Chemical Parameters of Ready To Heat Curries and Fried Rice

Hello, 

We are one of the larger manufacturer of Ready to Heat products like Fried Rice, Pasta, Indian Gravies, and etc., We cook, blast freeze the products and get it deliver to our satellite kitchens. Currently, we test only micro to understand overall safety of the products. However, we don't test any chemical parameters since most of the products fall under the proprietary category.  However, due to chemical attributes of the products at time it leaves or impacting sensory attribute or overall consistency of the products. Since, We are not measuring the same, most of time its leave to subjectivity to decide the products good or bad in spite it passes micro parameters. Hence we would like to understand any chemical parameters could be tested to remove the subjective of sensory and at the same time help us in maintain the consistency of the products. 

Kindly share your view for prepared food items like Fried Rice/ Pasta ( Blast frozen ) tested against for chemical parameters if so any recommendation to be considered for the same. 

Regards,

Baskaran.G.