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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Monika Trząskowska & Anna Łepecka & Katarzyna Neffe-Skocińska & Katarzyna Marciniak-Lukasiak & Dorota Zielińska & Aleksandra Szydłowska & Beata Bilska & Marzena Tomaszewska & Danuta Kołożyn-Krajewska, 2020. "Changes in Selected Food Quality Components after Exceeding the Date of Minimum Durability—Contribution to Food Waste Reduction," Sustainability, MDPI, vol. 12(8), pages 1-22, April.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:8:p:3187-:d:346055
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    References listed on IDEAS

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    1. Beata Bilska & Małgorzata Piecek & Danuta Kołożyn-Krajewska, 2018. "A Multifaceted Evaluation of Food Waste in a Polish Supermarket—Case Study," Sustainability, MDPI, vol. 10(9), pages 1-17, September.
    2. Kevin D Hall & Juen Guo & Michael Dore & Carson C Chow, 2009. "The Progressive Increase of Food Waste in America and Its Environmental Impact," PLOS ONE, Public Library of Science, vol. 4(11), pages 1-6, November.
    3. Garrone, Paola & Melacini, Marco & Perego, Alessandro, 2014. "Opening the black box of food waste reduction," Food Policy, Elsevier, vol. 46(C), pages 129-139.
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    Cited by:

    1. Magdalena Ankiel & Urszula Samotyja, 2020. "The Role of Labels and Perceived Health Risk in Avoidable Food Wasting," Sustainability, MDPI, vol. 12(20), pages 1-19, October.
    2. Robert Nicewicz & Beata Bilska, 2022. "The Impact of the Nutritional Knowledge of Polish Students Living Outside the Family Home on Consumer Behavior and Food Waste," IJERPH, MDPI, vol. 19(20), pages 1-17, October.
    3. Marek Zborowski & Anna Mikulec, 2022. "Dietary Catering: The Perfect Solution for Rational Food Management in Households," Sustainability, MDPI, vol. 14(15), pages 1-10, July.

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