Changes in the quality attributes of selected long-life food at four different temperatures over prolonged storage

Šopík, Tomáš; Lazárková, Zuzana; Salek, Richardos-Nicolaos; Talár, Jaroslav; Purevdorj, Khatantuul; Buňková, Leona; Foltin, Pavel; Jančová, Petra; Novotný, Martin; Gál, Robert; Buňka, František

dc.title	Changes in the quality attributes of selected long-life food at four different temperatures over prolonged storage	en
dc.contributor.author	Šopík, Tomáš
dc.contributor.author	Lazárková, Zuzana
dc.contributor.author	Salek, Richardos-Nicolaos
dc.contributor.author	Talár, Jaroslav
dc.contributor.author	Purevdorj, Khatantuul
dc.contributor.author	Buňková, Leona
dc.contributor.author	Foltin, Pavel
dc.contributor.author	Jančová, Petra
dc.contributor.author	Novotný, Martin
dc.contributor.author	Gál, Robert
dc.contributor.author	Buňka, František
dc.relation.ispartof	Foods
dc.identifier.issn	2304-8158 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2022
utb.relation.volume	11
utb.relation.issue	14
dc.type	article
dc.language.iso	en
dc.publisher	MDPI
dc.identifier.doi	10.3390/foods11142004
dc.relation.uri	https://www.mdpi.com/2304-8158/11/14/2004
dc.subject	long-term storage	en
dc.subject	food quality	en
dc.subject	food safety	en
dc.subject	long-life food	en
dc.subject	temperature regimens	en
dc.description.abstract	This study reports the development of selected indicators affecting changes in food quality and safety of selected long-life canned (Szeged goulash, canned chicken meat, pork pate, canned tuna fish) and dehydrated (instant goulash soup) food during a two-year storage experiment at four different temperatures. The storage temperatures were selected to represent Arctic (-18 degrees C), temperate (5 degrees C), subtropical (25 degrees C) and tropical (40 degrees C) climatic zones where such food is likely to be stored during, for example, humanitarian and military missions. Microorganism amounts below the detection limit (p < 0.05), regardless of the storage temperature (p >= 0.05), were monitored in canned samples. The contents of dry matter, fat and proteins did not change during storage, regardless of the storage temperature (p >= 0.05). During the 24-month storage, all food showed an increase in the level of ammonia (p < 0.05) and the TBARS-value (p < 0.05), whereas the rate of increase in both parameters was significantly higher at higher storage temperatures (p < 0.05). The losses of individual amino acids during storage ranged from 5% rel. calculated on the amino acid contents in Month "0" up to 15% rel. (p < 0.05). With storage temperatures above the freezing point, the hardness values decreased with the increase in the storage temperature (p < 0.05) and prolongation of the storage period (p < 0.05). Moreover, with temperatures of -18 degrees C, the development of hardness, measured as the "decrease rate", was significantly higher compared to the absolute values.	en
utb.faculty	Faculty of Technology
utb.faculty	University Institute
dc.identifier.uri	http://hdl.handle.net/10563/1011056
utb.identifier.obdid	43883943
utb.identifier.scopus	2-s2.0-85134001019
utb.identifier.wok	000831996800001
utb.identifier.pubmed	35885247
utb.source	j-scopus
dc.date.accessioned	2022-07-27T09:08:40Z
dc.date.available	2022-07-27T09:08:40Z
dc.description.sponsorship	Tomas Bata University in Zlin, TBU: IGA/FT/2019/006, IGA/FT/2020/006; Ministerstvo Obrany České Republiky, MOČR
dc.description.sponsorship	Ministry of Defence of the Czech Republic; Tomas Bata University in Zlin [IGA/FT/2019/006, IGA/FT/2020/006]
