Thanks to the combination and synergistic use of descriptive sensory analysis, chemical and microbiological analysis and consumer tests, it is possible to assess and best define the suitability, influence on quality and on real shelf-life of innovative food-grade packaging (consisting for example in biodegradable, recyclable materials etc.). The analysis service offered by CRPA Lab represents a valid support to companies that seek to develop new products through innovative technologies. Furthermore, the results obtained through consumer science provide useful information that may be employed by the company to develop a winning marketing and promotion strategy of the new products.
Sensory analysis of a salami sample by a trained assessor
The product life is established not only on the basis of chemical and microbiological parameters, but rather by sensory assessments. As a matter of fact, the product might still be suitable from the chemical and microbiological point of view, whereas defects are already perceived during sensory assessment, indicating its degradation and decreeing its unacceptability. Sensory analysis, in this respect, proves to be a valuable ally of usual instrumental laboratory tests to identify the most suitable food grade packaging for a specific food product and to establish its real shelf-life.
Sensory tests and chemical and microbiological analyses may be employed to assess the influence of any type of packaging on foodstuff and to identify the shelf-life of any product intended for consumption. Companies developing primary packaging may use these analyses to assess the interactions between the innovative packaging and the various categories of foods it has been designed for. Food companies that adopt the new type of packaging are able to assess the suitability of the innovative packaging to their specific products and the shelf-life that the new packaging is able to assure.
Colorimetric analysis of cured meat
Shelf-life assessment of pre-sliced cured meats packaged in biodegradable packaging
Pre-sliced cured meats packaged in innovative ATP trays were evaluated in order to assess the influence of experimental packaging on the characteristics of products and to establish their real shelf-life. The new packaging consisted in completely biodegradable and compostable materials; specifically, various types of trays with varying thickness were tested, with and without barrier agent. Chemical, microbiological and sensory analyses were carried out on the packaged cured meats, on the same day of packaging and at set subsequent times, to assess respectively the change in centesimal composition, progress of lipolysis and fat oxidation, evolution of microbial populations and sensory features. The shelf-life assessment for all cured meats and for all types of trays used was especially affected by the progress of oxidative phenomena. All types of trays, various thickness, with or without barrier, showed high permeability to oxygen. The new type of packaging did not prove to be suitable for the tested cured meat, since it did not assure adequate real shelf life for the company's needs and current mass retail demands.
Ham factory
The experience and information acquired in performing these analysis activities represented a very important asset for the company in terms of knowledge of the material and optimisation of operative slicing and packaging conditions, which may be transferred to the usual operative lines.
Preparation of the cured meat samples in the innovative packaging to be subjected to sensory analysi