Influence of Water Activity on the Oxidation of Lipid of Shrimp Cracker

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概要

• 論文の詳細を見る

• The oxidation of shrimp cracker by the influence of water activity (Aw) at 30℃ was determined by peroxide value (POV) and free radical concentrations. Although POV at 0 Aw increased rapidly from the initial value of 8.6 to 30 meq/kg of lipid during 105 days of the storage period, at 0.11-0.32 Aw it increased gradually and at 0.42-0.67 Aw it remained almost unchanged from the initial value of 8.6 meq/kg of lipid throughout this period. The free radical concentration measured by electron spin resonance spectrometer changed complicatedly with the increase in storage period at various water activities. Lower activity caused higher level of free radical concentration throughout the period. At 0-0.23 Aw, the gradual increase in free radical concentration was observed during the storage period between 60 and 105th days but no distinct changes of free radical value were observed at 0.32-0.67 Aw for this period. A peak of free radical concentration was observed in each water activity (except 0.67 Aw) at the 15th day of the storage period.

• 社団法人　日本食品科学工学会の論文
• 1999-05-01

著者

• VARANYANOND Warunee

  Institute of Food Research and Product Development, Kasetsart University

• Varanyanond Warunee

  Institute Of Food Research And Product Development Kasetsart University

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• Volatile Components of the Essential Oils in the Pulp of Four Yellow Mangoes (Mangifera indica L.) in Thailand
• Influence of Water Activity on the Oxidation of Lipid of Shrimp Cracker
• Changes in Pectin Content and Average Molecular Weight of Pectin during Maturation of the Mango "Kaew"
• Quality Evaluation of Shrimp Cracker at Various Water Activities by Sensory and Mechanical Techniques.

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