Storage of dried shrimp by controlling relative humidity and using oxygen absorber
1990
Rasita Jittam
Chemical analysis of dried shrimp held in relative humidities (RH) of 75, 80 and 85 % at 25 deg C and ambient temperature (29+-1 deg C) showed that aw and moisture content become greater and pH also increased, presumably due to the ammonia production throughout the storage period of 12 weeks. The sample held in RH of 75 and 80 % at both temperatures had a mold-free shelf-life of more than 12 weeks and ammonia content of not greater than 800 ppm but samples in 85 % RH were only nine weeks. Storage in controlled RH 75-80 % could extend the mold-free shelf-life and retard ammonia production, which were the important problems in the spoilage of dried shrimp. Keeping quality of dried shrimp stored in KON/PE laminated bags with an oxygen absorber for 15 weeks. Numbers of molds remained fairly constant throughout the study period; the ammonia content did not become greater than 450 ppm and the pH remained less than 8.0 as compared to control samples packed in PP bags (polypropylene) which had a mold growth of 1.5*10** (3) CFU/g; ammonia content of more than 1,000 ppm and pH of about 8.2. Neither Staphylococcus aureus nor anaerobic bacteria were detected in the samples. The color of dried shrimp packed with an oxygen absorber was acceptable for 15 weeks, but the color of normally packed samples was acceptable for only two weeks of storage.
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