INFLUENCE OF DIFFERENT PACKAGING SYSTEMS ON STABILITY OF RAW DRIED PISTACHIO NUTS AT VARIOUS CONDITIONS

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LEUFVEN A.; SEDAGHAT N.; HABIBI NAJAFI M.B.

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Title

INFLUENCE OF DIFFERENT PACKAGING SYSTEMS ON STABILITY OF RAW DRIED PISTACHIO NUTS AT VARIOUS CONDITIONS

Author(s)

LEUFVEN A. | SEDAGHAT N. | HABIBI NAJAFI M.B. | Issue Writer Certificate

Keywords

PISTACHIO NUTSQ4

PACKAGINGQ2

STABILITYQ2

HEXANALQ4

OXYGEN SCAVENGERQ3

Abstract

The influence of PACKAGING system on STABILITY during storage of raw dried PISTACHIO NUTS was studied. The PISTACHIO NUTS were packed in plastic multilayer pouches (PS/EVOH/PE) at different conditions (atmosphere, vacuum and OXYGEN SCAVENGER). Accelerated Shelf Life Testing (ASLT) method was used for evaluation the storage of pistachio at 20, 35 and 50°C. Samples were analyzed at 4, 8, 12 weeks by using of split-plot design. To follow the oxidation profile, the formation of volatile oxidized products (Hexanal) was determined by GC-MS. Results showed that the formation of HEXANAL under all conditions was significant (p<0.05) and the oxidative process could be quantitatively controlled by decreasing the oxygen concentration surrounding raw dried PISTACHIO NUTS by the using of PACKAGING systems. PISTACHIO NUTS stored in OXYGEN SCAVENGER system had a lower HEXANAL amount than both of vacuum and atmospheric systems.

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APA: Copy

LEUFVEN, A., SEDAGHAT, N., & HABIBI NAJAFI, M.B.. (2008). INFLUENCE OF DIFFERENT PACKAGING SYSTEMS ON STABILITY OF RAW DRIED PISTACHIO NUTS AT VARIOUS CONDITIONS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 3(2), 29-38. SID. https://sid.ir/paper/143757/en

Vancouver: Copy

LEUFVEN A., SEDAGHAT N., HABIBI NAJAFI M.B.. INFLUENCE OF DIFFERENT PACKAGING SYSTEMS ON STABILITY OF RAW DRIED PISTACHIO NUTS AT VARIOUS CONDITIONS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2008;3(2):29-38. Available from: https://sid.ir/paper/143757/en

IEEE: Copy

A. LEUFVEN, N. SEDAGHAT, and M.B. HABIBI NAJAFI, “INFLUENCE OF DIFFERENT PACKAGING SYSTEMS ON STABILITY OF RAW DRIED PISTACHIO NUTS AT VARIOUS CONDITIONS,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 3, no. 2, pp. 29–38, 2008, [Online]. Available: https://sid.ir/paper/143757/en

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