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KMID : 0380619940260030331
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 3 p.331 ~ p.335
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Prediction of Shelf - life of Instant Noodle by Hexanal Content
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Abstract
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The shelf-life of instant noodle stored at 35 -65℃ under dark condition was estimated from the change of hexanal content, which was linearly increased as the storage time increased. The rate constants of hexanal production at various storage temperatures followed Arrhenius relationship. The activation energy and Q,n calculated were 12.7 kcal/mole and 1.92, respectively. The rancid flavor was organoleptically detected after 6 days at 65℃ and 13 days 50℃, at which the content of hexanal was 3.5 ppm. The shelf-life of instant noddle at 21 based on Q_(10) value of hexanal production was about 110 days. The changes of acid value and peroxide value of instant noodle during storage followed similar pattern to those of hexanal. The activation energy and Q_(10) for both acid value and peroxide value were 16.0 kcal/mole and 2.55, respectively. The hexanal content showed a high positive correlation with acid value as well as peroxide value at all storage temperatures.
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KEYWORD
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