Effect of food humectants on lowering water activity of casing kamaboko [boild fish paste], 1: effect of lowering water activity of sodium chloride, sugars and polyols
1981
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 humectants added such as sodium chloride, sugars and polyols was discussed. The effect of sodium chloride on lowering aw was highest among all of those examined. When 4% sodium chloride as humectant was added to the model Kamaboko, the aw was reduced to 0.94 or below. Among the sugars, glucose was so effective that it lowered aw to 0.96 by adding 10%, but it would cause browning reaction on the Kamaboko surface. Glycerin was the most effective among the polyols. When it was added by 10% the aw of Kamaboko was reduced to 0.95. It was more effective to decrease aw to lower moisture content of model Kamaboko.
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