Shelf-life Determination of Fish Koya using Critical Moisture Content Approach | [Proceedings of the Pakistan Academy of Sciences: B. Life and Environmental Sciences • 2017]

Author(s):

1. R.B.K. Anandito: Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University,Surakarta,Indonesia

2. Siswanti: Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University,Surakarta,Indonesia

3. Lukita Purnamayati: Department of Fisheries Post Harvest Technology, Diponegoro University,Semarang,Indonesia

4. Hangga Sodiq: Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University,Surakarta,Indonesia

Abstract:

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 oC with 75 %, 80 %, and 85 % of relative humidity (RH) had shelf-life of 234 d, 203 d, and 180 d, respectively.

Page(s): 201-206

DOI: DOI not available

Published: Journal: Proceedings of the Pakistan Academy of Sciences: B. Life and Environmental Sciences, Volume: 54, Issue: 3, Year: 2017

Keywords:

Accelerated shelflife testing , critical moisture content , fish koya

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