I.

Scope: The validation and setting of shelf-life of in relation to food quality and
sensory properties are within the scope of this guidelines.
Food Stability Studies
In order to validated the shelf-life of existing products, retained samples from
commercial batches should be tested for sensory, physico-chemical and
microbiological properties.

II. Product Information

The nature of the product should be understand very well. Thus, it is necessary
for the Product Development Specialist to describe the product in very much detail
including its formulation, intended use, and product specification.

III. Food Stability Study

Food stability studies’ primary interest is determination degradation of the

product characteristic over a period of time. It is the preliminary step for a more
complex shelf-life study (Roberston, 2000).

A. Study Duration

The target shelf-life of the product should initially be determined. If the food
product still passes the qualifying criteria, thus the study must be continued.
Testing should only stop if the qualifying criteria are not being met. Direct method
or real time testing is the method to be used.

B. Study Conditions

The samples should be stored in three different temperature conditions:

1. Ambient
2. Air condition
3. Chilled

C. Testing Frequency

For products with 3 months to 1 year shelf-life, the testing frequency should be
of monthly intervals. A month before the end of the target shelf-life, testing
frequency should be shorter with 2 week testing intervals. If the qualifying criteria of
the product are still being met after the target shelf-life , testing should be
continued. Monthly testing intervals will be conducted and testing should only stop
until the qualifying criteria are not being met.
 D. Tests to be performed

Test to be performed will vary depending on the product. Sensory evaluation,

physico-chemical , microbiological test should be carried out. For sensory , different
sensory attributes including color, appearance, odor, and flavor should be evaluated.
For physico-chemical parameter, moisture gain, pH level, acidity, salt, etc. should be
monitored.

E. Sampling

Samples may be acquired from the remains of a commercially produced batch or

from a lab batch.

For physico-chemical analysis of powdered products, a 50 g sample per pack is

enough and for sauces 100g per pack is recommended per storage condition and per
time point of testing. Sample should not be tested for other parameters if it will be
used for microbiological testing. Packaging of samples should the same from real
conditions. For micro analysis of product, 50 g sample is needed regardless if powder
or sauce.

Example Computation of Amount of Sample Needed for Physico-chemical Analysis

of Powdered Products with 3 months shelf life

50g sample x 3 per storage conditions x 4 time-point of testing x 1.5 additional

time point of testing: 48 samples

Example Computation of Amount of Sample Needed for Micro Testing of Powdered

Products with 3 months shelf life.

50g sample x 3 per storage conditions x 3 time point of testing x 1.5 additional
time point of testing: 18 samples

F. Reference Samples

The reference sample to be used for evaluating the sensory properties can be
freshly processed product or from a initial sample stored in freezer.

G. Documentation

All data gathered from different test should be document in (forms). Sample
details, test performed, time, storage conditions and results must be well
documented.

H. Interpretation of Results

The result of the stability study will look for the change of the physico-chemical
and deterioration of sensory properties.