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Improvements in the Shelf Life of Commercial Corn Dry Masa Flour (CMF) by Reducing Lipid Oxidation
Author(s) -
MárquezCastillo A.,
VidalQuintanar R.L.
Publication year - 2011
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2010.01983.x
Subject(s) - shelf life , modified atmosphere , food science , lipid oxidation , chemistry , autoxidation , vacuum packing , polyethylene , linoleic acid , bran , organic chemistry , fatty acid , raw material , antioxidant
To improve the shelf life of commercial nixtamalized corn dry masa flour (CMF), the modified atmosphere packaging (MAP) was used. Pouches (20 × 20 cm) of ethyl vinyl alcohol (EVOH) with 180 g of CMF were stored at 55 °C, and a w of 0.45; under Light and Dark conditions, antioxidants (0.02% TBHQ), Vacuum, and N 2 and CO 2 , and used as treatments. Thereafter, changes in their linoleic acid (LA) concentration by GC, peroxide (PV), and anisidine values ( p ‐A), which were monitored for 180 d. EVOH showed a significantly lower consumption of LA by autoxidation (11.7%± 0.2% in 117 d) than polyethylene film (70.5%± 0.3% in 113 d) under the same storage temperature. The elimination of oxygen by vacuum in each pouch allowed a low consumption (16.4%± 0.1%) of LA. PV (14.5 ± 0.09 mEq/kg of fat), and p ‐A (63 ± 0.16 mmol/kg) were low, and generated over 121 d of storage. CMF stored under MAP had 100% protection against oxidation of LA. Practical Application: A combination of Vacuum and EVOH packaging extended the shelf life of CMF to 108 d with only 10% of LA loss. For retail stores, the EVOH packaging will reduce lipid oxidation of CMF and safety related to off odors and flavors from the oxidation of tortillas will increase dramatically.