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Enzymic activity at low moisture levels and its relation to deterioration in freeze‐dried foods
Author(s) -
Matheson N. A.
Publication year - 1962
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740130406
Subject(s) - moisture , food science , freeze drying , water activity , chemistry , glycogen , water content , biochemistry , chromatography , organic chemistry , geotechnical engineering , engineering
Loss of glycogen occurred in two different model systems containing enzymes from meat, when they were stored at humidities comparable to those of freeze‐dried foods. The losses were much greater in experimental samples than in controls in which the meat extract was either boiled or absent. The fall in glycogen is attributed to enzymic activity which seems to persist at 3% moisture content and perhaps even lower. Enzymic activity at such moisture levels could explain the sensitivity of raw freeze‐dried foodstuffs to moisture level during storage and the insensitivity of precooked freeze‐dried products.