Frozen foods are relatively stable and tend to have long shelf-lives, typically more than 12 months. Quality changes in frozen products are mainly caused by physico-chemical reactions, which can be responsible for deterioration of colour, flavour and texture. Shelf-life testing needs to be carried out to assess changes to formulations and to determine the stability of new products. However, this is difficult In the case of products with a long shelf-life as it is not possible to test products to the end of their lives. Therefore the shelf-life needs to be based on accelerated tests which can assess the stability of the products. In order to accurately predict shelf-life/stability of frozen products validated accelerated tests need to be developed. The principle of these tests is to accelerate, under controlled conditions, the key deteriorative processes occurring in a product and to relate the results to those occurring under normal storage conditions.
Although accelerated tests have been suggested in published literature, Leatherhead Food Research (Leatherhead) has identified that there is still a real need to establish tests for frozen foods. This confidential, collaborative project will investigate on behalf of its participating companies (the Consortium), test conditions for predicting the stability and shelf-life of frozen products which are of interest to the companies involved.
Aims
To produce validated accelerated tests for single and multi-component frozen foods for prediction of shelf-life and stability.
Experimental Approach
It is intended that the project will be carried out in 3 stages:
Stage 1 - Review of Accelerated Tests for Frozen Products
This project will start with a review of all possible predictive tests for frozen products in published literature and other sources. Potential accelerated methods will be identified for different categories of frozen products, with particular emphasis on products of interest to the Consortium.
Stage 2 - Assessment of Potential Accelerated Tests for Shelf-life Prediction
In this stage of the work accelerated tests will be screened to identify those that successfully predict the changes seen during normal frozen storage. Fresh products stored under normal frozen storage will be assessed against those subjected to accelerated test conditions. Products tested will be based on the interests of the participants.
Stage 3 - Confidential Assessment of Products
In the final stage of the work, Consortium members will be given an opportunity to test one of their own products using the best accelerated test developed within this project. This work will be carried out on a one-to-one confidential basis with each participant.
Benefits to Participants
Equip companies with accelerated tests to use in the shelf-life/stability assessment of frozen products.
Innovation, Development & SensoryIngredients | Pilot Plant | Product Development | Sensory and Consumer | Shelf Life | Texture and Mouthfeel | Troubleshooting
Food SafetyAudits | Crisis Management | Microbiology Research | Shelf Life
Analytical ServicesChemistry | Crisis Management | Microbiology | Physical Analysis
Knowledge and InsightInformation Research | Bookshop | Foodline News | Global Food Markets | Library | Helpline | Market Research | Online and On Demand Services | Training and Conferences | Online Training Courses
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