individually and jointly, on the physicochemical and organoleptic characteristics of packaged water for various experimental versions did not show statistically significant changes in the normalized parameters of the basic salt and microelement composition investigated water during storage. The optimal mode of accelerated «aging» of packaged water at an elevated temperature (up to 60 °C) and UV-radiation was established. In the case of soft drinks, thermostating was used when changing the temperature regimes (heat 50 ± 2 °C / cold 6 ± 2 °C) at an exposure time of 30 days, which made it possible to observe a decrease in taste and aroma compared with the control, as well as a decrease in sweetness and the appearance of a slight plastic taste for non-carbonated drink. The influence a temperature regime change on brewing products, which cannot be estimated using the existing method due to the high turbidity, is shown.
About the Authors
M. V. Gernet
All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
Marina V. Gernet — professor, doctor of technical sciences, head of brewing technology department
119021, Moscow, Rossolimo str., 7
E. M. Sevostyanova
All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
Elena M. Sevostyanova — candidate of biological sciences, leading researcher of brewing technology department
119021, Moscow, Rossolimo str., 7
O. A. Soboleva
All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
Olga A. Soboleva — candidate of technical sciences, leading researcher of brewing technology department
119021, Moscow, Rossolimo str., 7
I. L. Kovaleva
All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
Irina L. Kovaleva — senior researcher of brewing technology department
119021, Moscow, Rossolimo str., 7
I. N. Gribkova
All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
Irina N. Gribkova — candidate of technical sciences, senior researcher of brewing technology department
119021, Moscow, Rossolimo str., 7
References
1. Konietzko, T. (2003). HАССР: An Applied Approach. Chapter 7 in the book 1. Beverage Quality and Safety. CRC Press LLC. ISBN 058716011–0. DOI: 10.1201/9780203491201.ch7
2. Kilkast, D., Subramanian, P. (2012). Stability and expiration dates. Soft drinks, juices, beer and wine. St. Petersburg: Professia. —440 p. ISBN 978–5–904757–44–1. (in Russian)
3. Dominic Man, C.M. (2015). Determining shelf life in practice. Chapter 3 in the book Shelf Life. pp. 79–99. ISBN9781118346266. DOI: 10.1002/9781118346235.ch3.
4. Phimolsiripol, Y., Suppakul, P. (2016). Techniques in Shelf Life Evaluation of Food Products. Reference Module in Food Science, 1–8. DOI: 10.1016/ B978–0–08–100596–5.03293–5
5. Moody, R. (2005). Broadband Toxicity Sensing for Rapid Surveys of Drinking Water Storage Facilities. Proceedings of OCEANS2005 MTS/IEEE, Washington: IEEE. DOI: 10.1109/oceans.2005.1639959.
6. Pearce, K., Culbert, J., Cass, D., Cozzolino, D., Wilkinson, K. (2016). Influence of Sample Storage on the Composition of Carbonated Beverages by MIR Spectroscopy. Beverages, 2(4), 26. DOI: 10.3390/beverages2040026
7. Jaskula-Goiris, B., De Causmaecker, B., De Rouck, G., Aerts, G., Paternoster, A., Braet, J., De Cooman, L. (2018). Influence of transport and storage conditions on beer quality and flavour stability. Journal of the Institute of Brewing, 125(1), 60–68. DOI: 10.1002/jib.535
8. Corzo, O., Bracho, N. (2006). Prediction of the sensory quality of canned beer by oxygen concentration, physical chemistry and storage conditions. Journal of Food Science, 69 (7), 285–289. DOI: 10.1111/j.1365–2621.2004. tb13630.x
9. Sevostyanova, Е.М., Khorosheva, Е.V., Remneva, G.А. (2016). Rationale for Shelf Life and Storage Temperature Conditions of Different Groups of Mineral Waters. Beer and Beverages, 3,46–49. (in Russian)
10. Sevostyanova, Е.М. (2016). The Methodical Approach to the Justification of the Shelf Life of Mineral Water. Beer and Beverages, 6,10–12. (in Russian)
11. Stelle, Р. (2008). Food shelf life: calculation and testing. St. Petersburg: Professia. — 480 p. ISBN 5–93913–100-Х. (in Russian)
12. Valentas, К., Rotshtejn, E., Singh, R.P. (2004). Food Engineering: A Handbook. St. Petersburg: Professia. — 386 p. ISBN 5–93913–045–3. (in Russian)
13. Dantas Kabral, А.К., Kosta Fernandis М. E. (1984). General characteristics of the shelf life of food products. М.: VP, I –16261. — 189 p. ISBN 5–93914–063–4. (in Russian)
14. Stärker, C., Welle, F. (2019). Migration of Bisphenol A from Can Coatings into Beverages at the End of Shelf Life Compared to Regulated Test Conditions. Beverages, 5(1), 3. DOI: 10.3390/beverages5010003
15. Moazzem, M. S., Sikder, M. B. H., Zzaman, W. (2019). Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory Qualities. Beverages, 5(1), 25. DOI: 10.3390/beverages5010025
16. O’Sullivan, M. G. (2012). Principles of sensory shelf-life evaluation and its application to alcoholic beverages. Chapter 3 in the book Alcoholic Beverages, 42–65. DOI: 10.1533/9780857095176.1.42
17. Chorna, T., Yanushkevych, D., Afanasieva, V. (2018). Modern Aspects of Safety Assessment of Foodstuff. Path of Science, 4(4), 4001–4012. DOI: 10.22178/pos.33–7
18. Steiner, E., Becker, T., Gastl, M. (2010). Turbidity and haze formation in beer-insights and overview. Journal of the Institute of Brewing, 116(4), 360–368. DOI:
19. Buiatti, S., Bertoli, S., Passaghe, P. (2017). Influence of gluten-free adjuncts on beer colloidal stability. European Food Research and Technology, 244(5), 903–912. DOI: 10.1007/s00217–017–3010–3
20. Jin Y.-L., R. Speers A., Paulson A. T., Stewart R. J. (2004). Barley β-glucans and their degradation during malting and brewing, MBAA TQ,110 (2), 104–116. DOI: 10.1002/j.2050–0416.2004.tb00189)
21. Briggs, D.E., Hough, J.S., Stevens, T., Yong T. W. (1999). Malting and brwering science: hopped wort and beer. An Aspen publication, Gaithesburg, Maryland, USA, 821–837. ISBN 0–8342–1684–1
Review
For citations:
Gernet M.V., Sevostyanova E.M., Soboleva O.A., Kovaleva I.L., Gribkova I.N. METHODOLOGICAL APPROACHES TO EVALUATING BEER AND NON-ALCOHOLIC PRODUCTS SHELF LIFE. Food systems. 2019;2(3):13-16. https://doi.org/10.21323/2618-9771-2019-2-3-13-16
Views: 692
Email this article 