건조 새우의 변온저장중 갈변 및 Shelf-life

The Non-Enzymatic Browning and Shelf-Life of Dried Shrimp during Storage under Fluctuating Temperature Conditions

건조온도(25, $45^{\circ}C$)를 달리한 건조새우를 수분활성을 달리하여 저장하였을 때의 갈변반응 및 shelf-life는 다음과 같다. 1. 저장중 갈변반응은 온도, 수분활성이 높을수록 촉진되었다. 2. Arrhenius식으로부터 구한 활성화 에너지는 $25^{\circ}C$에서 건조한 새우의 경우 $13.57{\sim}14.33kcal/mol$의 범위였으며, $45^{\circ}C$의 경우 $13.12{\sim}13.61kca1/mol$로서 $45^{\circ}C$의 경우가 $25^{\circ}C$보다 다소 낮은 값을 보였다. 3. Shelf-life는 온도와 수분 활성이 증가함에 따라 급격히 단축되었는데 $25^{\circ}C$에서 건조한 새우의 경우 수분 활성 0.65 저장 온도 $55^{\circ}C$에서 4일, 수분활성 0.33 저장 온도 $35^{\circ}C$에서 139일이었고, $45^{\circ}C$의 경우 수분 활성 0.65 저장 온도 $55^{\circ}C$에서 1일, 수분활성 0.33 저장 온도 $35^{\circ}C$에서 76일로서 $25^{\circ}C$에서 건조한 것의 shelf-life가 더 길게 나타났다. 4. 변온 조건에서의 저장 실험결과와 이론적으로 예측한 값사이의 유효 온도 차이는 예측치보다 실측치가 높게 나타났다.

The kinetics of browning reaction of dried shrimp powder samples were investigated during storage. The temperature conditions of the ding process were $25^{\circ}C\;and\;45^{\circ}C$, and the samples were stored at water activity ($a_w$) of 0.33, 0.44, 0.52, 0.65 and temperatures of $35^{\circ}C,\;45^{\circ}C,\;55^{\circ}C$ and temperature fluctuations between $33^{\circ}C\;and\;55^{\circ}C$. When the shrimp was dried at $25^{\circ}C$ the activation energies obtained from the Arrhenius plot ranged from 13.57 to 14.33 kcal/mol. From these energies of activation, the $Q_{10}$ values at $25^{\circ}C$ showed 1.93 to 2.00. In the case of drying at $45^{\circ}C$ the activation energies were $13.12{\sim}13.61\;kcal/mol$ and $Q_{10}$ values were $1.89{\sim}1.93$, respectively. In addition, a storage study under square-wave fluctuating temperature conditions was carried out by varying the shrimp sample temperature between $35^{\circ}C\;and\;55^{\circ}C$ within 7 days regular fluctuation cycle. The data obtained from the fluctuating temperature storage study will be used in the prediction of shelf-lives. The shelf-lives assessed at $25^{\circ}C$ from the accelerated shelf-life tests ranged from 4 days at aw 0.65 to 139 days at aw 0.33.