了解简单的分析方法和感官属性之间的相关性对于过渡到可持续包装,同时提高产品质量至关重要。在这种情况下,通过检查分析方法之间的相关性,研究了单包装羊角面包的生态可持续包装替代品的可行性,感官属性,采用定量描述性分析(QDA),和消费者生存分析。双向拉伸聚丙烯(BOPP)的性能,石化塑料薄膜,反对纸质,可堆肥,在这项研究中,比较了150天羊角面包储存期内的可生物降解薄膜,检查生理化学和感官观点。结果表明,包装材料中较低的水蒸气屏障与水分迁移和羊角面包硬度增加之间存在相关性,由Avrami动力学模型评估。值得注意的是,鉴于其降低的阻隔性能,可堆肥的薄膜加速了感官轮廓的恶化,QDA结果证明了这一点。保质期估计,通过消费者拒绝来评估,强调了生物可降解薄膜长达185天的生存能力,超越BOPP,纸质,和其他可生物降解的替代品。使用线性回归,阐明了与预测保质期相关的理化参数。总的来说,当湿度低于18%时,50%的消费者拒绝了羊角面包,水分活度低于0.81,硬度超过1064N,pH高于4.4,酸度低于4.5。根据这项研究的结果,可生物降解的包装成为传统BOPP的有希望的替代品,提供了一个可持续的机会来延长羊角面包的保质期。
Understanding the correlation between straightforward analytical methods and sensory attributes is pivotal for transitioning to sustainable packaging while improving product quality. In this context, the viability of eco-sustainable packaging alternatives for single-packaged croissants has been investigated through examining the correlations between analytical methods, sensory attributes, employing quantitative descriptive analysis (QDA), and consumer survival analysis. The performance of biaxially oriented polypropylene (BOPP), a petrochemical plastic film, against paper-based, compostable, and biodegradable films over a 150-day croissant storage period was compared in this
study, examining both physiochemical and sensory perspectives. The results showed a correlation between a lower water vapour barrier in packaging materials and increased moisture migration and croissant hardness, as assessed by the Avrami kinetic model. Notably, given its reduced barrier properties, the compostable film accelerated sensory profile deterioration, as evidenced by QDA results. Shelf-life estimation, assessed by consumer rejection, underscored the viability of the biodegradable film for up to 185 days, surpassing BOPP, paper-based, and other biodegradable alternatives. Using linear regression, physiochemical parameters associated with predicted shelf-life were elucidated. Overall, croissants were rejected by 50% of consumers when they reached humidity levels below 18%, water activity below 0.81, firmness exceeding 1064 N, pH above 4.4, and acidity below 4.5. Based on the results of this
study, biodegradable packaging emerges as a promising alternative to traditional BOPP, offering a sustainable opportunity to extend the shelf-life of croissants.