Survival analysis applied to the sensory shelf-life dating of high hydrostatic pressure processed avocado and mango pulps.

@article{JacoboVelzquez2010SurvivalAA,
  title={Survival analysis applied to the sensory shelf-life dating of high hydrostatic pressure processed avocado and mango pulps.},
  author={Daniel A Jacobo-Vel{\'a}zquez and Perla A Ramos-Parra and Carmen Hern{\'a}ndez-Brenes},
  journal={Journal of food science},
  year={2010},
  volume={75 6},
  pages={S286-91}
}
High hydrostatic pressure (HHP) pasteurized and refrigerated avocado and mango pulps contain lower microbial counts and thus are safer and acceptable for human consumption for a longer period of time, when compared to fresh unprocessed pulps. However, during their commercial shelf life, changes in their sensory characteristics take place and eventually produce the rejection of these products by consumers. Therefore, in the present study, the use of sensory evaluation was proposed for the shelf… CONTINUE READING