Shelf-life Assessment of Food Undergoing Oxidation-A Review

被引：82

作者：

Calligaris, Sonia ^{[1
]}

Manzocco, Lara ^{[1
]}

Anese, Monica ^{[1
]}

Nicoli, Maria Cristina ^{[1
]}

机构：

[1] Univ Udine, Dipartimento Sci Alimenti, Via Sondrio 2-A, I-33100 Udine, Italy

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2016年 / 56卷 / 11期

关键词：

Shelf life; oxidation; acceptability limit; kinetic modeling; accelerated test; VITAMIN-C LOSS; LIPID OXIDATION; TEMPERATURE-DEPENDENCE; DEGRADATION KINETICS; MAILLARD REACTION; ORANGE JUICE; OIL; STORAGE; PREDICTION; ACID;

D O I：

10.1080/10408398.2013.807222

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：1903 / 1912

页数：10

共 54 条

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Alimentarius C, 1999, CODEX STAN, V210, P1

[2] A Phenomenological Model of the Peroxide Value's Rise and Fall During Lipid Oxidation [J].