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

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M. Naceur Haouet *
Mauro Tommasino
Maria Lucia Mercuri
Ferdinando Benedetti
Sara Di Bella
Marisa Framboas
Stefania Pelli
M. Serena Altissimi
(*) Corresponding Author:
M. Naceur Haouet | mn.haouet@izsum.it

Abstract

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.


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