Sensory and microbiological evaluation of convenience food of the 4th range.

Abstract

The reason for proposing this study is the boom that pre-prepared convenience food products have been experiencing in recent years. In view of the vulnerability of these products, it is proposed to carry out several studies to determine their quality in different parameters. The assessments were carried out on the last day before the expiry date of each sample in order to determine how the passage of time affects their quality from the time they are packaged. Fifteen different samples of three different varieties of ready meals based on fresh pre-prepared convenience vegetables marketed on the island of Gran Canaria were used. The studies carried out during this trial were: - Study of the physico-chemical characteristics: Determination of the percentage of humidity and pH measurements. - Study of microbiological quality: Determination of the presence of Listeria monocytogenes, Salmonella spp., Escherichia coli and Pseudomonas aeruginosa. - Sensory quality study: Evaluation of defects and general appearance. - Study of product labelling: Compilation of current legislation, review of compulsory mentions and proposal of a basic label model for this type of product. - Study of the nutritional value: Analysis of the value shown on the label and comparison with the recommended daily intake values for adults according to Council Regulation (EU) No 1169/2011 of 25 October 2011. - Socio-demographic study of the reception of the product and knowledge about pre prepared convenience food in the Canary Islands. The results of the physico-chemical variables showed values that were expected for the products studied. The microbiological analysis determined that the samples complied with the established microbiological criteria, although the counts of Pseudomona aeruginosa indicated that it would be advisable to improve disinfection and cleaning practices during the production of the product. The sensory evaluation reported satisfactory results despite the existence of defects due to degeneration over time. With regard to the nutritional value of the product, the comparison between the information on the labelling and that obtained by means of nutritional calculations for each ingredient determined that the information provided and that obtained were very similar. In turn, the requirements according to the legislation in terms of labelling are mostly fulfilled by the product label. The socio-demographic study showed a medium high degree of satisfaction with the product and a high degree of ignorance about pre prepared convenience food products among the Canary Islands population.