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Shelf-life determination of fish Koya using critical moisture content approach
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نویسنده
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anandito r.b.k. ,siswanti department of food science and technology ,purnamayati l. ,sodiq h.
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منبع
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proceedings of the pakistan academy of sciences - 2017 - دوره : 54 - شماره : 3 - صفحه:201 -206
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چکیده
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The objective of this study was to determine shelf-life of fish koya prepared from snakehead murrel [channa striata bloch,1793)] and tempeh powder and packed in metalized plastic. moisture adsorption isotherm of fish koya at 30 °c was determined by static gravimetric method over a wide range of water activity,i.e.,from 0.113 to 0.843. the obtained moisture adsorption isotherm curve was expressed by employing guggenheim-anderson-de boer equation. accelerated shelf-life testing (aslt) with critical moisture content approach was used to predict shelf-life of fish koya. the critical moisture content obtained by caking fish koya was 7.6 g h2o 100 g–1 solids. koya stored at 30°c with 75 %,80 %,and 85 % of relative humidity (rh) had shelf-life of 234 d,203 d,and 180 d,respectively. © pakistan academy of sciences.
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کلیدواژه
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Accelerated shelf-life testing; Critical moisture content; Fish koya
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آدرس
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department of food science and technology,faculty of agriculture,sebelas maret university,surakarta, Indonesia, faculty of agriculture,sebelas maret university,surakarta, Indonesia, department of fisheries post harvest technology,diponegoro university,semarang, Indonesia, department of food science and technology,faculty of agriculture,sebelas maret university,surakarta, Indonesia
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Authors
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anandito ,siswanti ,purnamayati ,sodiq
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