Quality evaluation of Pecan nuts [Carya illinoinensis (Wangenh.) C. Koch] during storage in different packaging
2008
Tatiana Oro | Paulo José Ogliari | Renata Dias de Mello Castanho Amboni | Daniel Barrera-Arellano | Jana Mara Block
In the present work, the quality changes of pecan nuts stored in nylon-polyethylene plastic film under vacuum and in polypropylene plastic recipients at ambient temperature for 150 days were evaluated. The nutritional composition, fatty acid composition and tocopherol content of the pecan nuts reveal interesting nutritional characteristics and an oil with high contents of mono-unsaturated fatty acids and γ-tocopherol. During storage, moisture content did not suffer significant changes, but a gradual and significant darkening of the surface of the nuts occurred. The changes in acid value, peroxide value and specific extinction of the extracted oil were significant. The microbiological quality was excellent and the presence of Salmonella sp. was not detected. Through sensory analysis, the shelf-life of the product was determined as 120 days, without significant differences between the two types of packaging used.
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