dc.rights	Attribution 4.0 International
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/
dc.rights.access	openAccess
utb.ou	Department of Food Technology
utb.ou	Centre of Polymer Systems
utb.ou	Department of Environmental Protection Engineering
utb.contributor.internalauthor	Šopík, Tomáš
utb.contributor.internalauthor	Lazárková, Zuzana
utb.contributor.internalauthor	Salek, Richardos-Nicolaos
utb.contributor.internalauthor	Purevdorj, Khatantuul
utb.contributor.internalauthor	Buňková, Leona
utb.contributor.internalauthor	Jančová, Petra
utb.contributor.internalauthor	Gál, Robert
utb.contributor.internalauthor	Buňka, František
utb.fulltext.affiliation	Tomáš Šopík 1,2 , Zuzana Lazárková 1,* , Richardos Nikolaos Salek 1, Jaroslav Talár 3, Khatantuul Purevdorj 4, Leona Buňková 4, Pavel Foltin 3, Petra Jančová 4, Martin Novotný 3, Robert Gál 1 and František Buňka 1,3 1 Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic; sopik@utb.cz (T.Š.); rsalek@utb.cz (R.N.S.); gal@utb.cz (R.G.); frantisek.bunka@gmail.com (F.B.) 2 Centre of Polymer Systems, University Institute, Tomas Bata University in Zlín, Tr. T. Bati 5678, 760 01 Zlin, Czech Republic 3 Laboratory of Food Quality and Safety Research, Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, 662 10 Brno, Czech Republic; jaroslav.talar@unob.cz (J.T.); pavel.foltin@unob.cz (P.F.); martin.novotny5@unob.cz (M.N.) 4 Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic; purevdorj@utb.cz (K.P.); bunkova@utb.cz (L.B.); jancova@utb.cz (P.J.) * Correspondence: lazarkova@utb.cz; Tel.: +420-576-03-3011
utb.fulltext.dates	Received: 23 June 2022 Accepted: 4 July 2022 Published: 6 July 2022
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utb.fulltext.sponsorship	This research was funded by the Ministry of Defence of the Czech Republic, grant INTAL: Implementation of new technologies and procedures into the logistic support of the Army of the Czech Republic, and by internal grants of Tomas Bata University in Zlin no. IGA/FT/2019/006 and no. IGA/FT/2020/006.
utb.wos.affiliation	[Sopik, Tomas; Lazarkova, Zuzana; Salek, Richardos Nikolaos; Gal, Robert; Bunka, Frantisek] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Nam TG Masaryka 5555, Zlin 76001, Czech Republic; [Sopik, Tomas] Tomas Bata Univ Zlin, Univ Inst, Ctr Polymer Syst, Tr T Bati 5678, Zlin 76001, Czech Republic; [Talar, Jaroslav; Foltin, Pavel; Novotny, Martin; Bunka, Frantisek] Univ Def, Fac Mil Leadership, Dept Logist, Lab Food Qual & Safety Res, Kounicova 65, Brno 66210, Czech Republic; [Purevdorj, Khatantuul; Bunkova, Leona; Jancova, Petra] Tomas Bata Univ Zlin, Fac Technol, Dept Environm Protect Engn, Nam TG Masaryka 5555, Zlin 76001, Czech Republic
utb.scopus.affiliation	Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Nam. T.G. Masaryka 5555, Zlin, 760 01, Czech Republic; Centre of Polymer Systems, University Institute, Tomas Bata University in Zlín, Tr. T. Bati 5678, Zlin, 760 01, Czech Republic; Laboratory of Food Quality and Safety Research, Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, Brno, 662 10, Czech Republic; Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Nam. T.G. Masaryka 5555, Zlin, 760 01, Czech Republic
utb.fulltext.projects	INTAL
utb.fulltext.projects	IGA/FT/2019/006
utb.fulltext.projects	IGA/FT/2020/006
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.faculty	University Institute
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.ou	Department of Food Technology
utb.fulltext.ou	Centre of Polymer Systems
utb.fulltext.ou	Department of Environmental Protection Engineering
utb.identifier.jel	-