Quality preservation of shrimp cracker by packaging techniques
1991
Warunee Varanyanond | Takashi, Hirata | Takasuke, Ishitani (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
Deep fried shrimp cracker is sensitive to both O2 and H2O. Moisture sorption isotherm of shrimp cracker was determined at 30 deg C; 65-70 % RH. Three types of flexible film as oriented polypropylene (OPP/PE), polyvinylidene chloride coated polypropylene (KOP) and aluminium foil were used to package the product during storage at 30 deg C, 65-70 % RH for 90 days. Inclusion of desiccant and free oxygen absorber (FOA) in the packages were required to prolong the shelf-life. The storage packages were OPP/PE, KOP/PE, desiccant in KOP/PE and OPP/PE, FOA-KOP/PE, FOA-desiccant-KOP, AL/PE and vacuum packaging by aluminium foil as a control. Head space gas composition, moisture and POV were determined during storage. Sensory test and breaking strength or breaking energy were used to evaluate the quality. The very short life of OPP/PE and KOP/PE (13 days) were due to rapid deterioration of both oxidation and texture changed. The shelf-life in aluminium foil was only 65 days because of oxidation while the texture was maintained. Desiccant in OPP/PE and KOP/PE kept moisture less than a critical value for 60 and 85 days respectively. FOA-desiccant-KOP/PE showed the best condition. Nearly initial quality was maintained after 90 days storage.
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