Influence of water activity on the quality of shrimp cracker
1996
Warunee Varanyanond | Hirata, Takashi | Ishitani, Takasuke (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
Oxidation of shrimp cracker by the influence of water activity was determined by peroxide value and free radical concentration. Low water activity caused high level of oxidation. After 105 days storage at 30 deg C, peroxide value reached 50 meg/kg of lipid at 0 Aw and peroxide value decreased to 5 meg/kg of lipid at 0.42 Aw. The most stable condition in shrimp cracker was found at 0.4-0.5 Aw. Free radical concentration was measured by electron spin resonance spectrometer. The results of free radical concentration corresponded to peroxide value at 0-0.42 Aw range. No changes of amount of unsaturated fatty acid and color were observed in shrimp cracker. Peroxide value was a fairly reliable index for monitoring the early stage of oxidative deterioration of shrimp cracker.
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Este registro bibliográfico ha sido proporcionado por Thai National AGRIS Centre, Kasetsart University
