Change in Available Lysine Loss Reaction Rate in Fish Flour Due to an aw Change Induced by a Temperature Shift

A. KAANANE, T. P. LABUZA

Research output: Contribution to journalArticlepeer-review

10 Scopus citations

Abstract

The loss of available lysine was measured in fish flour samples prepared at 25°C and water activities (aw) of 0.33, 0.44 and 0.65, sealed and then held at 25, 38 and 45°C. The loss rate was compared to the loss rate of product similarly humidified and held at each temperature but stored open at the original relative humidity corrected for temperature. Theoretically, if there is no effect of temperature on aw, then the rate constants should not differ between the systems. It was found that the sealed systems had a greater loss rate. The results also indicate that the FAO specification of zero available lysine loss after storage at 38°C for 6 months was exceeded.

Original languageEnglish (US)
Pages (from-to)582-584
Number of pages3
JournalJournal of food science
Volume50
Issue number3
DOIs
StatePublished - May 1985

Fingerprint

Dive into the research topics of 'Change in Available Lysine Loss Reaction Rate in Fish Flour Due to an a<sup>w</sup> Change Induced by a Temperature Shift'. Together they form a unique fingerprint.

Cite this