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 • With antioxidant • Without antioxidant 16 Results Effect of antioxidant incorporation on stability of fish soup powder Antioxidant ∙ ∙ ( ) Shelf-life (days) Without (control) 0.29 ± 0.03 1.80 ± 0.00 127 69 ± 7 With 0.07 ± 0.01 – – 267 ± 31 Rosemary antioxidant extended the product shelf life by up to 4- fold Peroxide Value p-Anisidine Value • With antioxidant • Without antioxidant = 0 + 1 + 2 − k 1 : Induction period (primary oxidation) rate constant k 2 : Propagation period (secondary oxidation) rate constant Limit: PV max = 20 meq/kg