Shelf-life Assessment of Food Undergoing Oxidation-A Review.
Oxidation is the most common event leading to the end of shelf life of microbiologically stable foods. Thus, a reliable shelf-life assessment is crucial to verify how long the product will last before it becomes oxidized to an unacceptable level to the consumers. Shelf-life assessment strategies of foods and beverages suffering oxidation are critically discussed focusing on definition of the acceptability limit, as well as the choice of the proper oxidative indicators, and methodologies for shelf-life testing. Testing methodologies for shelf-life determination under actual and accelerated storage conditions are considered, highlighting possible uncertainties, pitfalls, and future research needs.
a Dipartimento di Scienze degli Alimenti , Università di Udine , Udine , Italy.
Sonia
S
Calligaris
a Dipartimento di Scienze degli Alimenti , Università di Udine , Udine , Italy.
Lara
L
Manzocco
a Dipartimento di Scienze degli Alimenti , Università di Udine , Udine , Italy.
Monica
M
Anese
a Dipartimento di Scienze degli Alimenti , Università di Udine , Udine , Italy.
Maria Cristina
MC
Nicoli
D003258:Consumer Behavior; D005504:Food Analysis; D005506:Food Contamination; D063427:Food Quality; D059022:Food Safety; D061353:Food Storage; D010084:Oxidation-Reduction; D013649:Taste
Shelf life; accelerated test; acceptability limit; kinetic modeling; oxidation