Accelerated Shelf life of frozen Ready-To-Eat products
Hello Everyone!
I am working on "ready to eat" frozen seafood products and need your help that how to check the accelerated shelf life of product in terms of its sensory profile and stability against microbial spoilage. For non-frozen products I use climatic chamber for accelerated shelf life but in this case I could not found any method. please suggest.
I would have thought that microbiological stability was a non-issue in a frozen food product, unless, perhaps you are referring to possible temperature abuse?...
Organoleptic/sensory assessment may be useful though (with the product in it's formal packaging format) to determine any deterioration in sensory properties over life.
The attached may be of some use?...
Attached Files
Thanks Lesley SR, yes you are right, product's microbiological stability will remain same unless any temperature abuse happens, but I thought if there is any risk involved so I was just tried to be sure about this. we are mainly concern about its sensory profile. thank you so much for your help and reply. I hope these documents will resolve my problem.
I would have thought that microbiological stability was a non-issue in a frozen food product, unless, perhaps you are referring to possible temperature abuse?...
Organoleptic/sensory assessment may be useful though (with the product in it's formal packaging format) to determine any deterioration in sensory properties over life.
The attached may be of some use?...
hello Lesley, hope you are doing good.
I have read your provided research paper, for me it is bit technical, what I understand from this paper is that I need to put my samples on 5 degrees higher temperature than the predictive temperature (from literature) of shelf life for certain time periods (lets say 18months) and note the changes.
but I could not understand that what relationship should I follow to predict the expected shelf life. As in stability chamber we usually take (which is already proven from literature) that changes in sensory profile of sample after one week is equal to the changes that sample can show in one month when put in normal conditions of intended use. so to check the shelf life of 1year I will keep the sample in stability chamber for 12 weeks. but in this case of frozen foods I could not understand that how many days or week are required to check shelf life of 1 year. if you please help me on this.