Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2015 , Volume 25 , Number 4; Page(s) 585 To 596.
 
Paper: 

EFFECT OF PACKAGING MATERIAL ON PHYSICOCHEMICAL PROPERTIES OF ROASTED PISTACHIO NUTS (OHADI VARIETY)

 
 
Author(s):  KHOSHNOUDINIA S., SEDAGHAT N.*
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, FACULTY OF AGRICULTURE, FERDOWSI UNIVERSITY OF MASHHAD, MASHHAD, IRAN
 
Abstract: 

Pistachio nuts, especially roasted pistachio is very sensitive to oxidation. Oxygen concentration is one of the most important environmental factors affecting lipid oxidation. Lipid oxidation can be inhibited by using a good packaging material. Therefore, the present study was investigated the effects of storage temperature and oxygen permeability of packaging material on quality retention of roasted pistachio nuts. Pistachio nuts were packaged in two different pouches including polyethylene terephthalate/ polyethylene metalized (PET/metPE), and Biaxial Oriented Polypropylene/Aluminum/ Cast Polypropylene (BOPP/Al/CPP and stored for a period of 3 months at 35oC and 50oC. Quality parameters monitored were: peroxide value (PV), free fatty acid, moisture and gases (O2 and CO2) content and hardness. The statistical analysis of result showed that the highest PVs were found in pistachio nuts stored at 50oC in BOPP/Al/CPP packaging material. The oxygen content of this package was more than another packaging. The highest value of moisture content was recorded for roasted pistachio nuts packaged in the PET/metPE. Packaging material and time storage on instrumental hardness were significant and hardness was more in BOPP/Al/CPP. There wasn’t significant different between Free fatty acid content of pistachio nut. CO2 content of PET/metPE packaging was more. The research results indicate that sustainability of roasted packaged pistachio nuts is affected by the selection of packaging material and the shelf-life was higher in the samples packed in PET/metPE pouches and the samples packed in BOPP/Al/CPP had lowest moisture content and highest hardness and lipid oxidation.

 
Keyword(s): OXIDATION, ROASTED PISTACHIO, MOISTURE, HARDNESS, PACKAGING MATERIAL
 
References: 
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