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EFFECT OF MODIFIED ATMOSPHERE STORAGE ON HAZELNUT QUALITY
Author(s) -
MARTÍN MARÍA BEGOÑA SAN,
FERNÁNDEZGARCÍA TERESA,
ROMERO ANTONIO,
LÓPEZ ANTONIO
Publication year - 2001
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2001.tb00463.x
Subject(s) - peroxide value , modified atmosphere , food science , autoxidation , chemistry , lipid oxidation , peroxide , storage effect , horticulture , botany , shelf life , biology , antioxidant , biochemistry , organic chemistry , interspecific competition
Hazelnut quality was studied after storage in selected modified atmosphere conditions. Hazelnuts of the Negret cultivar collected in Tarragona, Spain, were used in the experiments. The shelled and unshelled hazelnuts were stored with different oxygen concentrations (1%, 5%, 10% and 20% O 2 ) at two different temperatures (7C and 25C). The quality of the hazelnuts during storage was monitored by determining the peroxide value, acid value, K 232 and K 270 indices, percentage of unsaturated fatty acids and sensory analysis of the hazelnuts. It was observed that after one year storage period, none of the storage modes had given rise to significant rancidity. It was also confirmed that the shell protected the hazelnut from oxidative deterioration. Nevertheless, storage in atmospheres with oxygen levels lower than 10%, autoxidation was significantly reduced and the low temperature delayed lipid rancidity.