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)

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

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

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

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.

Publication Details

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

References

References are not available for this document.

Citations

Citations are not available for this document.