1. Evaluación de la calidad durante el almacenamiento de nueces Pecán [Carya illinoinensis (Wangenh.) C. Koch] acondicionadas en diferentes envases.
- Author
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Oro, Tatiana, Ogliari, Paulo José, Amboni, Renata Dias de Mello Castanho, Barrera-Arellano, Daniel, and Block, Jane Mara
- Subjects
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PECAN , *FOOD storage , *FOOD preservation , *PLASTICS in packaging , *VITAMIN E , *NUTRITION , *SHELF-life dating of food , *SALMONELLA - Abstract
In the present work, the quality changes of pecan nuts stored in nylon-polyethylene plastic film under vacuum and in polypropylene plastic recipients at ambient temperature for 150 days were evaluated. The nutritional composition, fatty acid composition and tocopherol content of the pecan nuts reveal interesting nutritional characteristics and an oil with high contents of mono-unsaturated fatty acids and γ-tocopherol. During storage, moisture content did not suffer significant changes, but a gradual and significant darkening of the surface of the nuts occurred. The changes in acid value, peroxide value and specific extinction of the extracted oil were significant. The microbiological quality was excellent and the presence of Salmonella sp. was not detected. Through sensory analysis, the shelf-life of the product was determined as 120 days, without significant differences between the two types of packaging used. [ABSTRACT FROM AUTHOR]
- Published
- 2008
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