Fatty acid oxidation of pistachio nuts stored under various atmospheric conditions and different temperatures

被引：0

作者：

Maskan, M ^{[1
]}

Karatas, S ^{[1
]}

机构：

[1] Univ Gaziantep, Dept Food Engn, TR-27310 Gaziantep, Turkey

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1998年 / 77卷 / 03期

关键词：

fatty acid; pistachio nuts; storage; linoleic; linolenic; activation energy; ambient; carbon dioxide; oxidation; rate constant; peroxide value; free fatty acid;

D O I：

10.1002/(SICI)1097-0010(199807)77:3<334::AID-JSFA42>3.0.CO;2-A

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The fatty acid composition and stability of whole-split pistachio nuts were investigated at ambient conditions and under air and 98% CO2 at monolayer moisture content and different storage temperatures. High stability was determined under CO2 storage particularly at 10 degrees C. It was revealed that, from the Arrhenius model, storage under CO2 was more temperature sensitive. A 18.24-72.05 reduction for linolenic and 2.15-20.16% for linoleic acid were observed depending on storage conditions. Rate constants of fatty acid oxidation at three temperatures and ambient conditions and E-a for various storage systems were estimated. Peroxide value and free fatty acid of pistachio nuts were also determined as indicators of product storage stability. Least product oxidation and hydrolysis occurred at or near the monolayer moisture content and under CO, storage. (C) 1998 SCI.

引用

页码：334 / 340

页数：7