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Influence of Water Activity on the Oxidation of Lipid of Shrimp Cracker
shrimp cracker water activity peroxide value
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2009/7/7
The oxidation of shrimp cracker by the influence of water activity (Aw) at 30°C was determined by peroxide value (POV) and free radical concentrations. Although POV at 0 Aw increased rapidly from the ...
Quality Evaluation of Shrimp Cracker at Various Water Activities by Sensory and Mechanical Techniques
water activity crispness quality of food
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2010/11/24
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 wa...