Effects of Relative Humidity on the Quality of Dried Scallop during Storage

doi:10.3969/j.issn.1673-1689.2017.02.014

Home > Archive>Volume 36, Issue 2, 2017 >207-214. DOI:10.3969/j.issn.1673-1689.2017.02.014

Effects of Relative Humidity on the Quality of Dried Scallop during Storage
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                        10.3969/j.issn.1673-1689.2017.02.014
                    
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A series of physical and chemical indexes of dried scallop were studied to investigate the effect of relative humidity（RH） on the quality of dried scallops during storage within 90 days at 4 ℃，including water activity（aw），pH，color change，total volatile basic nitrogen（TVB-N），peroxide value （POV），thiobarbituric acid reactive substances（TBARS） and microstructure of the product. The total TVB-N value，POV value，TBARS value of dried scallop stored in a lower relative humidity（RH23% and RH43%） showed insignificant changes during storage，while significantly increased when stored at higher relative humidity（RH65% and RH84%）. A lower relative humidity was thus recommended for the storage of dried scallop.

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ZHANG Junwei, HU Jinhua, ZHANG Xueying, CHEN Lei, WANG Shiqi, ZHOU Peng. Effects of Relative Humidity on the Quality of Dried Scallop during Storage[J]. Journal of Food Science and Biotechnology,2017,36(2):207-214.

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Online: April 28,2017
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