Prediction of shelf-life and kinetics of quality changes in canned stuffed grape leaves

• Published in: Food science & technology 2020-10, Vol.132, p.109850, Article 109850
• Main Authors: Melih Secer, Osman, Guneser, Buket Aydeniz, Guneser, Onur
• Format: Article
• Language: English
• Subjects: Accelerated shelf life tests; p-anisidine; Reaction kinetics; Stuffed grape leaves
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2020.109850

The shelf life of (canned) stuffed grape leaves (SGL) was determined by conducting accelerated shelf life tests. The changes in color, texture, hydrolytic rancidity, and p-anisidine values of the canned SGL stored at 25οC, 35οC, and 45οC were evaluated. The changes in L* and p-anisidine values were fitted best to zero-order kinetics, while the changes in Hue and hydrolytic rancidity values fitted the first-order kinetics. The changes in the textural properties of the canned SGL samples did not follow any chemical kinetic model. A significant decrease was observed in hardness and chewiness values of the canned SGL samples stored at 35 °C and 45 °C during the storage period. Adhesiveness was decreased only in the canned SGL samples stored at 35 °C. The activation energies of the changes in L*, Hue, hydrolytic rancidity, and p-anisidine values were determined to be 36.85 kJ/mol, 29.18 kJ/mol, 34.12 kJ/mol, and 50.81 kJ/mol, respectively. The p-anisidine value was selected as a critical quality parameter for the modeling of shelf life. The shelf life of the canned SGL at the storage temperature of 25οC was calculated up to 223.33 days considering critical p-anisidine values as 20. Further shelf-life studies that consider taste and flavor related properties of canned SGL are required to determine the sensory shelf life of canned SGL. •Shelf life of canned stuffed grape leaves was evaluated by reaction kinetics.•p-anisidine value was found to be the most critical quality parameter.•The changes in the L and hydrolytic rancidity values fitted to first-order kinetics.•The changes in the Hue and p-anisidine values followed zero-order kinetics.•Textural changes in the canned SGL during storage did not fit any kinetics.