Improvement of Shelf Life for Frozen Product

  • Muhamad Hafizuddin Razli Politeknik Tun Syed Nasir Syed Ismail
  • Nurul Safeza Abdul Hajis Politeknik Sandakan Sabah
  • Siti Nakiah Shaikh Ahmad Politeknik Sultan Haji Ahmad Shah
  • Mohd Fahmi Mat Zin Politeknik Tun Syed Nasir Syed Ismail

Abstract

Consumers are increasingly demanding consistently high food quality and have corresponding expectations that such quality will be maintained at a high level during the period between purchase and consumption.  Shelf life is very important in food product. Shelf is defined as time which product is safe to be consume by the consumer and product has a high quality in term of sensory, chemical, physical and microbiological. Therefore, the company needs a technology to extend shelf life of frozen product. There are several techniques and method that we proposed in order to solve the problems. Shelf life analysis are carried out involving microbiological test and chemical test to make sure better quality and prolong shelf life. Using the reducing temperature technology to extend shelf life of the product. Using new type of packaging which can eliminate moisture loss and protect the product from contamination. Impact of the study can make sure product produce by the company are safe, of consistently good quality, healthy and inexpensive; food must satisfy the palates of adventurous variety-seekers, but most not alienate traditionalists; food should be perceived as natural and fresh; and food should keep if possible whilst maintaining the required qualities.

Published
2019-01-14
How to Cite
RAZLI, Muhamad Hafizuddin et al. Improvement of Shelf Life for Frozen Product. Politeknik & Kolej Komuniti Journal of Engineering and Technology, [S.l.], p. 152-159, jan. 2019. ISSN 0128-2883. Available at: <http://myjms.mohe.gov.my/index.php/PMJET/article/view/4851>. Date accessed: 21 sep. 2019.