92D-18 |
Rapid stress tests to predict oxidative stability |
V. GORDON, SafTest, Inc., 2414 W. 12th St Suite 4, Tempe, AZ 85281 Current methods to determine shelf life of stored foods are time consuming if conducted at lower temperatures and often misleading when conducted quickly at higher temperatures. It would be useful to be able to perform rapid stability testing on foods to predict oxidative stability without using elevated temperatures. A rapid stress test was developed to predict oxidative stability to compare residual oxidative stability in different food matrices and to compare antioxidant efficacy of antioxidant mixtures on a particular food matrix. A rapid micro-analytical test method was used to monitor lipid peroxides, free fatty acids, alkenals and malonaldehyde before and after stress as well as during ongoing storage studies at lower temperatures. Results of the rapid stress test were compared to results of storage studies. In a study on meals, results of the rapid stress test correlated to later changes in oxidation of lipid components in the meals. Results demonstrated the importance of “early indicators” of future stability. The rapid stress test differentiated different levels of antioxidants in a meal matrix. Results of a study on refined oils demonstrated correlation of the rapid stress test to later lipid oxidation. Rapid stress tests can be used as one component in the evaluation of oxidative quality and stability of food matrices.
Session 92D, Quality Assurance: General
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