Experimental accelerated shelf life determination of a ready-to-eat processed food


Submitted: 15 July 2017
Accepted: 30 August 2018
Published: 11 February 2019
Abstract Views: 4174
PDF: 2349
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Authors

  • M. Naceur Haouet Institute for Experimental Veterinary Medicine of Umbria and Marche, Perugia, Italy.
  • Mauro Tommasino Institute for Experimental Veterinary Medicine of Umbria and Marche, Perugia, Italy.
  • Maria Lucia Mercuri Institute for Experimental Veterinary Medicine of Umbria and Marche, Perugia, Italy.
  • Ferdinando Benedetti Institute for Experimental Veterinary Medicine of Umbria and Marche, Perugia, Italy.
  • Sara Di Bella Institute for Experimental Veterinary Medicine of Umbria and Marche, Perugia, Italy.
  • Marisa Framboas Institute for Experimental Veterinary Medicine of Umbria and Marche, Perugia, Italy.
  • Stefania Pelli Institute for Experimental Veterinary Medicine of Umbria and Marche, Perugia, Italy.
  • M. Serena Altissimi Institute for Experimental Veterinary Medicine of Umbria and Marche, Perugia, Italy.

The most direct way to estimate the shelf life of a product is to conduct simulation tests which are time consuming and expensive. Conversely, accelerated shelf life tests can be successfully used for stable products having long expected shelf life. The aim of the study was directed to verify the possibility to apply an accelerated shelf life test to perishable food products having a short-expected shelf life, such as a new ready-to-eat processed food preparation, composed mainly by cereals, tuna and chicken, packed in thermo-sealed trays and pasteurised. Different samples of the product were stored in thermal abuse conditions, collected periodically and subjected to determinations of TVB-N, pH and sensorial characteristics. Q10 and activation energy were calculated allowing to obtain a predictive evaluation of the product shelf life at the 4°C recommended temperature. The product shelf life was assessed at 26 days vs the 30 days expected by the manufacturer, showing the possibility to apply successfully ASLT for products having short shelf life, saving both time and money.


1.
Haouet MN, Tommasino M, Mercuri ML, Benedetti F, Di Bella S, Framboas M, Pelli S, Altissimi MS. Experimental accelerated shelf life determination of a ready-to-eat processed food. Ital J Food Safety [Internet]. 2019 Feb. 11 [cited 2024 May 18];7(4). Available from: https://www.pagepressjournals.org/ijfs/article/view/6919

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