Effect of γ-irradiation on the physicochemical and sensory properties of cashew nuts (Anacardium occidentale L.)

被引：52

作者：

Mexis, S. F. ^{[1
]}

Kontominas, M. G. ^{[1
]}

机构：

[1] Univ Ioannina, Dept Chem, Food Chem & Technol Lab, GR-45110 Ioannina, Greece

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2009年 / 42卷 / 09期

关键词：

Cashew nuts; Irradiation; Physicochemical quality; Sensory quality; VOLATILE COMPOUNDS; FOOD; QUALITY; DISINFESTATION; PRESERVATION; STORAGE; FRUITS; AROMA; SEEDS;

D O I：

10.1016/j.lwt.2009.03.023

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present study evaluated cashew nuts' quality as a function of gamma-irradiation dose in order to determine dose levels causing minimal undesirable changes to the product. Physicochemical (colour, peroxide value, hexanal content, fatty acid composition, volatile compounds) and sensory (colour, texture, odor, taste) properties of cashew nuts were determined after irradiation at doses up to 7 kGy. Results showed a five-fold increase in peroxide value (PV) and a two-fold increase in hexanal content after irradiation at a dose of 7 kGy. Of the fatty acids determined, stearic acid concentration increased while oleic acid decreased with irradiation dose. PUFA were unaffected by irradiation. Volatile compounds such as aldehydes, ketones and alcohols increased after irradiation indicating enhanced lipid oxidation. Colour parameter a* increased (p < 0.05) at doses >3 kGy while colour parameters L* and b* remained unaffected by irradiation. Sensory analysis showed that cashew nuts remained orgarroleptically acceptable at doses <3 kGy. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：1501 / 1507

页数：7

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