Rate of Deterioration of Freeze‐Dried Salmon as a Function of Relative Humidity


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SUMMARY— The rates of several deteriorative reactions, including lipid oxidation, astacene pigment loss, carbon dioxide production, and production of non‐enzymatic browning pigments, were studied in freeze‐dried salmon at 37°C and at several relative humidities. Results previously obtained in cellulosic model systems containing methyl linoleate were confirmed by data on oxygen absorption as a function of moisture content. Both the rate of the initial peroxide mono‐molecular decomposition and the peroxide value decreased as the water content was increased. Astacene pigment loss was reduced significantly by the higher moisture contents; non‐enzymatic browning was increased. The significance of the reactivity of water at low moisture contents was demonstrated by its effect on the various reactions.

Original languageEnglish (US)
Pages (from-to)241-247
Number of pages7
JournalJournal of food science
Issue number3
StatePublished - May 1968


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