Long Term Stability Test to Determine the Shelf Life of Sauerkraut Fish
With the development of society,the fast-paced life makes consumers willing to spend less time cooking and get the same taste at the same time,so more and more prefabricated dishes appear on the dinner table.Then,the shelf life becomes the most concerned and direct parameter basis for consumers.Through the long-term stability test,the shelf life of sauerkraut fish was predicted under the condition of refrigeration and heat preservation and humidity ≥45％,and through the related technical indicators,such as acid peroxide value,total number of colonies,coliform bacteria,mold,sensory and related pathogenic bacteria.According to the requirements of implementing DB 31/2025-2021"Food Safety Local Standard Prepackaged and Refrigerated Meal",the test was carried out through incubators,homogenizers,sensory rooms and other instruments and equipment,and the test results obtained inferred that the samples could meet the product quality requirements when they were sold in the market,and kept in refrigeration with humidity ≥45％for no more than 7 days.
万方数据
维普
