Abstract
The oxidation of shrimp cracker by the influence of water activity (Aw) at 30°C was determined by peroxide value (POV) and free radical concentrations. Although POV at 0 Aw increased rapidly from the initial value of 8.6 to 30 meq/kg of lipid during 105 days of the storage period, at 0.11-0.32 Aw it increased gradually and at 0.42-0.67 Aw it remained almost unchanged from the initial value of 8.6 meq/kg of lipid throughout this period. The free radical concentration measured by electron spin resonance spectrometer changed complicatedly with the increase in storage period at various water activities. Lower activity caused higher level of free radical concentration throughout the period. At 0-0.23 Aw, the gradual increase in free radical concentration was observed during the storage period between 60 and 105th days but no distinct changes of free radical value were observed at 0.32-0.67 Aw for this period. A peak of free radical concentration was observed in each water activity (except 0.67 Aw) at the 15th day of the storage period.
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