Evaluation of quality characteristics of pine nuts stored in different conditions by using different types of packaging material]

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The aim of this study was to investigate the changes of the sensory and chemical characteristics of unroasted and roasted pine nut samples stored in different types of packaging material at different storage temperatures for one year. For this purpose, flavor profile analysis (FPA) was used to determine the changes in sensory characteristics and moisture, acidity, peroxide value and thiobarbituric acid (TBA) analysis were used to investigate the chemical changes. The main sensory characters determined by FPA at the beginning of the storage period were sweet, oily, pine, straw, wet wood, roasted ground nut, fresh apricot, milky, sour and green for unroasted pine nut; and sweet, roasted ground nut, Turkish shortbread, oily, sour, pine, roasted sunflower seed and dry wood for roasted pine nut. These characters decreased with storage and oxidized, off-flavor, bitter, soapy and plastic characters were detected at the end of storage period. The most appropriate storage temperature and the packaging material for the unroasted and roasted pine nut was determined as -18 °C and PET/metPET/PE packaging material. Additionally, it was found that the unroasted and roasted pine nuts can be stored in considered storage conditions for 54 and 48 weeks, respectively. At the end of the shelf life of unroasted and roasted pine nuts stored in considered conditions, the moisture content was found 4.51% and 0.61%, acidity value was 0.92 and 1.65 mg KOH/g oil, peroxide value was 1.73 and 13.02 meq O2/kg oil, TBA value was 1.03 and 0.92 mg malonaldehyde/kg sample, respectively. It was observed that the unroasted and roasted pine nuts were stored better in PET/metPET/PE packaging material in comparison with the PE packaging material.It was found that the samples stored in vacuumed PET/metPET/PE condition had shorter shelf life than PET/metPET/PE packaging material, and the application of vacuum causes texture defects.

Pınar Eser
Farklı ambalaj ve depolama koşullarında çam fıstığının bazı kalite özelliklerindeki değişimin incelenmesi · 2008 · 165 sayfa.
Danışman: Doç. Dr. Yeşim Elmacı
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