Quality Evaluation of Shrimp Cracker at Various Water Activities by Sensory and Mechanical Techniques.

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概要

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• Relationship between the quality of shrimp cracker and the water activity (Aw) was studied by means of a sensory test. Crispness, odor, taste, and total acceptability decreased with the increase in water activity. Critical water activity, defined as a point where total acceptability became negative, was 0.35 Aw. Multiple regression analysis showed that crispness had great responsibility for total acceptability. Apparent breaking strength and breaking energy obtained by instrumental analysis increased with the increase in water activity within the range of 0 to 0.52 Aw. The relationship between the logarithmic value of breaking strength and the intensity of crispness indicated that the analysis of the breaking strength was a useful tool for quality evaluation of the shrimp cracker.

• 社団法人 日本食品科学工学会の論文

著者

• Varanyanond Warunee

  Institute Of Food Research And Product Development Kasetsart University

• HIRATA Takashi

  Faculty of Agriculture, Kyoto University

• ISHITANI Takasuke

  National Food Research Institute

• ISHITANI Takasuke

  National Agricultural Research Center

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