NASA Technical Reports Server (NTRS) 20090006887: Thermostabilized Shelf Life Study

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by  NASA Technical Reports Server (NTRS)

Thermostabilized Shelf Life Study
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(cid:153)The objective of this project is to determine the shelf life
end-point of various food items by means of actual
measurement or mathematical projection EEnnttrrééeess PPoorrkk CChhooppss,, SSwweeeettss ((BBrreeaadd PPuuddddiinngg))
(cid:153)The primary goal of the Advanced Food Technology Project TTuunnaa NNooooddllee CCaasssseerroollee
in these long duration exploratory missions is to provide the (cid:153)High sugar items tend to have longer shelf lives
crew with a palatable, nutritious and safe food system while (cid:153)Vitamins A, B1 and B12 demonstrated a linear decline
minimizing volume, mass, and waste Grilled Pork Chops with temperature
(cid:153)Vitamin B1 levels showed losses at higher storage (cid:153)The overall flavor, level of sweetness, level of vanilla, and
(cid:153)The Mars missions could be as long as 2.5 years with the temperatures overall aftertaste showed a decline likely due to the Maillard
potential of the food being positioned prior to the crew arrival. (cid:153)Dryness of the product was cited as a reason for product Browning reactions. The three most prevalent ingredients;
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condensation reactions to occur
(cid:153)Shelf life criteria are safety, nutrition, and acceptability. Any Tuna Noodle Casserole (cid:153)(cid:153)SShheellff lliiffee pprroojjeecctteedd ttoo bbee 4488 mmoonntthhss aatt 7722ooFF
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(cid:190)Nutrition and acceptability will change over time. Since 12000 40ºF CCOONNCCLLUUSSIIOONNSS
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(cid:190)Shelf life can be defined when the food item is no longer 4000 (cid:153)Shelf life is determined by safety, acceptability, and nutritional
aacpcpeepatraabnlcee. , Aflcacveopr,t atebxiltiutyr ec,a onr baero dmeafined in terms of 20000 1 4 8 12 16 20 24 30 36 (cid:153)Gtermadpuearal tduerecsre oavseers t hine asltl orrealagtee dp ecroiolodr, vyaelluloews fino rp aalrl ticular. co(cid:190)nteSnatfety is not an issue due to the processing
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72 over the storage period with the comments as “too mushy”. (cid:190)Nutrition is lost over time
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and every 6 months for the 3rdyear (cid:153)The current thermostabilization process will not provide a 5 year
(cid:153)Sensory testing includes difference from control testing shelf life for all formulations
and overall acceptance testing FFrruuiittss ((AApprriiccoott CCoobbbblleerr,, CChheeeessee aanndd VVeeggeettaabbllee ((PPaallaakk (cid:153)External studies on emerging technologies, such as high
(cid:153)Analytical tests can include texture, color, moisture, pressure processing and microwave sterilization, are resulting in
and water activity determination RRhhuubbaarrbb AApppplleessaauuccee)) PPaanneeeerr)) higher quality products and should be investigated further
Internal Screening
YES (cid:153)Vitamin C significantly declined over time. Apricot cobbler (cid:153)Overall acceptability and specifically aroma scores decreased
NO Visibly Safe Difference From Control Test Statistical Difference declined from 179 mg/100g to 4.87 mg/100g. The level in over time likely due to oxidation of the spices and lipids NNEEXXTT SSTTEEPPSS
rhubarb applesauce declined from 1.16 mg. to undetectable. (cheese)
Do Not Consume Analytical Testing YES (cid:153)Folic acid declined by 48% in rhubarb applesauce. (cid:153)Color changes indicated a loss of green color in the spinach
Acceptability Test (cid:153)Products darkened in color over time with the higher and a darkening of the cheese over time. (cid:153)Complete analysis of 36 month data for the last two products
Next Time temperatures darkening more than the 40ºF sample –Roasted Vegetables and Three Bean Salad
Interval (cid:153)(cid:153)SShheellff lliiffee ffoorr bbootthh pprroodduuccttss pprroojjeecctteedd ttoo bbee 3399 mmoonntthhss aatt (cid:153)Based on the projected shelf lives of these 13 items, shelf
AssignD aEtxepiration Shelf Life YES Ov<e r6a.l0l > Aa2cn0cd%e NdprOtoapbsility (cid:153)(cid:153)S7S722hhººeeFFllff lliiffee ffoorr bbootthh pprroodduuccttss pprroojjeecctteedd ttoo bbee 6655 mmoonntthhss aatt 7722ººFF lpivreeds icotfe adl.l o Rf eNpAoSrtA w’sil lt hbeer mcoomstpalebtileizde idn fAopordil p2r0o0d9u.cts will be
Study Complete
Continue Shelf Life study YES Ove>ra6l.l0 <A o2cr0c d%erpotpasb ility EEggggss((BBrrooccccoollii SSoouufffflléé,,
NO VVeeggeettaabbllee OOmmeelleett)) RREEFFEERREENNCCEESS
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(cid:153)Shelf life will be determined by
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(cid:190)Determine the Q10for the product based on (cid:153)(cid:153)BBootthh pprroodduuccttss wweerree uunnaacccceeppttaabbllee sshhoorrttllyy aafftteerr 1461
quality changes for the three temperatures pprroodduuccttiioonn iinnddiiccaattiinngg aa sshheellff lliiffee ooff 00 mmoonntthhss
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(cid:153)Tdihffee rQe1n0t tpermopviedreastu are psr.ediction of shelf life at Vegetable omelet SSttaarrcchh ((HHoommeessttyyllee PPoottaattooeess)) Lund, D. 1988. Effects of commercial heat processing on
Shelf life at temperature ToC (cid:153)Sbee nascocreyp ptaabnleel, ddiude n toot rfuinbdb ethrey t0e xmtuornet ha n(bda bseroliwnen) c porloodr.u cCt otolo r nEuvtarileunattsio. nIn o: fH Faororids ,P Rro. cSe.;s sKianrgm, 3arsd, EE.d, .e Wdse.s Ntpuotrritt,i oCnTa:l The AVI
Shelf life at temperature (ToC + 10) continued to darken over time but the texture did not change (cid:153)Flavor decreased over time due to acidic aftertaste, off aroma, Publishing Company, Inc. pp. 319-354 .
PTPhrreeessrmeerravvlalaytt iiPoornno cMMeeesttshheooddd TTyyppiiccaall1 QQ –11040 V Vaalluueess (cid:153)Vdeitmamoninsst rEat,e B a1 ,c Ble6a,r pliannetaort hdeencilcin aec widi tahn tdim foel iacn adc tide mperature (cid:153)aTacnhided r oe.v weraasl l ad esicgrneiafiscea nint dfleacvloinr.e in folic acid and pantothenic Mthiualmleyin, eE d. eAg.;r aSdtuamtiobno ,b Cy .h Rea.;t .H Juonutrinnga,l Wof .F Moo. d1 9S7c5ie. nKcinee. t4ic0s: 9o8f 5-
Dehydrated 2 –10 Broccoli Soufflé (cid:153)(cid:153)SShheellff lliiffee pprroojjeecctteedd ttoo bbee 4488 mmoonntthhss aatt 7722ooFF 988
Frozen 3 –40 (cid:153)Sensory testing shortly after production yielded an overall
acceptance score below the established acceptance level Perchonok, M. 2002. Shelf-life considerations and techniques,
(cid:153)Overall darkening of product color over time and a decreased In: Sides, C., ed. Food Product Development Based on
in green color for samples held at 95°F and 72° Experience. Ames, IO: Iowa State Press. pp 59-73.