Shelf life of food products

1. OBT 554
UNIT 1
Dr K.Geetha
Associate Professor, Dept of
Biotechnology, Kamaraj College of Engg
& Tech, Madurai

2. Introduction
 We freeze foods to extend their storage life by making them
more inert.
 A range of physical and biochemical reactions continues
however and many of these will be influenced when
storage conditions are altered.
 Major concern: microbiology of frozen foods since no
microorganisms grow below -10oC.
 The production of safe frozen foods requires the same
attention to good manufacturing practice (GMP) in the
case of fresh foods.

4.  The prediction of the shelf-life of frozen foods is
difficult because of many spoilage mechanisms
present in them.
 These include
 enzymatic deterioration,
 cell damage
 protein and starch interactions
 non-enzymatic browning
 water migration (both during freezing and storage),
 water re-crystallization
 solute crystallization
 oxidative deterioration

20. THANK YOU