Article Sidebar
Published:
Dec 5, 2023Keywords:
Article Details
This work is licensed under a Creative Commons Attribution 4.0 International License.
All authors who submit their paper for publication will abide by following provisions of the copyright transfer:
- The copyright of the paper remain with the authors, and they are transferring the copyright to publish the article and used the article for indexing and storing for public use with due reference to published matter in the name of concerned authors.
- The authors reserve all proprietary rights such as patent rights and the right to use all or part of the article in future works of their own such as lectures, press releases, and reviews of textbooks.
- In the case of republication of the whole, part, or parts thereof, in periodicals or reprint publications by a third party, written permission must be obtained from the Editor-in-Chief of the Journal of Food Stability.
- The authors declare that the material being presented by them in this paper is their original work, and does not contain or include material taken from other copyrighted sources. Wherever such material has been included, it has been clearly indented or/and identified by quotation marks and due and proper acknowledgements given by citing the source at appropriate places.
- The paper, the final version of which they submit, is not substantially the same as any that they had already published elsewhere.
- They declare that they have not sent the paper or any paper substantially the same as the submitted one, for publication anywhere else.
- Furthermore, the author may only post his/her version provided acknowledgement is given to the original source of publication in this journal and a link is inserted wherever published.
- The published articles will be available for use by scholars and researchers under a Creative Commons License.
Main Article Content
Stockage d’un produit dérivé de soja (Amonsoja séché) conditionné au Bénin : évaluation de la stabilité dans deux types d’emballage
Abstract
The objective of the study was to evaluate the stability of dried Amonsoja packaged in two types of packaging: doypack and plastic jars, during six weeks of storage at room temperature, with assessments every two weeks, using single-use and multi-use modes. Physical-chemical, microbiological, and sensory characteristics, as well as rehydration capacity, were assessed. Storage had a significant impact (p < 0.05) on all physical-chemical characteristics of Amonsoja packaged in plastic jars for multi-use. In contrast, the water content of single-use dried Amonsoja remained stable. Amonsoja packaged in multi-use containers showed an increase in acidity and water activity. Microbial load significantly increased (p < 0.05) for Amonsoja packaged in multi-use containers. Single-use samples maintained their sensory attributes. Rancidity appeared after 14 days for Amonsoja stored in multi-use containers, becoming unacceptable after 30 days. The rehydration capacity of Amonsoja was achieved within 35 minutes at 80 °C and 75 minutes at 30 °C. The evolution of the nutritional properties of dried Amonsoja during its storage warrants further exploration.
Practical Application: The use of two different types of packaging, each under two different conditions for storing dried soy cheese, has confirmed that doypacks and plastic jars are suitable for preserving dried Amonsoja. These packaging methods can, therefore, be promoted among soy processors to reduce spoilage of fresh Amonsoja during storage and ensure the quality of dried Amonsoja.
L’objectif de l’étude était d’évaluer la stabilité du Amonsoja séché conditionné dans deux types de packaging : doypack et les bocaux en plastique, durant six semaines de stockage à la température ambiante, pendant toutes les deux semaines, en utilisant les modes usage unique et multiple. Les caractéristiques physico-chimiques, microbiologiques et sensorielles, et la capacité de réhydratation ont été évaluées. Le stockage avait un impact significatif (p < 0,05) sur toutes les caractéristiques physicochimiques d’Amonsoja conditionnés dans les emballages plastiques à usage multiple. Tandis que la teneur en eau des Amonsoja séchés à usage unique, restait stable. Amonsoja conditionnés dans les emballages à usage multiple ont montré une augmentation de l'acidité et de l'activité de l'eau. La charge microbienne a augmenté significativement (p < 0,05) pour les Amonsoja conditionnés dans les emballages à usage multiple. Les échantillons à usage unique maintenaient leurs attributs sensoriels. Un rancissement apparu au bout de 14 jours pour Amonsoja contenu dans les emballages à usage multiple, devenant inacceptable après 30 jours. La capacité de réhydratation des Amonsoja était atteinte avec une saturation au bout de 35 minutes à 80 °C et de 75 minutes à 30 °C. L'évolution des propriétés nutritionnelles de l’Amonsoja séché au cours de sa conservation mérite d’être explorée.
Application : L’utilisation de deux emballages différents, chacun dans deux conditions différentes pour la conservation de fromage de soja séché a permis de confirmer que les emballages doypack et bocaux sont pratiques pour la conservation du Amonsoja séché. Ces emballages peuvent donc être vulgarisés auprès des transformateurs/trices de soja afin de réduire les dégradations du Amonsoja frais pendant la conservation et garantir la qualité du Amonsoja séché.
