Conference Abstract Book

Laboratory of Food Chemistry & Technology School of Chemical Engineering National Technical University of Athens 7 th International Conference on Food Science & Technology: Innovation and Sustainability challenges, 8–9 November, Athens, Greece ❑ Determination of shelf-life based on PV: ➢ There is no specific limit, as in the case of fish oils ➢ Correlation of PV results with sensory characteristics ⇓ ➢ PV limit =20 meq O₂ /kg oil (Perceptible odor and flavor deterioration due to oxidation) 15 Results Effect of water activity on stability of fish soup powder Peroxide Value = 0 + 1 + 2 − k 1 : Induction period (primary oxidation) rate constant k 2 : Propagation period (secondary oxidation) rate constant a w ∙ ∙ ( ) Shelf-life (days) 0.21 0.94 ± 0.06 4.01 ± 0.00 42 21 ± 1 0.32 0.51 ± 0.02 – – 39 ± 2 0.43 0.36 ± 0.03 – – 55 ± 3 0.53 0.47 ± 0.04 – – 43 ± 3 p-Anisidine Value