New method for determining sensory shelf life using fuzzy logic: canned marinated artichoke hearts (Cynara scolymus L.) case

• Main Authors: Víctor Vásquez-Villalobos, Julia Vásquez Angulo, Eduardo Méndez Reyna
• Format: Article
• Language: English
• Published: Universidad Nacional de Trujillo 2015-06-01
• Series: Scientia Agropecuaria
• Subjects: Modeling; fuzzy logic; sensory preference; sensory acceptability; artichoke.
• Online Access: http://www.revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/865
• ISSN: 2077-9917; 2306-6741

The sensory preference (sp) and shelf life of sensory acceptability (SLSA) of canned artichoke hearts were modeled using fuzzy logic (FL) and accelerated testing. The artichoke hearts were marinated in oil of sacha inchi (Plukenetia volubilis), soybean (Glycine max) and olive (Olea europea); and evaluated using a Ranking test with a semi-trained panel, to identify the best preference both for flavor (f) and limpidity (l). We evaluated a global sp through intersection (AND) and union (OR) fuzzy operations of f and l, using functions of triangular membership with the Mamdani method for defuzzificacion through 25 linguistic rules. The intersection showed the best modeling performance, with the highest sp value at 3.30 for the treatment with sacha inchi (50%), olive (25%) and soybean (25%) (p << 0.05) oil, which was subjected to accelerated testing at 37 °C, 49 °C, 55 °C and evaluated according to their sensory acceptability (SA) through an unstructured scale test in terms of f and l. The SLSA was determined using accelerated testing with FL through intersection fuzzy operation of f and l, triangular membership functions for f and l, and also 25 linguistic rules. A SLSA at 20 ºC was determined for a "high" SA of 296 days, and 569 days for a SA between "high and beginning of medium SA". Both values were lower than the 892 days’ time determined by accelerated testing when evaluating the peroxide index in canned products.