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Influence of Storage Atmosphere on Several Chemical Parameters of Sun‐Dried Shrimp
Author(s) -
BIEDE S.L.,
HIMELBLOOM B.H.,
RUTLEDGE J.E.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb12778.x
Subject(s) - shrimp , moisture , ammonia , nitrogen , modified atmosphere , atmosphere (unit) , chemistry , pigment , controlled atmosphere , glovebox , shelf life , environmental chemistry , food science , meteorology , biology , ecology , organic chemistry , physics
Sun‐dried shrimp from Taiwan and Louisiana were stored at 22°C for 8 months in modified atmospheres of air or vacuum. Packages were randomly selected at 2‐month intervals and analyzed for moisture, water activity (a w ), total volatile nitrogen, ammonia and pigment oxidation. Moisture and a w were shown to decrease during the storage period regardless of the package atmosphere; however, the amount of decrease was less in samples stored under vacuum than in air. Total volatile nitrogen and ammonia increased during the storage period, with samples stored in air showing the greatest increases. Pigment oxidation reached a maximum at 4 months, samples stored in a vacuum showed the least amount of oxidation.