Non-enzymatic browning of dried anchovy during storage at room temperature (30 deg C)
1989
Aguilar, D.A.
The non-enzymatic browning of dried blanched and unblanched anchovy during storage at 30 deg C was studied. Results showed that browning occurred in both samples during storage and that blanching did not affect the browning discoloration in the samples. The rate of browning increased with the increase in aw [water activity]. Moisture content, aw, and total reducing sugars of the unblanched samples stored at 30 deg C at 84-90% RH increased with time while protein content decreased. In the blanched samples, only moisture content and aw increased linearly with time. Browning (absorbance at 420 nm) in the unblanched samples was accompanied by a decrease in the protein content and an increase in the moisture content, aw and total reducing sugars while in the blanched samples browning increased with increase in aw. The increase in browning in both samples during the first two months of storage was accompanied by an increase in peroxide values and the decrease in iodine values.
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