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The aim of this work was to estimate the shelf life of tuna fillet in oil subjected to three temperatures (28, 35 and 42 °C). To carry out the durability study, the physical, chemical, microbiological and sensory characterization of the product were evaluated. The indicators of deterioration were the sensory attribute (rancid taste) and evaluation of lipid oxidation based on the concentration of malonaldehyde. The shelf life was determined when the product reached a value of two points (sensorially unacceptable). From the results obtained, the kinetics of the deterioration reaction were defined and the activation energy was obtained using the Arrhenius model. The calculated shelf life, according to the sensory evaluation, were 277, 265 and 130 days, respectively, at the referred temperatures. Lipid oxidation kinetics were determined to be zero order with an activation energy of 42.17 kJ/mol. [ABSTRACT FROM AUTHOR]

The objective of the work was to determine the shelf-life of a symbiotic fermented milk made from cowpea bean paste. Three experimental batches of the product, each weighing 100 kg, were prepared on a pilot plant scale. This was packaged in 450 mL polypropylene pots and stored at 4 ± 2 °C. During the storage period, physical-chemical, microbiological and sensory determinations were made. Shelf-life estimation was performed by regression analysis based on the hazard function for incomplete failure data (α = 0.05), adjusting the data to the Weibull distribution. The failure of the product was due to the loss of sensory quality related to the development of an intense acid taste, coinciding with the violation of the titratable acidity limits (1.20% m/m). The calculated shelf-life of the product was 14 days. [ABSTRACT FROM AUTHOR]