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Abstract Fish soup powder, produced from salmon filleting by-products, necessitates careful consideration of the effect of different packaging materials on its quality and shelf life during transportation and storage. The quality changes of this dehydrated product, in terms of oxidation and non-enzymatic browning, were kinetically studied in two alternative packages (PET 12/ PE/ EVOH/ PE 50 and polylactic acid-PLA material) under three constant temperatures and %RH environments (20, 35, 50 °C and 21, 43 and 50% RH). Results indicated that the relationship between relative humidity and oxidative stability showed a minimum rate at an a w range between 0.3 and 0.5, while the rate of non-enzymatic browning is less affected by relative humidity in this range. Assuming a rejection criterion of PV final = 20 meq O 2 /kg oil, PLA-packed dried samples stored at 43% RH and 20 °C obtained a maximum shelf life of 155 days, with this value being reduced both at higher temperatures (136 and 108 days, respectively) and at the lowest 21% RH (71 days) and highest 50%RH (144 days) investigated. A composite kinetic model was developed and found to describe adequately the effect of the environmental, iso-thermal, and iso-%RH conditions and storage time on quality changes for the PLA-packed samples, while being successfully validated for the multilayer-high water vapor barrier material, where the water activity within the package did not immediately equilibrate with the environmental %RH but showed a progressive evolution with storage time due to the high water vapor barrier properties of the film.
Giannakourou et al. (Wed,) studied this question.