Title: The Non-Enzymatic Browning and Shelf-Life of Dried Shrimp during Storage under Fluctuating Temperature Conditions
Abstract: The kinetics of browning reaction of dried shrimp powder samples were investigated during storage. The temperature conditions of the ding process were , and the samples were stored at water activity () of 0.33, 0.44, 0.52, 0.65 and temperatures of and temperature fluctuations between . When the shrimp was dried at the activation energies obtained from the Arrhenius plot ranged from 13.57 to 14.33 kcal/mol. From these energies of activation, the values at showed 1.93 to 2.00. In the case of drying at the activation energies were and values were , respectively. In addition, a storage study under square-wave fluctuating temperature conditions was carried out by varying the shrimp sample temperature between within 7 days regular fluctuation cycle. The data obtained from the fluctuating temperature storage study will be used in the prediction of shelf-lives. The shelf-lives assessed at from the accelerated shelf-life tests ranged from 4 days at aw 0.65 to 139 days at aw 0.33.
Publication Year: 1994
Publication Date: 1994-01-01
Language: en
Type: article
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