Bìa tạp chí



Research for stability of food products and functional foods

Le Viet Ngan Luu Thi Huyen Trang Nguyen Thi Xuan Huong Vu Thi Trang
Received: 20 May 2022
Revised: 30 Jun 2022
Accepted: 30 Jun 2022
Published: 30 Jun 2022

Article Details

How to Cite
Le Viet Ngan, Luu Thi Huyen Trang, Nguyen Thi Xuan Huong, Vu Thi Trang. "Research for stability of food products and functional foods". Vietnam Journal of Food Control. vol. 5, no. 2 (en), pp. 170-182, 2022

Main Article Content


The study uses rapid aging and real-condition methods to assess the stability of frozen meat, yogurt and functional foods. The method of real conditions is applied to frozen meat and yogurt with the following factors being: temperature: -20°C ± 2°C; humidity: 100% for frozen meat and temperature: 4°C ± 2°C; humidity: > 80% for yogurt. The accelerated aging method is applied to functional foods in conditions: 35 ± 2°C, 45 ± 2°C, 55 ± 2°C, and humidity: 70 ± 5% in parallel assessment combination with real-time monitoring at 25 ± 2°C, and humidity 70 ± 5%. The results showed that the yogurt sample reached stability until the 45th day and did not reach from the 47th day due to layering and deposits at the bottom of the box. The frozen meat sample remained stable when monitored until the 12.6 months with all indicators. Functional food samples were estimated to reach stability of up to 40.3 months when using the Van't Hoff formula, 32.0 months when using the Q10 coefficient, and 36.8 months when monitored in real conditions. The results of the study indicate that the less stable criteria on each sample background are the basis for selecting evaluation criteria for subsequent studies that contribute to reducing the cost of monitoring. The difference in the time it takes to estimate the stability of the product when using different methods also helps manufacturers consider the appropriate evaluation method for their products.


Stability, shelf life, TPCN, yogurt, frozen meat, Q10, Van't Hoff.


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