Microbial shelf-life estimation of frozen crispy chicken curry puff under accelerated  storage conditions

Nur Amira Rosli; Nor Ainy Mahyudin; Nor-Khaizura Mahmud Ab Rashid; Jinap Selamat

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Microbial shelf-life estimation of frozen crispy chicken curry puff under accelerated storage conditions

Author: Nur Amira Rosli ¹ ; Nor Ainy Mahyudin ² ; Nor-Khaizura Mahmud Ab Rashid ³ ; Jinap Selamat ³
Author Information

1. Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.&
2. Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.&Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
3. Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Publication Type:Journal Article
Keywords: : Accelerated shelf-life; curry puff; frozen food; microbial growth; Q10
From:Malaysian Journal of Microbiology 2024;20(no.2):158-166
CountryMalaysia
Language:English
Abstract: Aims:Shelf-life estimation, determination and validation of frozen food are essential in hazard analysis and critical control points (HACCP) and can be done by adopting an accelerated shelf-life (ASL) study to reduce the time and cost of a long-lasting experiment. This study aims to determine the microbial shelf-life of frozen crispy chicken curry puffs (FCCCP).
Methodology and results:An ASL study was performed at varying temperatures of -18 °C, -8 °C, 2 °C and 12 °C for 12 weeks. Samples were also maintained at -18 °C for 12 months for the shelf-life study. Along the studies, microbiological growth (total plate count, yeast and mould count, Salmonella), pH and moisture content were analysed periodically. Findings from the ASL study indicated that storage at 2 °C and 12 °C led to an increase in microbiological growth. Yeast and mold count (YMC) had the highest correlation and was used to estimate the shelf-life using the Arrhenius equation. The estimated shelf-life of FCCCP was 30.5 months at -18 °C, 6.86 months at -8 °C, 1.72 months at 2 °C and 0.47 months at 12 °C. The Q10 was 4.45, 3.99 and 3.62 at -18 °C to -8 °C, -8 °C to 2 °C and 2 °C to 12 °C, respectively. All samples were within the microbiological limit throughout the storage period in the actual shelf-life study. Salmonella was not detected in any of the studies.
Conclusion, significance and impact of study:These findings provide valuable data for frozen food small and medium enterprises (SMEs) to verify product shelf-life during HACCP application. It can serve as a reference in the shelf-life determination of frozen foods under inappropriate temperature conditions along the cold chain.
Full text:20.2024my0020.pdf