IMBIV   05474
INSTITUTO MULTIDISCIPLINARIO DE BIOLOGIA VEGETAL
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Effects of temperature and packaging materials on oxidative and sensory stability of raw peanuts during storage
Autor/es:
QUIROGA P.R.; LARRAURI M.; RIVEROS C.G.; NEPOTE V.; MARTÍN M.P.; GAYOL M.F.; GROSSO N.R.
Lugar:
Córdoba
Reunión:
Congreso; VI Congreso Internacional de Ciencia y Tecnología de los Alimentos 2016; 2016
Institución organizadora:
Ministerio de Ciencia y Tecnología de la provincia de Córdoba, 2016.
Resumen:
Oxygen and temperature are important factors affecting peanuts lipid oxidation. Previous studiesdemonstrated that high barrier plastic bags under vacuum (EVOH) provide raw peanuts with ahigher protective effect against chemical and sensory deterioration in comparison to polypropyleneventilated materials (PP) during storage at 40 °C. The present research is a continuation of thementioned study and attempts to simulated storage conditions when peanuts are stored for a longperiod. The aim was to investigate the effects of different temperatures on chemical and sensoryquality of raw peanuts packed in two different packaging materials during 540 storage days.Raw peanuts samples were packaged in EVOH bags under vacuum and PP bags and were stored at25 °C (T25) and 10 °C (T10) during 540 days. Peroxide value (PV), conjugated dienes (CD) andfatty acid composition (by GC) were evaluated every 60 days. Sensory descriptive analysis was alsoperformed on peanuts samples. Three-way variance analysis (factors: treatment, time, andtemperature) and LSD Fisher´s multiple range test were used for statistical analysis.Significant differences ( = 0.05) were found for the interaction treatment*time*temperature forPV and CD which increased with storage time. In EVOH-T10, PV (from 0.63 to 1.28 meqO2 Kg-1)and CD (from 1.14 to 1.41 1%, 1cm) were very stable during storage. The results from EVOH-T10were significant lower in comparison with other samples. The main significant differences in thefatty acid composition were observed in saturated/unsaturated ratio (S/U) for both packaging andstorage temperature. PP-T25 exhibited the highest S/U increase (from 0.15 to 0.17) during 540storage days due to higher linoleic acid losses for oxidative deterioration in this peanut sample.Sensory analysis showed that roasted peanutty flavor decreased with storage time.Significant differences were observed for the interaction treatment*time*temperature. At storageday 540, the highest intensity ratings were detected for EVOH-T10.The results indicate that raw peanuts packaged in EVOH under vacuum effectively protect theproduct against oxidation and sensory deterioration in comparison to raw peanuts packaged in PPunder normal atmosphere. In addition, storage temperature is an important factor that affect rawpeanut quality.