Predicting Shelf-life of Ice Cream by Accelerated Conditions

• 발행기관: 한국축산식품학회
• 저자명: Jung-Min Park Jong-Ho Koh Jin-Man Kim
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제38권 제6호, 1216~1225쪽, 전체 10쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2018.12.31

영문 초록

Shelf-life is defined as the amount of time during which a food product retains its desired sensory, chemical, and physical characteristics while remaining safe for consumption. The food industry needs to rapidly obtain the necessary information for determining the shelf life of its products. Here we studied the approaches available for conducting accelerated shelf-life tests. Accelerated shelf-life testing is applied to a variety of products to rapidly estimate change in characteristics with time. The aim of this work was to use accelerated shelf-life testing to study the changes in pH, microbiology, and sensory characteristics of ice cream by the application of a kinetic approach and, based on the observations, to estimate its shelf life. As per the current law, there is no shelf life on ice cream. Our results suggest that the shelf life of an ice cream sample was 24.27 months at –18℃, 2.29 months at –6℃, 0.39 months at –1℃, and 0.15 months at 4℃. Results of this study suggest that a set expiration date on ice cream might also contribute to effective management of ice cream characteristics in the retail chilled chain.

목차

Introduction

Materials and Methods

Results and Discussion

키워드

shelf life ice cream accelerated test