the handbook of food engineering practice crc press chapter 10 ...

using a judiciously developed testing protocol based on the principles developed in this
chapter. The "ultimate" example of food were such an approach is neededis fozen pizza.
All the aspects affecting the quality of this product were detailed by Labuza and Schmidl,
1985 and Labuza, 1985. Systems to be considered for monitoring chemical changes in
pizza during frozen storage include: Total free fatty acids, specific volatile free fatty acids
by GLC, peroxides, oxidative volatiles (e.g., hexanal) by GLC, spice volatiles by GLC,
lysine, color (decrease in red color or increase in brown), sensory properties: taste and
flavor, and nutrient loss such as vit. A and C. Physical changes such as loss of crust
crispness, loss of cheese functionality and meltability and development of in- package ice
must also be considered. Finally, microbiological changes cannot be neglected especillay
uder abuse senarios.
Detailed analysis of the relative contribution of the above factors and a proposed
testing protocol can be found in the referenced sources.
64