Changes in Selected Food Quality Components after Exceeding the Date of Minimum Durability—Contribution to Food Waste Reduction

Monika Trząskowska, Anna Łepecka, Katarzyna Neffe-Skocińska, Katarzyna Marciniak-Lukasiak, Dorota Zielińska, Aleksandra Szydłowska, Beata Bilska, Marzena Tomaszewska and Danuta Kołożyn-Krajewska
Additional contact information
Monika Trząskowska: Institute of Human Nutrition Sciences, Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland
Anna Łepecka: Institute of Human Nutrition Sciences, Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland
Katarzyna Neffe-Skocińska: Institute of Human Nutrition Sciences, Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland
Katarzyna Marciniak-Lukasiak: Institute of Food Sciences, Department of Food Technology and Assessment, Division of Fat and Oils and Food Concentrates Technology, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
Dorota Zielińska: Institute of Human Nutrition Sciences, Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland
Aleksandra Szydłowska: Institute of Human Nutrition Sciences, Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland
Beata Bilska: Institute of Human Nutrition Sciences, Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland
Marzena Tomaszewska: Institute of Human Nutrition Sciences, Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland
Danuta Kołożyn-Krajewska: Institute of Human Nutrition Sciences, Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland

Sustainability, 2020, vol. 12, issue 8, 1-22

Abstract: Reducing food waste throughout the agri-food chain, as well as sustainable food choices by consumers, can contribute to more efficient resource management. In addition, food insecurity (FI), a socio-economic inability to obtain appropriate quality food in sufficient amounts, still exists. To provide scientific data related to FI, i.e., by reducing food waste, the aim of this pioneering study was to evaluate selected food quality components of food at the end of the date of minimum durability and during the following 6 months of storage. Food safety and sensory attractiveness of the products were taken into consideration. Food safety measurements included microbiological quality, water activity and pH analysis. Sensory attractiveness was evaluated by the quantitative descriptive analysis (QDA) and instrumental analysis. The evaluated foodstuffs were characterised by good sensory quality and safety on the last day of minimum durability. This condition was maintained for up to 3 months of storage. However, after 6 months, significant sensory changes were found, which disqualified the products. The obtained results provide the basis for establishing guidelines that will facilitate the organisation of traders and food banks as well as consumers to make a decision not to throw food but eat or transfer it for social purposes.

Keywords: date of minimum durability; food redistribution; food safety; food security; food waste; sustainable development (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (3)

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Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:12:y:2020:i:8:p:3187-:d:346055

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