Presentation Information
[3Da10]Investigation of extending shelf-life of frozen foods with package(outside of food) and rosemary extract substance(inside of foods).
*Shinji Nakanishi1, Yoshiaki Kobayashi1, Satoshi Kasatani 1, Riho Kato 1 (1. Mitsubishi Chemical Corporation)
Keywords:
shelf life,frozen food,package,rosemary extract substance,EVOH
“Purpose”
Frozen food market is growing and increasing the requirement to keep freshness for longer period. This study examined to extend the shelf-life of frozen food by both rosemary extract substance (inside of foods) and package (outside of foods).
“Methods”
sample A; bolognese filled with N2 in non-barrier container, sample B; bolognese filled with N2 in barrier container including EVOH (product name; SoarnoL), sample C; bolognese filled with air in barrier container, and sample D; bolognese and rosemary extract as anti-oxidation(our product name, RM keeper) filled with N2 in barrier container, were quick-frozen at -40 ºC, and stored at -24 ºC for 12 months. Taste, POV and the amount of linear aldehyde (anaerobic components) by GC/MS were carried out for all samples.
“Results”
Sample A and C showed a strong oxidative odor from 5th month, with a significant decrease in tomato and meat flavor and a strong oxidative odor at 12th month. POV of both samples also were increased. In sample B, tomato and meat flavor had remained at 12th month, and no oxidation odor was detected. Furthermore, in sample D, tomato and meat flavor were satisfied at 12th month and no oxidative odor was detected. POV of Samples B and D is keeping low value by barrier container.As the results of GC/MS, linear aldehyde substances (anaerobic components) which is derived from decomposition of unsaturated fatty acids, were strongly detected in samples A and C. The oxidative degradation proceeds even under freezing conditions, and the barrier package and rosemary extract could suppress oxidative degradation for extending shelf-life.
Frozen food market is growing and increasing the requirement to keep freshness for longer period. This study examined to extend the shelf-life of frozen food by both rosemary extract substance (inside of foods) and package (outside of foods).
“Methods”
sample A; bolognese filled with N2 in non-barrier container, sample B; bolognese filled with N2 in barrier container including EVOH (product name; SoarnoL), sample C; bolognese filled with air in barrier container, and sample D; bolognese and rosemary extract as anti-oxidation(our product name, RM keeper) filled with N2 in barrier container, were quick-frozen at -40 ºC, and stored at -24 ºC for 12 months. Taste, POV and the amount of linear aldehyde (anaerobic components) by GC/MS were carried out for all samples.
“Results”
Sample A and C showed a strong oxidative odor from 5th month, with a significant decrease in tomato and meat flavor and a strong oxidative odor at 12th month. POV of both samples also were increased. In sample B, tomato and meat flavor had remained at 12th month, and no oxidation odor was detected. Furthermore, in sample D, tomato and meat flavor were satisfied at 12th month and no oxidative odor was detected. POV of Samples B and D is keeping low value by barrier container.As the results of GC/MS, linear aldehyde substances (anaerobic components) which is derived from decomposition of unsaturated fatty acids, were strongly detected in samples A and C. The oxidative degradation proceeds even under freezing conditions, and the barrier package and rosemary extract could suppress oxidative degradation for extending shelf-life.
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