Effect of food humectant on lowering water activity of casing Kamaboko, 2: effect of lowering water activity of starch, glycine and sodium lactate and prediction of the water activity lowering ability of humectants

Kim, D.S.; Park, Y.H. . Dept. of Food Science and Technology

Effect of food humectant on lowering water activity of casing Kamaboko, 2: effect of lowering water activity of starch, glycine and sodium lactate and prediction of the water activity lowering ability of humectants

1982

Kim, D.S. | Park, Y.H. (National Fisheries Univ. of Busan, Busan (Korea R.). Dept. of Food Science and Technology)

In this study, water activity (aw) of various model preparations of Kamaboko was measured and ability of lowering aw of starch, glycine and sodium lactate was discussed. In addition, the aw measurements were also compared to the predicted values of aw which were derived from the equation of Raoult's law and the linear slope method by Sloan and Labuza. The effect of starch on lowering as was very low, and glycine was more effective than starch. Sodium lactate was shown to be the most effective among humectants examined. When 7.5% was added, the aw of model Kamaboko A prepared with frozen fish meat paste of moisture content 87.1% was reduced to 0.93-0.94. Generally, prediction by the equation of Raoult's law turned out to be useful for determining aw lowering effect of humectants, excepting sodium chloride and sodium lactate. The equation of regression derived from the least squares could be applied to predicting aw in the model Kamaboko

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