Abstract The shelf life of fresh green pesto, a traditional Italian sauce, was determined by analysing the evolution of the most important chemical, physical, microbiological and sensory quality attributes during its refrigerated storage at 4, 8 and 12 °C. Colour changes (greenness parameter a*) were fitted by applying an apparent zero-order equation, thus showing strong dependence on temperature. Peroxide values (PV) and thiobarbituric acid (TBA) values, fitted by applying an apparent first-order equation, increased with increasing storage time. The sensorial results were the most restrictive criterion, rather than microbial spoilage, and their shelf life values at ±95 % confidence limits were calculated from Weibull's distribution. Taste and overall acceptability scores of fresh green pesto showed high correlation with PV. The temperature dependence of quality deterioration was adequately modelled by the Arrhenius equation. The Q10 value (shelf-life at T°C/shelf-life at T+10 °C) and Ea (activation energy) for PV deterioration of fresh pesto sauce were 3.2 and 77 kJ/mol, respectively. Correlation between a chemical indicator parameter (PV) and sensory probability of product failure was evaluated, and a shelf life plot of fresh green pesto was obtained in order to estimate the shelf life of the product at different refrigerated storage conditions.

中文翻译：

---

使用加速测试方法评估新鲜绿色香蒜酱的保质期

摘要 新鲜绿色香蒜酱是一种传统的意大利酱汁，其保质期是通过分析其在 4、8 和 12 °C 冷藏储存期间最重要的化学、物理、微生物和感官质量属性的演变来确定的。通过应用明显的零阶方程拟合颜色变化（绿色参数 a*），因此显示出对温度的强烈依赖性。通过应用明显的一阶方程拟合的过氧化物值 (PV) 和硫代巴比妥酸 (TBA) 值随着储存时间的增加而增加。感官结果是最严格的标准，而不是微生物腐败，它们在 ±95 % 置信限的保质期值是根据威布尔分布计算的。新鲜绿色香蒜酱的味道和整体可接受性得分与 PV 具有高度相关性。Arrhenius 方程充分模拟了质量劣化的温度依赖性。新鲜香蒜酱 PV 劣化的 Q10 值（T°C 下的保质期/T+10°C 下的保质期）和 Ea（活化能）分别为 3.2 和 77 kJ/mol。评估化学指标参数 (PV) 与产品失效的感官概率之间的相关性，并获得新鲜绿色香蒜酱的保质期图，以估计产品在不同冷藏条件下的保质期。