IMBIV   05474
INSTITUTO MULTIDISCIPLINARIO DE BIOLOGIA VEGETAL
Unidad Ejecutora - UE
artículos
Título:
Improving Quality Preservation of Raw Peanuts Stored under Different Conditions During a Long-Term Storage
Autor/es:
NEPOTE, VALERIA; ASENSIO, CLAUDIA MARIANA; MARTIN MP; GROSSO N. R.
Revista:
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Editorial:
WILEY-V C H VERLAG GMBH
Referencias:
Año: 2018 vol. 120 p. 1 - 11
ISSN:
1438-7697
Resumen:
This research evaluated the chemical, microbiological and sensory quality preservation of raw peanuts packed in high barrier ethylene vinyl alcohol bags (EVOH) under vacuum and in polypropylene (PP) bags, during 720 days of storage at 10 (T10) and 25 C (T25). Peroxides (PV) and conjugated dienes (CD) remained almost stable in EVOH at 10 °C (EVOH-T10). The free fatty acid increase was greater in peanuts packaged in EVOH at 25 C than at 10 C. EVOH-T10 presented the lowest saturated/unsaturated and oleic/linoleic ratios, and the highest iodine values. The lowest ã-tocopherol decrease was for EVOH-T10. Peanuts stored in PP bags at 25 C (PP-T25) showed the highest alkanes and the lowest decane,5,6-bis(2,2-dimethylpropylidene)-,(E,Z)- content at the end of storage. PP-T25 had the highest rate of roasted peanutty flavor decrease. Less than 10 CFU/g molds, yeasts, and aerobic mesophilic bacteria were detected for peanut samples, irrespective of packaging and storage temperature. Storage at 10 C was associated with lesser quality deterioration than storage at 25 C. All studied quality parameters were better preserved in raw peanuts packaged in EVOH except for free fatty acids.